Cover the bottom of the short pastry tartlets with a layer of vanilla pudding about 1 cm high. (There are very good ready-made puddings, but you can also make your own if you have enough time – cool well before spreading). The pudding layer keeps the cupcakes from softening.
2. spread the still frozen berries evenly on the cupcakes.
Meanwhile, melt the currant jelly in a saucepan over low heat and cook a little. Pour hot over the still frozen berries, it solidifies on the spot.
As a menu suggestion:
Entrée: kohlrabi raw vegetables
Main course: Pasta casserole with spinach
Dessert: Very quick berry tartlets
Tip: Did you know that one bowl of spinach covers almost all your manganese and fiber needs?
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