Fruit tarts with vanilla egg liqueur cream
easy
75 mins
75 mins
Ingredients
- 200 g Flour
- 125 g Butter or margarine
- 105 g Sugar
- 1 egg (size M)
- 7-10 Tbsp peel of 1 untreated lemon
- 7-10 Tbsp Salt
- 400 ml Milk
- 1 package Pudding powder "Vanilla Flavor"
- 100 ml Egg liqueur
- 1/2 can(s) (315 ml) Mandarin Oranges
- 1 Kiwi
- 5-6 Strawberries
- 200 g Whipped cream
- 7-10 Tbsp Brittle
- 7-10 Tbsp Fat and breadcrumbs
- 7-10 Tbsp Cling film
Directions
- 1
Mix flour, fat, 75 g sugar, egg, lemon peel and salt to a smooth dough. Wrap in cling film and chill for about 30 minutes. Grease 8 cake tins (10 cm Ø) and sprinkle with breadcrumbs.
- 2
Roll out the dough, cut out 8 circles (12 cm Ø) and line the moulds with them. Prick the bottom of the pastry several times with a fork. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for 12-15 minutes.
- 3
Remove the tartlets, let them cool down a little and turn them over. Let the tartlets cool down. Stir 4 tablespoons of milk, remaining sugar and pudding powder until smooth. Boil up the rest of the milk. Add pudding powder and bring to the boil while stirring.
- 4
Remove the pudding from the heat. Stir in advocaat. Let the custard cool down a little, stirring from time to time. In the meantime, drain the mandarins. Peel and slice the kiwi.
- 5
Wash, clean and slice the strawberries. Fill the pudding still warm into the tartlets, cover with fruit and let it set. Whip the cream until stiff, fill into a piping bag with a star-shaped spout.
- 6
Spray one cream tuff on each of the tartlets. Sprinkle with brittle if desired.
Nutrition Facts
450 kcal
47 g
24 g
7 g
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