Strawberry tartlets with woodruff cream pudding

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Grease 9 tartlet cups (bottom 8.5 cm; top 10 cm Ø) well. For the dough, knead flour and butter with your hands until finely crumbly. Add egg, 75 g sugar and salt. First knead with the dough hooks of the hand mixer, then with your hands to a smooth dough. Roll out on a floured work surface (approx. 2 mm thick) and cut out circles (approx. 11 cm Ø). Place the dough in the moulds, allowing the dough to protrude slightly. Prick the base several times with a fork. Knead the rest of the dough, roll out and line the remaining moulds. Chill for about 30 minutes.

2. 2

   Wash the woodruff and drain well. Tie to a wooden spoon handle with the help of a thread. Mix pudding powder with 60 g sugar and stir with 6 tbsp. milk until smooth. Put the rest of the milk into a pot and hang the woodruff upside down with the help of a wooden spoon. Heat the milk slowly, bring to the boil once. Take out the woodruff and drain well. Stir the pudding powder into the hot milk. Bring to the boil while stirring and simmer for about 1 minute. Place in a bowl and cover the surface directly with foil. Cool down lukewarm

3. 3

   Place the tartelettes on the oven rack. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 12-15 minutes. Take out, let cool down briefly. Remove from the tins and allow to cool

4. 4

   Mix the lukewarm pudding well with a whisk. Place in a cold place and stir again and again until the pudding has cooled down. Wash the strawberries, drain well and clean. Mix cream consistency with 1 tablespoon of sugar. Whip the cream until stiff, pouring in the cream mixture. Fold the cream into the pudding. Spread the cream in the tartlets. Place the strawberries on top and press down gently. Keep cool until serving. Decorate with woodruff if desired

5. 5

   Waiting time approx. 1 hour

Nutrition Facts

KCAL
430 kcal

CARBS
47 g

FATS
23 g

PROTEINS
6 g