Mini-tartlets "Frankfurter Kranz"
easy
280 mins
280 mins
Ingredients
- 7-10 Tbsp 1 p. custard powder vanilla (for cooking; for 1/2 l milk)
- 75 g + 150 g sugar
- 100 ml + 400 ml + 5 tablespoons of milk
- 150 g + 250 g soft butter
- 1 package Vanillin sugar
- 7-10 Tbsp Salt
- 5 Eggs (Gr. M)
- 300 g Flour
- 50 g Cornstarch
- 1/2 package Baking Powder
- 200 g Apricot Jam
- 7-10 Tbsp Cherries
- 50 g Hazelnut brittle
- 12 (5 cm Ø) Paper baking cups
Directions
- 1
Line the recesses of a muffin tray (for 12 pieces) with paper cups. Mix the pudding powder, 75 g sugar and 100 ml milk. Boil 400 ml milk. Stir in the pudding powder and simmer for about 1 minute while stirring.
- 2
Allow to cool, stirring several times.
- 3
Mix 150 g butter, 150 g sugar, vanilla sugar and 1 pinch of salt for at least 5 minutes until creamy. Stir in the eggs one by one. Mix flour, starch and baking powder and stir in alternately with 5 tablespoons of milk.
- 4
Spread the dough into the moulds. Bake in the preheated oven (electric oven: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 25 minutes. Let them cool down.
- 5
Whip 250 g soft butter with the whisk of the hand mixer for approx. 15 minutes until creamy. Stir the pudding briefly. Whip the butter by the spoonful with the hand mixer.
- 6
Stir the jam until smooth. Remove the muffins from the paper cups and cut them in half horizontally once. Spread the jam on the lower base. Spread 2/3 of the buttercream as big blobs on top. Place the muffin lid on top and press down gently.
- 7
Spread the remaining buttercream on the muffin tops. Cut the cherries into slices or wedges. Decorate muffins with brittle and cherries. Chill for about 1 hour.
Nutrition Facts
580 kcal
59 g
33 g
8 g
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