Small pudding puff pastry tartlets

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Halve the vanilla pod lengthwise and scrape out the pulp with the back of a knife. Bring milk, vanilla pulp and pod to the boil in a pot. Mix 3 egg yolks and sugar until light creamy. Stir the starch into the sugar-egg mixture.

2. 2

   Add a part of the vanilla milk while stirring, then pour back to the remaining milk.

3. 3

   Bring the cream slowly to the boil while stirring. Pour cream into a bowl and cover the surface directly with foil. Chill the cream for about 45 minutes. Remove puff pastry from the fridge 5-10 minutes before use.

4. 4

   Roll out the puff pastry. Cut out 12 circles (approx. 9 cm Ø) from the dough. Cut a small circle (approx. 6 cm Ø) out of 6 circles in the middle. Lay the dough on top of each other, roll out again and cut out about 4 more circles.

5. 5

   Cut a hole in the middle of 2 circles again.

6. 6

   Whisk 1 egg yolk and 1 tablespoon of water. Brush circles with some egg yolk, then place a dough ring on each circle. Brush the edges of the dough with egg yolk again and place on a baking tray lined with baking paper.

7. 7

   Bake the tartlets in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 15-20 minutes. Take out.

8. 8

   Stir the custard until smooth and fill into a piping bag with a medium perforated spout. Spray cream onto the middle of the tartlets and dust with icing sugar. Caramelise the tartlets slightly in the oven at the same temperature.

9. 9

   Let it cool down and serve.

Nutrition Facts

KCAL
210 kcal

CARBS
19 g

FATS
13 g

PROTEINS
4 g