Cream cake

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Sieve the flour and icing sugar onto a board. Make a depression in the middle, add egg yolk and spread the fat in pieces along the edge. Chop into a crumbly mass with a long knife, then quickly knead into a smooth short pastry with your hands.

2. 2

   Cover and refrigerate for at least 30 minutes. In the meantime, cut the vanilla pod lengthwise for the cream and scrape out the pulp. Bring the vanilla pod and pulp, milk and cream to the boil, except for a teaspoon.

3. 3

   Mix eggs, 2 egg yolks and sugar in a bowl. Stir in cornstarch. Remove the vanilla pod and gradually pour the hot cream mixture into the egg mixture while stirring. Return to the pot and heat over medium heat, stirring constantly, until the mixture thickens.

4. 4

   Let the cream cool down. Roll out the short pastry thinly on a floured work surface. Cut out 6 circles (13-14 cm Ø) and press them into the greased moulds (approx. 11 cm Ø). Cut off any excess dough, knead with the remaining dough and roll out again.

5. 5

   Cut out 6 circles (11-12 cm Ø). Spread the cream in the moulds, smooth it down and cover with the pastry sheets. Press the edges well and prick the lid 1-2 times with a fork. Bake in the preheated oven (electric cooker: 200°C/ gas: level 3) for about 30 minutes.

6. 6

   Mix the remaining egg yolk and cream and spread the tartlets with it about 10 minutes before the end of the baking time. Allow the finished tartlets to cool slightly, then remove from the tin and allow to cool completely.

7. 7

   To serve, dust with icing sugar and decorate as desired with cream, canned fruits and lemon balm leaves.

Nutrition Facts

KCAL
840 kcal

CARBS
84 g

FATS
47 g

PROTEINS
14 g