Plum tartlets with brittle crumbles

Name: Plum tartlets with brittle crumbles
Cook time: 1 h
Total time: 1 h
Yield: 6
Ingredients: 450 g Plums; 150 g cold butter; 300 g Flour; 100 g + 2 tablespoons sugar; 1 pinch Salt; 1 package Vanillin sugar; 1 Egg yolk (size M); 175 g Ricotta cheese; 1 egg (size M); 2 TABLESPOONS Pudding powder "Vanilla Flavor"; 100 ml Milk; 1 TABLESPOON Hazelnut brittle; 7-10 Tbsp Fat and flour; 7-10 Tbsp Aluminium foil

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 6

450 g Plums
150 g cold butter
300 g Flour
100 g + 2 tablespoons sugar
1 pinch Salt
1 package Vanillin sugar
1 Egg yolk (size M)
175 g Ricotta cheese
1 egg (size M)
2 TABLESPOONS Pudding powder "Vanilla Flavor"
100 ml Milk
1 TABLESPOON Hazelnut brittle
7-10 Tbsp Fat and flour
7-10 Tbsp Aluminium foil

Directions

1
Wash the plums, dab dry, halve, stone and cut into slices. Dice butter. Mix the flour, 100 g sugar, salt, vanillin sugar, egg yolk and butter in a bowl, first with the dough hooks of the hand mixer, then with your hands to form crumbles. Mix ricotta, 2 tablespoons sugar, egg, pudding powder and milk. Grease 6 Tartelettes with lift-off base (approx. 10 cm Ø) and dust with flour. Spread about 2/3 of the crumbled dough into the moulds. Press down to smooth bottom, pulling up at the edges.
2
Place the plum wedges in a star shape on the crumble base and pour the ricotta mixture over them. Knead remaining crumbles with brittle and spread on the tartlets. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 2) for 20-25 minutes. Finally cover with foil if necessary. Remove the tartelettes and let them cool down on a cake rack. Remove the tartelettes from the ramekins and arrange them
3
Waiting time approx. 1 hour