Small pudding puff pastry tartlets

AUTHOR
Rachel Vazquez
DIFFICULTY
very easy
RATING
3 5
COOK TIME
50 mins
TOTAL TIME
50 mins

Ingredients

Servings: 8
  • 1/2 Vanilla pod
  • 250 ml Milk
  • 4 Egg yolk (size M)
  • 50 g Sugar
  • 20 g Cornstarch
  • 1 package (270 g) fresh butter puff pastry (42 x 24 cm; refrigerated shelf)
  • 1-2 TABLESPOONS Icing sugar to dust
  • 7-10 Tbsp Flour
  • 7-10 Tbsp Cling film
  • baking paper

Directions

  1. 1

    Halve the vanilla pod lengthwise and scrape out the pulp with the back of a knife. Bring milk, vanilla pulp and pod to the boil in a pot. Mix 3 egg yolks and sugar until light creamy. Stir the starch into the sugar-egg mixture.

  2. 2

    Add a part of the vanilla milk while stirring, then pour back to the remaining milk.

  3. 3

    Bring the cream slowly to the boil while stirring. Pour cream into a bowl and cover the surface directly with foil. Chill the cream for about 45 minutes. Remove puff pastry from the fridge 5-10 minutes before use.

  4. 4

    Roll out the puff pastry. Cut out 12 circles (approx. 9 cm Ø) from the dough. Cut a small circle (approx. 6 cm Ø) out of 6 circles in the middle. Lay the dough on top of each other, roll out again and cut out about 4 more circles.

  5. 5

    Cut a hole in the middle of 2 circles again.

  6. 6

    Whisk 1 egg yolk and 1 tablespoon of water. Brush circles with some egg yolk, then place a dough ring on each circle. Brush the edges of the dough with egg yolk again and place on a baking tray lined with baking paper.

  7. 7

    Bake the tartlets in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 15-20 minutes. Take out.

  8. 8

    Stir the custard until smooth and fill into a piping bag with a medium perforated spout. Spray cream onto the middle of the tartlets and dust with icing sugar. Caramelise the tartlets slightly in the oven at the same temperature.

  9. 9

    Let it cool down and serve.

Nutrition Facts

KCAL
210 kcal
CARBS
19 g
FATS
13 g
PROTEINS
4 g