Nectarines currant tartlets

May 22, 2019
Nectarines currant tartlets

Today we have something sweet for you: Nectarinen Johannisbeer Törtchen!

Nectarines currant tartlet for 2 (or 6, oohm)

Nectarines currant tartlets

Do you remember the good old StudiVZ times with the group “According to the Miracoli pack I am 4 people”? This must also apply to me, because whenever under one of our 28 cm Sunday cake comes the comment that is indeed much too big for a two-person household, I’m quite surprised (and a little ashamed), because we have the huge cheesecake before him online is usually already on a day for two have weggefuttert. One has to test the quality here! But I’ve made up now times more often rauszuholen my little 20s Springform and immediately baked a nectarine currant tartlets. A spontaneous tart without a lot of bells and whistles. I like a thousand times more natural cake than any cake. And I love nectarines and always buy the same kilos … then of course they are all perfectly ripe! As with the nectarine walnut ice cream , this time my favorite summer breakfast inspired me: Nectarines with cottage cheese! Here we go!

Nectarines currant tartlets

You need that

My cake has about 20 cm in diameter. You can bake it without problems in a larger size (24cm), then the biscuit is only a bit flatter.

For the biscuit

  • 3 eggs
  • 75 grams of sugar
  • 1 pinch of salt
  • 100 grams of flour

For the cream

  • 2 tablespoons curd cheese
  • 200 grams of cream cheese
  • 1 packet of bourbon vanilla sugar

For covering

  • 2 ripe nectarines
  • 100 grams of currants

How to do it

Nectarines currant tartlets

Be the first to prepare the sponge cake. Preheat the oven to 175 degrees and mix well with eggs, sugar and salt. Beat until the ingredients have mixed creamy. Then fold in the flour and bake in a greased springform pan for 15- 20 minutes. Allow the soil to cool well.

For the cream, simply mix the quark with the cream cheese and the vanilla sugar. If you like it very sweet you may need to take a little more sugar, the cream just tastes short.

Then simply spread loose on the sponge cake. It’s best to make a small churn in the middle for the nectarines and currants, so that the juice does not run out.

Simply wash the nectarines and then dice, possibly drain briefly and place on the cake. Wash and remove the currants and add to them. If currants are generally too acidic for you, you should first sugar them slightly, or simply replace them with other berries.

Done is the small nectarine currant tartlets. I think it has become super cute! Enjoy the meal,



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Nectarines currant tartlets

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