These pastry tartlets with physalis berries and raspberries bring a true taste of sunshine. Be delighted by the vibrant colours and delectable flavour of these tartlets.
Mix the flour with the caster sugar and a pinch of salt in a bowl using a whisk. Cut the butter into cubes and add to the bowl. Knead with cool hands to form fine crumbs. Add the egg yolk and knead quickly to form a supple dough. Add a tablespoon of ice-cold water if necessary.
Wrap the pastry in plastic film and leave to rest in the fridge for 30 minutes.
Pre-heat the oven to 180 °C well in advance. Meanwhile, make the creme patissiere according to the instructions on the package. Transfer to a piping bag.
Grease each cavity of the muffin tray with butter. Dust the worktop lightly with flour. Roll out the pastry to a thickness of approx. 4 mm . Use a metal cutter (or glass), to cut out 10 circles of 10 cm diameter from the pastry.
Line the cavities with the pastry circles. Prick the base of the pastry shells with a fork. Bake the pastry until crisp and golden for 10 minutes. Leave the pastry shells to cool in the muffin tray on a wire rack for 10 minutes. Remove from the tray and leave to cool completely.
Remove the papery husks from the physalis berries and rinse the berries. Fill the pastry shells with the creme patissiere. Decorate with the physalis berries and place a raspberry in the middle. Leave the tartlets in the fridge for 10 minutes to chill.
Prepare the cake jelly according to the instructions on the package. Brush the cake jelly over the fruits. Place in the fridge and leave the jelly to firm for at least 15 minutes.
Tip: You can also use a food processor to make the pastry.
