Crispy caramel tartlets

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Grease 6 quiche or tartlet cups (10 cm Ø; possibly with lifting base) or the troughs of a tartlet tray (for 6 pieces; 10 cm Ø), sprinkle with breadcrumbs

2. 2

   Separate 1 egg. Knead 150 g flour, 50 g sugar, 1 vanillin sugar, 1 pinch of salt, 1 egg yolk, 1-2 tbsp ice-cold water and butter in pieces, first with a hand mixer, then briefly with hands until smooth. Cover and chill for about 30 minutes.

3. 3

   Drain the cherries and collect the juice. Mix starch and 3 tablespoons of juice. Boil up the rest of the juice. Stir in starch and bring to the boil again briefly. Add the cherries. Let cool down

4. 4

   Form dough into a roll, cut into 6 pieces. Form each piece into a ball and roll out into a circle (approx. 13 cm Ø) on a little flour. Line the moulds with the dough and press them into the grooves. Prick the dough base with a fork more often

5. 5

   Separate 1 egg. Mix milk and pudding powder and add sour cream, 1 egg yolk and 1 go. Mix 1 tablespoon sugar. Beat 2 egg whites and 1 pinch of salt until stiff, fold in. Divide into the moulds. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for about 25 minutes. Cool down

6. 6

   Whip cream and 1 vanilla sugar until half stiff. Dust the cakelets with icing sugar and serve with cherries and cream

Nutrition Facts

KCAL
440 kcal

CARBS
49 g

FATS
22 g

PROTEINS
9 g