Fruit Tartlet with Orange Cream

A cake recipe for all foodies:

Place sugar, egg yolks, flour, salt, almond kernels and fat in a suitable bowl. Knead together with the dough hook of the hand mixer.

Shape the dough into a ball. Cover and chill for about 1 hour.

Grease six tartlet molds with removable bottoms (e.g. “Obstkuchen” from Kaiser, 12 cm ø), chill and dust with flour.

Divide short pastry into six portions. Roll out each portion on a well-floured surface to about 1/2 cm thick and a little larger than the shape. Spread out the pastry in the baking dish and press up the edges.

Prick the bottom with a fork a few times so that the dough does not bubble during baking. Blind bake on the second rack from the bottom at 180 °C for about 10 minutes (see separate tips). Then bake for 5 minutes.

Take out and let cool for about 15 minutes. Press out of the tartlets, let them cool completely.

Drain yogurt in a sieve. Soak gelatine according to package instructions. Separate eggs. Beat all yolks and sugar with the whisk of a hand mixer until creamy. Fold in orange fruit and juice, let gelatine melt according to package instructions and stir into prepared cream. Beat the egg whites until stiff. First fold in drained cream yogurt, then snow.

Briefly heat up the orange liqueur and jam. Brush the tartlets with the jam, spread the cream evenly on top and refrigerate.

Rinse, dry and clean the fruit. Cut nectarines into wedges. Spread the fruit evenly on the cream.

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