Butter milk tartlets with two different creams and tiddly apples

Name: Butter milk tartlets with two different creams and tiddly apples
Cook time: 45 min
Total time: 45 min
Yield: 8
Ingredients: 300 g Flour; 7-10 Tbsp Salt; 2 TEASPOONS Baking Powder; 3 TABLESPOONS Sugar; 50 g Butter; 125 ml Buttermilk; 1 (approx. 175 g) big apple; 75 ml apple juice; 2 TABLESPOONS Almond liqueur; 50 g Dark chocolate; 200 g Whipped cream; 100 g Schmand; 1 TEASPOON instant espresso powder; 2 packages Vanillin sugar; 1 TABLESPOON Sauce powder "Vanilla flavour" (without cooking); 7-10 Tbsp Icing sugar; baking paper

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 8

300 g Flour
7-10 Tbsp Salt
2 TEASPOONS Baking Powder
3 TABLESPOONS Sugar
50 g Butter
125 ml Buttermilk
1 (approx. 175 g) big apple
75 ml apple juice
2 TABLESPOONS Almond liqueur
50 g Dark chocolate
200 g Whipped cream
100 g Schmand
1 TEASPOON instant espresso powder
2 packages Vanillin sugar
1 TABLESPOON Sauce powder "Vanilla flavour" (without cooking)
7-10 Tbsp Icing sugar
baking paper

Directions

1
Mix flour, salt, baking powder and 2 tablespoons of sugar. Cut butter into small pieces. Add milk and butter and knead to a smooth dough. Roll out dough about 1 cm thick and cut out 6 circles (about 6 cm Ø). Knead the remaining dough and cut out 2 more circles. Place on a baking tray lined with baking paper and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 15 minutes.
2
In the meantime, wash and quarter the apple and remove the core. Cut quarter into thin slices. Caramelize 1 tablespoon of sugar until light, deglaze with juice, bring to the boil. Add apple and liqueur. Turn the apple briefly in the liqueur. Take out and let drain. Remove tartlets from the oven and let them cool down. For the cream, chop the chocolate coarsely and melt in warm water. Stir in espresso powder. Whip 100 g cream until stiff, mix 50 g sour cream, chocolate and 1 packet of vanilla sugar. Whip into the cream.
3
Remove tartlets from the oven and let them cool down. For the cream, chop the chocolate coarsely and melt in warm water. Stir in espresso powder. Whip 100 g cream until stiff, mix 50 g sour cream, chocolate and 1 packet of vanilla sugar. Whip into the cream. Whip 100 g cream, 1 packet of vanilla sugar and sauce powder until almost stiff. Stir in 50 g sour cream. Halve the tartlets. Spread the vanilla cream on 4 lower halves and divide into 4 chocolate creams. Put apple slices and lid on top. Dust with icing sugar
4
Whip 100 g cream, 1 packet of vanilla sugar and sauce powder until almost stiff. Stir in 50 g sour cream. Halve the tartlets. Spread the vanilla cream on 4 lower halves and divide into 4 chocolate creams. Put apple slices and lid on top. Dust with icing sugar
5
30 minutes waiting time