Blueberry coffee tartlets

Name: Blueberry coffee tartlets
Cook time: 40 min
Total time: 40 min
Yield: 8
Ingredients: 5 discs (45 g each) frozen puff pastry; 250 g Schmand; 3 Eggs (size M); 50 g Sugar; 1 package Pudding powder "Vanilla Flavor"; 2 TEASPOONS Espresso powder; 2 TEASPOONS Baking Cocoa; 125 g Blueberries; 7-10 Tbsp Grease

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 8

5 discs (45 g each) frozen puff pastry
250 g Schmand
3 Eggs (size M)
50 g Sugar
1 package Pudding powder "Vanilla Flavor"
2 TEASPOONS Espresso powder
2 TEASPOONS Baking Cocoa
125 g Blueberries
7-10 Tbsp Grease

Directions

1
Place the puff pastry slices next to each other and allow to thaw. Mix sour cream, eggs and sugar. Stir in pudding powder, espresso powder and cocoa. Place the puff pastry slices on top of each other and roll out thinly. Cut out a total of 8 circles (approx. 11 cm Ø) from the dough. Place the dough slices on top of each other again, roll out and cut out the remaining circles.
2
Grease brioche cups (100 ml content) and line with dough. First put 3-4 blueberries on each bottom, then fill in cream. Bake the tartlets in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-18 minutes. Remove and let cool on a cake rack. After about 15 minutes, remove the tartlets from the ramekins. Decorate the tartlets with remaining blueberries
3
Waiting time approx. 1 hour