Strawberry tartlets with pudding cream

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Grease 9 tartlet cups (each approx. 10 cm Ø; with removable base).

2. 2

   Knead 250 g flour, 75 g sugar, 1 pinch of salt, butter in pieces and egg first with the dough hooks of the hand mixer and then briefly with your hands until smooth.

3. 3

   Form the dough into a roll (approx. 18 cm long) on some flour and cut it into 9 slices. Roll out each slice to a circle (approx. 12 cm Ø) on some flour. Line the moulds with the dough, pressing the edges into the grooves.

4. 4

   Prick the pastry base several times with a fork and chill for about 30 minutes.

5. 5

   Wash the woodruff, drain it. Tie to a spoon handle with kitchen string. Stir pudding powder, 60 g sugar and 6 tbsp milk until smooth. Pour the rest of the milk into a pot and hang the woodruff upside down with the help of a wooden spoon.

6. 6

   Slowly heat the milk and bring to the boil. Remove woodruff. Stir the pudding powder into the hot milk and simmer while stirring for about 1 minute. Cool down, stirring more often.

7. 7

   Bake the tartlets in the preheated oven (electric oven: 200 °C/circulating air: 175 °C/gas: level 3) for 12-15 minutes. Let them cool down.

8. 8

   Wash and clean the strawberries. Whip the cream until stiff, adding cream firmer and 1-2 teaspoons of sugar. Stir the pudding with the hand mixer and carefully fold in the cream. Pour into the tartlets.

9. 9

   Spread strawberries over it.

Nutrition Facts

KCAL
430 kcal

CARBS
47 g

FATS
23 g

PROTEINS
6 g