Mini berry tarts

Name: Mini berry tarts
Ingredients: 220 g flour; 200 g sour cream; 25 g sugar; 1 egg; 30 ml water; 1.5 g salt; 20 g flour for adjusting; 300 g berries; 60 g brown sugar; 1 g cinnamon; 60 g Nutella; 5 ml oil; 1 egg; 12 g brown sugar

Dessert - Mini berry tarts by Vasilica L. - Recipia

Mini berry tarts are served at the end of a meal, with tender, golden pastry shells and a tart filling. The berries sit on a layer of Nutella, while the leftover dough makes a delicate decoration, with brown sugar sprinkled on top. I serve them with a scoop of ice cream. Prep: 30 minutes. Cook: 20-25 minutes. Rest: 15 minutes. Total time: 65-70 minutes. Serves: 8. About 280 kcal and 6 g protein per serving.

Ingredients

For the dough

220 g flour
200 g sour cream
25 g sugar
1 egg
30 ml water
1.5 g salt
20 g flour for adjusting

For the filling

300 g berries
60 g brown sugar
1 g cinnamon
60 g Nutella
5 ml oil

For decoration

1 egg
12 g brown sugar

Preparation

1. Mix 220 g flour and the sour cream with a fork. Add 25 g sugar, 1 beaten egg, 30 ml water and the salt. 2. Knead gently in the bowl until the dough no longer sticks. If needed, gradually work in up to 20 g extra flour, then wrap the dough and put it in the freezer for 15 minutes. 3. While the dough chills, mix the berries with 60 g brown sugar and the cinnamon. 4. Heat the oven to 170°C. Roll the dough into a thin sheet and cut out 8 circles with a diameter of 10 cm. Keep the scraps for decoration. 5. Grease the tins with oil, fit the dough circles into them and prick the bases with a fork. Spread Nutella over the dough. 6. Put 1-2 tablespoons of the berry mixture into each tin. Decorate with the reserved dough, brush it with the beaten egg and sprinkle with 12 g brown sugar. 7. Bake the tarts for 20-25 minutes, until the pastry turns golden brown.

Notes

For a hazelnut-free version, Nutella can be replaced with the same amount of hazelnut-free chocolate spread; the dough contains gluten, dairy and eggs. Fresh, firm berries hold their shape better, while frozen ones must be thawed and drained before filling. If the berries release a lot of juice in the bowl, put only the berries into the tins, not the liquid that has collected. A sheet about 3 mm thick bakes evenly and keeps the base thin. The 10 cm tins make tarts of a similar size; in smaller tins, check them a little earlier, as they brown faster. I cut the leftover dough into narrow strips, which leave the berries visible. I serve them with coffee or black tea, without another sauce. Once cooled, they keep covered in the fridge for up to 3 days.