Asselheimer Goldberg Pinot Blanc de Noir Sekt brut 2021

Ingredients

• 4 piecestartlet shells
• 250 mlmilk
• 2 piecesegg yolk
• 40 gsugar
• 20 gcornstarch
• 1 piecevanilla bean
• 20 gbutter
• 200 gfresh raspberries
• 1 tbsppowdered sugar

Preparation

1. 1Slice the vanilla bean lengthwise and scrape out the vanilla seeds with the back of a knife.
2. 2Heat the milk together with the vanilla seeds and the pod in a small saucepan and bring to a brief boil.
3. 3Whisk the egg yolks with the sugar and cornstarch in a bowl until a smooth mixture forms.
4. 4Slowly pour the hot milk into the egg mixture while stirring constantly, then pour everything back into the saucepan.
5. 5Bring to a brief boil over medium heat while stirring until a thick cream forms, then stir in the butter.
6. 6Allow the vanilla cream to cool slightly and then distribute it evenly among the tartlet shells.
7. 7Top the tartlets generously with the fresh raspberries and lightly dust with powdered sugar before serving.