Toffee cream tartlets with tropical fruit salad

Name: Toffee cream tartlets with tropical fruit salad
Cook time: 3 h
Total time: 3 h
Yield: 8
Ingredients: 1 can(s) (400 g) sweetened condensed milk (9 % fat; e.g. milkmaid); 300 g Flour; 30 g Coconut flake; 100 g Sugar; 1 egg (size M); 1 pinch Salt; 125 g cold butter; 2 Mangoes; 3 Kiwis; 2 Papayas; 250 g Whipped cream; 1 package Vanillin sugar; 7-10 Tbsp Fat and flour

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
180 mins

TOTAL TIME
180 mins

Ingredients

Servings: 8

1 can(s) (400 g) sweetened condensed milk (9 % fat; e.g. milkmaid)
300 g Flour
30 g Coconut flake
100 g Sugar
1 egg (size M)
1 pinch Salt
125 g cold butter
2 Mangoes
3 Kiwis
2 Papayas
250 g Whipped cream
1 package Vanillin sugar
7-10 Tbsp Fat and flour

Directions

1
Put the condensed milk can unopened in a pot and cover with water. Leave to boil for 2 hours so that it caramelises to a thick creamy consistency. Can must be covered with water at all times. Then take the can out of the water and let it cool down. In the meantime, mix flour, coconut flakes, sugar, egg, salt and butter in flakes with the dough hooks of the hand mixer to a smooth dough. Wrap the dough in foil and chill for about 30 minutes.
2
Roll out dough and cut out 8 circles (approx. 13 cm Ø). Grease the quiche cups with the lifting base (10.5 cm Ø) and dust with flour. Line the quiche cups with the dough circles, press the edges of the dough slightly. Prick the base several times with a fork. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 12-15 minutes. Let the tartlets cool down. Then remove the tartlets from the tartlets. Meanwhile, peel the mangos, cut the flesh from the stone and dice them. Peel and slice the kiwis. Halve the papayas, scrape out the seeds with a spoon and cut out balls from the flesh. Whip the cream until stiff and allow vanilla sugar to trickle in. Spread the bottom of the quiches with the condensed milk cream.
3
Then remove the tartlets from the tartlets. Meanwhile, peel the mangos, cut the flesh from the stone and dice them. Peel and slice the kiwis. Halve the papayas, scrape out the seeds with a spoon and cut out balls from the flesh. Whip the cream until stiff and allow vanilla sugar to trickle in. Spread the bottom of the quiches with the condensed milk cream. Add the cream and cover with fruit. Serve immediately