Forest fruits
tartlets with Chantilly cream

Grease the tartlets moulds. With a round food ring cut 8 discs from the ready shortcrust pastry, and then cover the moulds with them. Pierce the bottom with the prongs of the fork.

Cover each mould with pieces of aluminium and fill them with dried vegetables. Bake the tarts in the oven at 180 ° C for about 10-15 minutes, at the end remove them from the oven and let them cool; then remove legumes and aluminium and carefully unmould the pastry shells.