Puff pastry tartlets with mascarpone cream and cherry compote

Ingredients

Directions

1. 1

   Place the puff pastry sheets next to each other on a baking tray lined with baking paper and allow to defrost for approx. 10 minutes. In the meantime, drain the cherries on a sieve and collect the juice. Bring 250 ml cherry juice and 30 g sugar to the boil in a saucepan.

2. 2

   Stir pudding powder and remaining cherry juice until smooth, pour into the hot juice and simmer for about 1 minute while stirring. Remove from the heat, add the cherries and allow to cool.

3. 3

   Grease 4 Tartelette moulds with lift-off base (approx. 12 cm Ø). Pour the dough into the greased Tartelette cups, press down the edges and prick several times with a fork. Cut off excess dough at the edge with a knife.

4. 4

   Cut baking paper to the size of the baking tins. Cover the puff pastry with baking parchment, add dried peas. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 12-15 minutes until completely dry.

5. 5

   Take out, remove dry peas and baking paper. Leave the Tartelettes to cool in the moulds.

6. 6

   Stir the mascarpone with a whisk until smooth. Stir in 30 g sugar and lemon juice. Whip cream until stiff, fold in. Fill the mascarpone cream into the tartelettes. Add a little cherry compote.

7. 7

   Add the rest of the compote.