Star tartlets with vanilla walnut cream

Name: Star tartlets with vanilla walnut cream
Cook time: 1 h
Total time: 1 h
Yield: 10
Ingredients: 4 discs (à 45 g) deep-frozen puff pastry; 80 g Walnut kernel halves; 100 g Whipped cream; 150 g cream quark (40 % fat); 1 TABLESPOON Milk; 1/2 package Vanilla sauce powder; 2 TABLESPOONS + 100 g sugar; 2-3 TABLESPOONS Icing sugar; 7-10 Tbsp Flour; baking paper

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 10

4 discs (à 45 g) deep-frozen puff pastry
80 g Walnut kernel halves
100 g Whipped cream
150 g cream quark (40 % fat)
1 TABLESPOON Milk
1/2 package Vanilla sauce powder
2 TABLESPOONS + 100 g sugar
2-3 TABLESPOONS Icing sugar
7-10 Tbsp Flour
baking paper

Directions

1
Defrost the dough. Roast 30 g nuts, let cool, chop. Whip cream until stiff. Mix quark, milk, vanilla sauce powder and 2 tbsp. sugar. Fold in nuts and cream. Chill for about 30 minutes.
2
Roll out dough slices on top of each other on flour to a thickness of approx. 1 mm. From this
3
Cut out 10 stars (approx. 9 cm Ø) and 10 circles (approx. 10 cm Ø). Lay the dough scraps on top of each other and roll out. Place the stars and circles on 1 baking tray lined with baking paper. Prick several times. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/gas: level 3) for 15-20 minutes. Let cool off. Caramelise 100 g sugar, fold in 50 g nuts and place on baking paper. Pull apart with forks until caramel threads are formed. Spray cream as tuffs onto the circles. Put stars on top. Decorate with icing sugar and caramel nuts
4
Waiting time 1 hour