Vanilla Cream Tartelettes — Delicate Dessert with Fresh Red Berries

Put 250 g milk together with the vanilla seeds and the sugar into a saucepan and warm it all over medium heat. While the milk slowly heats up, you can already take care of the next step.

Dissolve the Vanilla cream powder well in the remaining 50 g of cold milk in a separate Bowl, so there are no lumps left.

As soon as the milk is hot, pour a small part of it into the Vanilla cream powder mixture and stir well. Then return the mixture to the saucepan and keep stirring until the cream thickens nicely. Remove from the heat once the desired consistency is reached – always keep stirring so nothing burns.

Pour the cream into a Bowl, cover it directly on the surface with cling film and let it cool completely. This prevents a skin from forming.

While the vanilla cream cools, whip the 160 g of cream until stiff and keep it cold until you need it. Once the vanilla cream has cooled completely, briefly stir it smooth again with the mixer – this makes it more supple and makes folding in the cream easier. Now gently fold the whipped cream into the vanilla cream, always from the bottom up, so the mixture stays lovely and airy and doesn't collapse. This gives it that chantilly vanilla lightness, perfect as a cupcake whip cream filling.

Fill the finished cream into a Piping bag with a round Piping nozzle (10 mm). Fill the tartelettes with it: for the large ones (7 cm) allow approx. 30 g of cream, for the small ones (5.3 cm) approx. 20 g.

Now comes the loveliest part: garnish the tartelettes with red fruits of your choice. We chose strawberries, blueberries, raspberries, blackberries and currants – but feel free to let your imagination run wild and use whatever you like best.

Dust the tartelettes with a little icing sugar and top with a few fresh mint leaves. Your vanilla cream tartelettes are ready – just as pretty as at the confectioner around the corner.