Apricot cream tartlets

Name: Apricot cream tartlets
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 400 ml Milk; 4 easy go. tablespoon sugar; 7-10 Tbsp 1 P. Bourbon vanilla sugar; 2 packages Pudding powder "Vanilla"; 200 g Whipped cream; 2 Egg Yolk; 6 (450 g) rectangular slices of frozen puff pastry; 7-10 Tbsp Grease; 7-10 Tbsp Flour; 12 Apricots; 7-10 Tbsp Icing sugar for dusting; 7-10 Tbsp Cling film

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

400 ml Milk
4 easy go. tablespoon sugar
7-10 Tbsp 1 P. Bourbon vanilla sugar
2 packages Pudding powder "Vanilla"
200 g Whipped cream
2 Egg Yolk
6 (450 g) rectangular slices of frozen puff pastry
7-10 Tbsp Grease
7-10 Tbsp Flour
12 Apricots
7-10 Tbsp Icing sugar for dusting
7-10 Tbsp Cling film

Directions

1
Mix 100 ml milk with sugar, vanilla sugar and pudding powder. Bring the cream and the rest of the milk to the boil. Stir in the pudding powder well and bring to the boil once. Whisk the egg yolks in a bowl with some hot pudding, stir into the rest of the pudding. Cover with foil and let cool off
2
Let the slices of dough thaw for about 10 minutes side by side. Grease the recesses of a muffin tray (for 12 pieces)
3
Roll out thin slices of dough on a floured work surface and cut out 2 circles (approx. 11 cm Ø) each. Line muffin troughs with them and press them down a little. Chill for about 10 minutes.
4
Wash the apricots, dab dry, halve and stone them. Spread the pudding cream in the hollows. Place 2 apricot halves on each
5
Bake in the preheated oven (electric cooker: 225 °C/circulating air: 200 °C/gas: level 4) for approx. 20 minutes, raising the crème slightly. Allow to cool briefly, then remove from the trays and allow to cool. Dust with icing sugar and eat as fresh as possible