Raspberry Puff Pastry

Allow the puff pastry to thaw according to the package instructions. Preheat the oven to 180 °C convection oven. Grease six small tartlet molds with a little butter.

Line the cups with the dough, press it down well, prick it several times with a fork and let it rise for 20 minutes.

Bake in a hot oven for 13 minutes. Then turn out the puff pastry and let it cool down. Increase the oven temperature to 200 °C.

In the meantime, beat the egg whites, powdered sugar and vanilla sugar until very stiff. Gently mix in the raspberries with a whisk. Spread the raspberry mixture over the tartlets and sprinkle with powdered sugar.

Bake the tartlets in the preheated oven for a few minutes: The snow should have a light browning, but still be somewhat creamy inside.

Preparation Tip:

You can also serve some raspberry sauce with whipped cream in a small glass bowl.

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