Caramel tartlets with cherry compote (6 pieces)

Name: Caramel tartlets with cherry compote (6 pieces)
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6
Ingredients: 150 g Flour; 50 g + 1 tablespoon + 20 g sugar; 2 packages Vanillin sugar; 1 pinch Salt; 2 Eggs (size M); 100 g cold butter; 1 glass (370 ml) Cherries; 10 g Cornstarch; 1 stick of cinnamon; 1 egg (size M); 125 g Schmand; 1/2 package Caramel-flavoured pudding powder; 3 TABLESPOONS Milk; 100 g Whipped cream; 1 TABLESPOON Icing sugar; 7-10 Tbsp Fat and breadcrumbs

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 6

150 g Flour
50 g + 1 tablespoon + 20 g sugar
2 packages Vanillin sugar
1 pinch Salt
2 Eggs (size M)
100 g cold butter
1 glass (370 ml) Cherries
10 g Cornstarch
1 stick of cinnamon
1 egg (size M)
125 g Schmand
1/2 package Caramel-flavoured pudding powder
3 TABLESPOONS Milk
100 g Whipped cream
1 TABLESPOON Icing sugar
7-10 Tbsp Fat and breadcrumbs

Directions

1
Grease the hollows (6 pieces; approx. 10 cm Ø) of a mini fruit cake base tray and sprinkle with breadcrumbs. Separate 1 egg. Mix flour, 50 g sugar, 1 packet of vanilla sugar, salt, egg yolk, butter in pieces and 1 tablespoon cold water first with the dough hooks of the hand mixer. Then knead with your hands until smooth. Cover the dough and chill for about 30 minutes. Drain the cherries and collect the juice.
2
Stir starch and approx. 6 tablespoons of juice until smooth. Boil up the rest of the juice, 1 tablespoon of sugar and the cinnamon stick. Stir in the starch and bring to the boil again briefly. Fold in the cherries. Let the compote cool down. Roll out the dough thinly on a lightly floured work surface and cut out 3 circles (each approx. 13 cm Ø). Knead the dough again and cut out 3 circles. Knead the rest and cut out the 6th circle. Place the dough in the moulds, press lightly and prick several times with a fork. Separate 1 egg. Mix sour cream, egg yolk and 20 g sugar with the whisks of the hand mixer. Stir the pudding powder and milk until smooth and stir in.
3
Knead the dough again and cut out 3 circles. Knead the rest and cut out the 6th circle. Place the dough in the moulds, press lightly and prick several times with a fork. Separate 1 egg. Mix sour cream, egg yolk and 20 g sugar with the whisks of the hand mixer. Stir the pudding powder and milk until smooth and stir in. Beat 2 egg whites until stiff and fold in. Spread the caramel glaze into the moulds. Bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-25 minutes. Let them cool down. Whip cream and 1 sachet of vanilla sugar until semi-stiff. Dust the caramel tartlets with icing sugar and serve with stewed cherries and cream
4
Beat 2 egg whites until stiff and fold in. Spread the caramel glaze into the moulds. Bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-25 minutes. Let them cool down. Whip cream and 1 sachet of vanilla sugar until semi-stiff. Dust the caramel tartlets with icing sugar and serve with stewed cherries and cream