Pinterest Newsletter
  • Tartlets with physalis berries

Recept time
Recept time 10
Recept time Oven

Let the sun shine in with these tartlets made with physalis berries and raspberries.
Surprise yourself and others by these beautiful colours and the delicious flavours of these tartlets.


  • 125 g EAT ME physalis berries
  • 75 g EAT ME raspberries (10 berries)
  • ½ packet Dr. Oetker confectionery cream
  • 1 packet Dr. Oetker Taartina (jelly)
  • 125 g butter
  • 150 g flour
  • 50 g sugar
  • 1 egg yolk

Let's get to work

  1. Pre heat oven to 180 °C.
  2. Mix the flour, 100 gram butter, the sugar and the egg yolk with dough hooks in the food processor
    (or by hand in a bowl) until you have a dough.
  3. Leave the dough to rest in the fridge for 15 minutes.
  4. In the meantime make the confectionery cream according to the instructions on the packet.
  5. Roll out the dough and cut 10 circles with a dough cutter or a glass.
  6. Use a brush to grease the muffin tin with butter.
  7. Line each muffin mould with a round piece of dough. Carefully prick holes in the bottom.
  8. Bake these for about 8 to 10 minutes until golden brown. Leave the cups to cool down
    on a cooling rack and then remove them from the moulds.
  9. Use a piping bag to put the confectionery cream in the cups.
  10. Place the physalis berries on top of the cream and last but not least a raspberry in the middle.
  11. Place the tartlet in the fridge for 10 minutes.
  12. In the meantime prepare the Taartina according to the instructions on the packet.
  13. Take the tartlets out of the fridge.
  14. Use a brush to carefully put the jelly on top of the fruit.
    Let them stiffen for another 15 minutes in the fridge.

More recipes with physalis

Physalis pavlova
Physalis pavlova
Physalis jam
Physalis jam
Physalis focaccia
Physalis focaccia
Physalis met vijgen prikkers
Physalis with figs on cocktail sticks
Gambaspies met physalis bessen
Prawn skewer with physalis

Read more about the used products

We use cookies to ensure we give you the best experience on our website, to keep statistics and to give you access to our social media functions on the website.
By using this website or by clicking 'submit', you agree to our cookie policy. You also can refuse.