Filled muffin tartlets
easy
60 mins
60 mins
Ingredients
- 7-10 Tbsp Fat and flour
- 100 g Milk chocolate
- 175 g soft butter/margarine
- 100 g Sugar
- 2 packages Vanillin sugar
- 1 pinch Salt
- 3 Eggs (Gr. M)
- 200 g Flour
- 2 coated Tsp Baking Powder
- 6 TABLESPOONS milk, 250 g whipped cream
- 7-10 Tbsp approx. 2-3 tablespoons each of cherry and apricot jam
- 7-10 Tbsp Cocoa and icing sugar
- 7-10 Tbsp Apricot wedges and lemon balm
Directions
- 1
Grease the troughs of a muffin tray (for 12 pieces) and dust with flour. Break the chocolate into pieces and melt in a hot water bath. Let it cool down a little bit
- 2
Cream fat, sugar, 1 packet of vanilla sugar and salt with a hand mixer. First stir in the liquid chocolate bit by bit, then the eggs one by one. Mix the flour and baking powder, alternating with the milk, and stir briefly in portions
- 3
Pour the dough into the muffin tray. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for 20-25 minutes. Leave to cool in the muffin tray for about 5 minutes. If necessary, carefully pass a knife between the muffin tray and the muffins so that the muffins are easier to remove. Turn out of the tray and allow to cool completely
- 4
Cut the muffins in half horizontally. Whip the cream until stiff, while pouring in 1 sachet of vanilla sugar. Spread about 3/4 of the cream on the lower muffin halves. Put 1 blob each of cherry and apricot jam on top. Place the upper halves on top
- 5
Dust muffins with cocoa and icing sugar. Fill the rest of the cream into a piping bag with a star nozzle. Decorate muffins with cream tuffs, apricots and lemon balm
Nutrition Facts
370 kcal
32 g
23 g
5 g
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