Let the puff pastry rest for about 10 minutes at room temperature. For the vanilla cream, mix pudding powder, 100 ml milk, sugar and vanilla sugar until smooth. Bring 400 ml milk to the boil. Stir the mixed pudding powder into the boiling milk, bring to the boil, add at least a little bit of sugar.
Simmer for a minute. Pour into a bowl, cover directly on the surface with cling film, allow to cool.
Grease the recesses of a muffin tray (12 recesses) well. Cut out 8 circles (approx. 9 cm Ø) from the puff pastry, place them in the hollows and press them on the edges. Put the tray in a cool place. Place the remaining dough on top of each other and roll out again (see
Tip). Cut out another 4 circles and place them in the remaining hollows of the muffin tray.
Preheat oven (electric cooker: 175 °C/recirculating air: 150 °C/gas: see manufacturer). Wash and stone the peaches and cut them into thin slices. Stir crème fraiche into the pudding. Spread the pudding cream in the hollows and cover with peach slices.
Bake in a hot oven for about 30 minutes. Take out, let it cool down a little and remove from the trays. Serve tartlets lukewarm or cold.