Name: Buttermilk Tartlet with Cherry
Total time: 45 min

A great cake recipe for any occasion:

Knead dough: – cook from the listed ingredients and roll out thinly on a lightly floured surface. Cut out circles (diameter 7-8 cm*) and place on a baking tray lined with parchment paper.

Baking time: about 10 min Electricity: 200 °C (preheated) Gas: level 4-5 (preheated) Hot air: about 180 °C (preheated)

Cool the pastry on a cooling rack.

Buttermilk cakes: Soak gelatin according to package directions, let swell and melt. Stir buttermilk and sugar until sugar is dissolved. Stir in dissolved gelatin first, then liqueur. Whip cream until stiff, stir in, fill cream mixture into cooled rinsed coffee cups, timbale molds or carrot top baking cups and refrigerate for 3 hours. Remove cupcakes from molds, invert each onto a pastry case.

Cherry compote: mix sugar with Gustin, stir in a little water or juice until smooth. Bring the rest of the juice to the boil with the cherries, add the mixed Gustin while stirring, bring to the boil briefly and cool.

A little compote on the buttermilk tartlets form and slightly chilled to table.

Was a complete success.

1) The tartlets are easier to turn out of the moulds if they are briefly dipped in hot water. So, press the bottom of the dough on it, dip it into the hot water and turn it out (onto your hand).

No more need to transfer to the dough base.

2) If the tartlets should already be baked the night before

Buttermilk Tartlet with Cherry

Kneaded dough:

Buttermilk tartlet:

Cherry compote:

Instructions:

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