Strawberry tartlets with pudding cream

AUTHOR
Shirley Vincent
DIFFICULTY
easy
RATING
5 1
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 9
  • 7-10 Tbsp Grease
  • 250 g + some flour
  • 75 g + 60 g + 1-2 teaspoons sugar
  • 7-10 Tbsp Salt
  • 125 g cold butter
  • 1 Egg (Gr. M)
  • 1 collar Woodruff (see tip)
  • 1 package Pudding powder Cream
  • 400 ml Milk
  • 500–600 g small strawberries
  • 250 g Whipped cream
  • 1 package Cream stabiliser

Directions

  1. 1

    Grease 9 tartlet cups (each approx. 10 cm Ø; with removable base).

  2. 2

    Knead 250 g flour, 75 g sugar, 1 pinch of salt, butter in pieces and egg first with the dough hooks of the hand mixer and then briefly with your hands until smooth.

  3. 3

    Form the dough into a roll (approx. 18 cm long) on some flour and cut it into 9 slices. Roll out each slice to a circle (approx. 12 cm Ø) on some flour. Line the moulds with the dough, pressing the edges into the grooves.

  4. 4

    Prick the pastry base several times with a fork and chill for about 30 minutes.

  5. 5

    Wash the woodruff, drain it. Tie to a spoon handle with kitchen string. Stir pudding powder, 60 g sugar and 6 tbsp milk until smooth. Pour the rest of the milk into a pot and hang the woodruff upside down with the help of a wooden spoon.

  6. 6

    Slowly heat the milk and bring to the boil. Remove woodruff. Stir the pudding powder into the hot milk and simmer while stirring for about 1 minute. Cool down, stirring more often.

  7. 7

    Bake the tartlets in the preheated oven (electric oven: 200 °C/circulating air: 175 °C/gas: level 3) for 12-15 minutes. Let them cool down.

  8. 8

    Wash and clean the strawberries. Whip the cream until stiff, adding cream firmer and 1-2 teaspoons of sugar. Stir the pudding with the hand mixer and carefully fold in the cream. Pour into the tartlets.

  9. 9

    Spread strawberries over it.

Nutrition Facts

KCAL
430 kcal
CARBS
47 g
FATS
23 g
PROTEINS
6 g