Sour Cream Custard Fruit Tartlets.

Shiny pieces
Colorful gems
In a pattern
Pinwheel.
Straight cut
Butter
Brisee
Creamy
Core
Fruit-filled
Lines.

…

Sour Cream Custard Tartlets with mixed Fruit

time 10 minutes for the crust plus one hour to chill, 15 minutes for the filling, 

30 minutes baking time, 20 minutes for finishing

yields six to eight 10cm tartlets

almond shortcrust:

70g butter

38g powdered sugar

25g ground almonds

1/8 tsp salt

1/8 tsp vanilla

25g eggs

120g all-purpose flour

filling:

30g butter

1 egg

200g sour cream

35g flour

35g sugar

1/4 tsp. salt

1/4 tsp. vanilla extract

1/4 tsp. grated lemon zest

topping:

assorted fruit, e.g. pears, orange, 

raspberries, blackberries, blueberries, pomegranate

Make almond shortcrust: 

cream butter, sugar, eggs, vanilla and salt.

Add flour and almonds, blend well.

Chill for at least 1 hour before rolling it out.

Before rolling the dough, preheat the oven to 175 degrees Celsius.

Roll out to 2-3 mm thickness, flouring the surface and the shortbread dough when needed.

Cut out circles of dough, leaving excess for the rim.

Press gently into the tartlette tins.

While the dough was chilling you can prepare the filling:

Melt the butter.

Mix the egg with the sour cream.

Add the rest of the ingredients, whisking until smooth.

Pour the filling into the prepared tins.

Bake for 25-30 minutes until the filling is puffed and starting to brown and the rim of the shortcrust has also acquired a golden color.

Remove from oven and let cool completely.

Once cooled, cut the fruit you selected into thin sliced, or leave whole in the case of berries.

Serve at room temperature.