Small Cappuccino Tartlets

Name: Small Cappuccino Tartlets
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 150 g Flour; 100 g Butter or margarine; 50 g Sugar; 1 package Vanillin sugar; 1 egg (size M); 1 pinch Salt; 50 g Icing sugar; 3-4 Tsp Egg liqueur; 200 ml Milk; 100 g Whipped cream; 1 pack of cappuccino mousse; 7-10 Tbsp Flour

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

150 g Flour
100 g Butter or margarine
50 g Sugar
1 package Vanillin sugar
1 egg (size M)
1 pinch Salt
50 g Icing sugar
3-4 Tsp Egg liqueur
200 ml Milk
100 g Whipped cream
1 pack of cappuccino mousse
7-10 Tbsp Flour

Directions

1
Put flour, fat, sugar, vanillin sugar, egg and salt in a bowl. Knead with the dough hooks of the hand mixer to a smooth dough. Shape into a ball with cool hands and cover and refrigerate for approx. 30 minutes.
2
Roll out the dough on a floured work surface to a thickness of 3-4 mm. Cut out 12 thalers (7 cm Ø), crescents and stars. Knead the dough again, roll out and cut out cookies. Place on a baking tray lined with baking paper.
3
Bake in the preheated oven (electric: 175 °C/ gas: level 2) for about 10 minutes. Mix icing sugar and egg liqueur. Spread crescents and stars with it. For the filling, pour milk, cream and cream powder into a mixing bowl.
4
Mix with the whisk of the hand mixer. Whip for 3 minutes at highest setting until creamy. Chill for 15 minutes. Pour into a piping bag with star-shaped spout and squirt onto the thalers. Refrigerate for another 15 minutes.
5
Before serving, decorate with a crescent moon and star. Makes 12 cupcakes.