'Frankfurter Kranz' mini tartlets

For 12 pieces
  • 1 P. vanilla pudding powder (for cooking; for 1/2 l milk)
  • 75 g + 150 g sugar
  • 100 ml + 400 ml + 5 tbsp milk
  • 150 g + 250 g soft butter
  • 1 packet vanilla sugar
  • Salt
  • 5 eggs (Gr. M)
  • 300 g flour
  • 50 g Cornstarch
  • 1 / 2 packet baking powder
  • 200 g Apricot jam
  • cherries
  • 50 g Hazelnut brittle
  • 12 (5 cm Ø) Paper baking cases
280 minutes
easy
1.
Line the hollows of a muffin tin (for 12 pieces) with paper liners. Mix the pudding powder, 75 g sugar and 100 ml milk. Bring 400 ml milk to the boil. Stir in pudding powder, simmer for about 1 minute while stirring.
2.
Let cool down, stirring several times.
3.
Mix 150 g butter, 150 g sugar, vanilla sugar and a pinch of salt for at least 5 minutes until creamy. Stir in eggs one at a time. Mix the flour, starch and baking powder and briefly stir in alternately with 5 tbsp milk.
4.
Spread the batter into the molds. Bake in a preheated oven (electric stove: 175 ° C / fan: 150 ° C / gas: level 2) for about 25 minutes. Let cool down.
5.
Beat 250 g of soft butter with the whisk of the hand mixer for about 15 minutes until creamy. Briefly stir the pudding. Beat in the butter spoon by spoon with a hand mixer.
6.
Beat the jam until smooth. Remove the muffins from the paper cases and cut in half horizontally once. Spread the jam on the bottom. Spread 2/3 of the buttercream on top as large blobs. Place the muffle lid on top and press down gently.
7.
Spread the remaining buttercream on the muffin lid. Cut the cherries into slices or wedges. Garnish the muffins with brittle and cherries. Approx. Chill for 1 hour.
1 piece approx:
  • 580 kcal
  • 8 g ​​protein
  • 33 g fat
  • 59 g carbohydrates

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