Apricot cream tartlets

For 12 pieces
  • 400 ml milk
  • 4 easy going tablespoon of sugar
  • 1 P. Bourbon vanilla sugar
  • 2 packet Custard powder 'Vanilla'
  • 200 g whipped cream
  • 2 egg yolk
  • 6 (450 g) rectangular slices of frozen food Puff pastry
  • fat
  • flour
  • 12 Apricots
  • Icing sugar e.g. Dusting
  • Cling film
60 minutes
100 ml milk with sugar Mix together r, vanilla sugar and pudding powder. Bring the cream and the rest of the milk to the boil. Vigorously stir in the mixed pudding powder and bring to the boil once. Whisk egg yolks in a bowl with some hot pudding, stir into the rest of the pudding. Cover with foil and allow to cool
Let the dough slices thaw next to each other for about 10 minutes. Grease the hollows of a muffin sheet (for 12 pieces)
Roll out the dough slices on a floured work surface and cut out 2 circles (approx. 11 cm Ø). Line the muffin troughs with it, press down slightly. Approx. Chill for 10 minutes
Wash the apricots, pat dry, cut in half and stone. Spread the pudding cream in the hollows. Place 2 apricot halves on each
Bake in a preheated oven (electric stove: 225 ° C / fan: 200 ° C / gas: level 4) for about 20 minutes, while doing so the cream rises a little. Let cool down briefly, then remove from the hollows and let cool down. Dust with powdered sugar and eat as fresh as possible
1 piece approx:
  • 290 kcal
  • 1210 kJ
  • 4 g protein
  • 18 g fat
  • 27 g carbohydrates


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