Hello everyone!
It was very rainy and cool outside today, so I didn't feel like doing any gardening. I have therefore indulged in my second favorite pastime - baking.
Today I baked sweet, fruity mini tartelettes, filled with a soft custard cream, a cherry on top and finally decorated with sweet and sour berries. The berries are from last year's harvest, I have frozen them so you always have delicious fruit on hand when you need it.
You don't have to share these tartelettes with anyone because they're so small that they're gone in one bite😃
Ingredients for 22-24 pieces
Ingredients for the almond shortcrust pastry:
- 100 grams of flour
- 40 g almonds, finely grated
- 1 pinch of salt
- 40 g powdered sugar
- 1 tbsp vanilla sugar
- 80 g vegan butter
Mini muffin pan Ø 5 cm
Additional:
- 40 g white chocolate, vegan
Ingredients for the vanilla cream:
- 250 ml vanilla flavored plant milk
- 1 pack vanilla flavored custard powder for cooking
- 3 tablespoons sugar or to taste
- 200 ml vegan whipped cream
- 3 teaspoons cream stiffener
- red food coloring, optional
Decoration:
Your choice of berries, edible flowers
Preparation of the pudding:
Take 3 tablespoons of the milk and stir in the pudding powder.
Put the remaining milk in a saucepan with the sugar and bring to the boil.
Stir the mixed custard powder into the boiling milk with a whisk and cook for 1 minute, stirring frequently so that nothing burns.
Place the cooked pudding in a bowl and cover with cling film, making sure the cling film rests directly on the pudding to avoid a hard skin.
Leave the pudding to cool at room temperature.
Preparation of the almond shortcrust pastry:
Knead the flour, salt, butter, icing sugar, vanilla sugar and the almonds until smooth.
Flatten the dough a little, wrap in cling film and place in the fridge for at least 1 hour.
After the cooling time, turn the dough out onto a lightly floured work surface
Roll out to a thickness of 2-3mm.
Cut out flower-shaped circles Ø 5 cm from the dough.
Place the circles of flowers on a baking tray lined with baking paper or a cake plate and cool again for 30 minutes.
Now preheat the oven to 170°C for a circulating air
Lightly grease the muffin cups with coconut oil.
Place the chilled circles of flowers on the openings of the muffin tin and gently press in.
Line the tartelettes with small, round pieces of baking paper and weigh them down with legumes to prevent the dough from rising too much.
Bake the tartlets for 10-12 minutes until golden brown.
Remove the tartlets from the oven and let cool for 5 minutes.
Carefully remove the baking paper with the legumes, lift the tartelettes out of the molds and leave to cool completely on a wire rack.
Meanwhile, finely chop the white chocolate and melt over a water bath.
Spread the inside of the cooled tartlets with the chocolate.
Preparation of the pudding cream:
Strain the room-warm pudding through a fine sieve.
Whip the whipped cream with the whipped cream stiffener.
Gradually add half of the whipped cream to the pudding and whip until creamy with a hand mixer.
Put the custard cream in a piping bag and fill the tartlets with it.
Color the remaining whipped cream pink, fill into a piping bag with a small star tip and decorate the tartelettes with it. Decorate with the berries and flowers.
I wish you all a wonderful weekend and all mothers a nice day with your children! 🌺🌻🌹
