Oreo cream tartlets

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Melt butter for the hippy dough. Mix egg whites, icing sugar, flour and liquid butter to a smooth dough. Cover the dough and chill for about 30 minutes.

2. 2

   Place 4 tsp. of dough one by one at a distance on a baking tray lined with baking paper. Spread the dough with a small pallet or the back of a spoon in a circular shape (approx. 10 cm Ø) and spread it evenly thin. Place on the middle shelf of a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see

3. 3

   manufacturer) bake for about 5 minutes until the edges of the dough become brown.

4. 4

   Remove the tray from the oven. Immediately remove dough circles one by one from the paper with a pallet and form them into baskets over an inverted glass (approx. 5 cm Ø). It has to be done quickly, as the dough becomes firm again very quickly.

5. 5

   Allow the basket to cool, then remove it from the glass and let it cool on a cake rack. Process the remaining dough in the same way. Dough makes about 8 baskets.

6. 6

   Wash mint, shake dry, pluck off leaves and chop finely. Cream cream cheese, lemon juice, mint and sugar. Whip cream until semi-stiff and fold in. Whip with the whisk of the hand mixer to a loose cream.

7. 7

   Shortly before serving, crumble the cookies. Spread about 2/3 of the biscuits on the rib cups. Spread the cream loosely and sprinkle with the remaining biscuit pieces. Decorate with mint.

Nutrition Facts

KCAL
230 kcal

CARBS
19 g

FATS
16 g

PROTEINS
3 g