Caramel tartlets with cherry compote (8 pieces)

Name: Caramel tartlets with cherry compote (8 pieces)
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 8
Ingredients: 300 g Flour; 175 g Sugar; 2 packages Vanillin sugar; 1 pinch Salt; 3 Eggs (size M); 200 g Butter; 1 glass (720 ml) morello cherries, pitted; 15 g Cornstarch; 1 stick of cinnamon; 250 g Schmand; 50 ml Milk; 1 package Caramel-flavoured pudding powder; 200 g Whipped cream; 1 TEASPOON Icing sugar; 7-10 Tbsp Cling film; 7-10 Tbsp Fat and breadcrumbs; 7-10 Tbsp Flour

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 8

300 g Flour
175 g Sugar
2 packages Vanillin sugar
1 pinch Salt
3 Eggs (size M)
200 g Butter
1 glass (720 ml) morello cherries, pitted
15 g Cornstarch
1 stick of cinnamon
250 g Schmand
50 ml Milk
1 package Caramel-flavoured pudding powder
200 g Whipped cream
1 TEASPOON Icing sugar
7-10 Tbsp Cling film
7-10 Tbsp Fat and breadcrumbs
7-10 Tbsp Flour

Directions

1
Put flour, 100 g sugar, 1 packet vanilla sugar, salt and 1 egg into a mixing bowl. Cut butter into small pieces and add. First knead with the dough hooks of the hand mixer, then work into a smooth short pastry with your hands. Wrap the dough in foil and refrigerate for about 30 minutes. In the meantime drain the cherries and collect the juice. Stir starch with some cherry juice until smooth.
2
Boil up the rest of the juice, 35 g sugar and cinnamon stick. Take the juice off the stove, stir in the starch and bring to the boil again briefly. Stir the cherries into the juice and let them cool down. Grease the moulds with "lift-off base" (approx. 11.5 cm Ø) well and sprinkle with breadcrumbs if necessary. Roll out the short pastry on a floured work surface. Cut out circles (13-14 cm Ø). Place the dough in the moulds, press down lightly and cut off any excess dough. Knead dough remains together, roll out again and cut out further circles. Prick the dough base several times with a fork and chill for another 5-10 minutes. In the meantime beat the sour cream, remaining eggs, milk and remaining sugar with the whisk of the hand mixer. Finally add pudding powder and stir in. Spread the caramel sour cream icing in the moulds.
3
Place the dough in the moulds, press down lightly and cut off any excess dough. Knead dough remains together, roll out again and cut out further circles. Prick the dough base several times with a fork and chill for another 5-10 minutes. In the meantime beat the sour cream, remaining eggs, milk and remaining sugar with the whisk of the hand mixer. Finally add pudding powder and stir in. Spread the caramel sour cream icing in the moulds. Bake in the preheated oven, 2nd shelf from below, (electric oven: 200 °C/ gas: level 3) for 20-25 minutes. Let cool on a cake rack for about 15 minutes. Then remove from the moulds and allow to cool. Whip cream and remaining vanilla sugar until semi-stiff. Dust the caramel tartlets with icing sugar and serve with stewed cherries and cream. Makes 8 tartlets
4
Bake in the preheated oven, 2nd shelf from below, (electric oven: 200 °C/ gas: level 3) for 20-25 minutes. Let cool on a cake rack for about 15 minutes. Then remove from the moulds and allow to cool. Whip cream and remaining vanilla sugar until semi-stiff. Dust the caramel tartlets with icing sugar and serve with stewed cherries and cream. Makes 8 tartlets