Gewürztraminer Asselheim noble sweet

Ingredients

• 150 gAll-purpose flour
• 100 gCold butter, cubed
• 50 gPowdered sugar
• 1 pcEgg yolk
• 1 pinchSalt
• 150 gMarzipan paste
• 100 gMascarpone
• 200 mlHeavy cream
• 0,5 tspRose water
• 150 mlPassion fruit pulp
• 40 gSugar
• 1 tspCornstarch

Preparation

1. 1Quickly knead the flour, cold butter, powdered sugar, egg yolk, and a pinch of salt into a smooth shortcrust pastry and chill for 30 minutes.
2. 2Preheat the oven to 180°C (356°F) top/bottom heat. Roll out the dough, place it into tartlet tins, and blind bake for approximately 12-15 minutes.
3. 3Finely grate the marzipan paste and mix it with the mascarpone and a drop of rose water until creamy.
4. 4Whip the heavy cream until stiff peaks form and gently fold it into the marzipan-mascarpone mixture to maintain an airy texture.
5. 5Generously fill the cooled tartlet shells with the marzipan mousse and smooth the tops.
6. 6Heat the passion fruit pulp with the sugar in a small saucepan and briefly boil with the cornstarch (which has been mixed with a little water).
7. 7Evenly spread the warm passion fruit glaze over the mousse and chill the tartlets for at least an hour before serving.