Raspberry Tartlets With Zabaglione |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Zabaglione is my new favorite thing so I whipped these up as a way to use up some fresh local raspberries. Other berries would be great, and really would be even good with just Zabaglione and berries! Ingredients:
pastry dough shaped into muffin cups and baked |
'30 raspberries |
3 egg yolks |
1t sugar |
1t italian brandy |
Directions:
1. 1. When the shells are cool enough to handle arrange a handful or raspberries in each one and set aside.
2. 2. Prepare a double boiler. Off the heat whisk together the yolks and sugar. Put over the heat and start whisking, meanwhile add the brandy. Continue whisking over the double boiler until thick and frothy. Beware of the egg scrambling because the heat is too high.
3. 3. With a spatula spoon some on each tart and serve garnished with mint. (I fully forgot the mint because I was too eager to dig in.)
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