Fruit Tartlets

Quickly knead all ingredients for the shortcrust pastry except cornstarch and flour until smooth. Then mix in sifted flour and sifted maizena (cornstarch). Rest the dough in the refrigerator for 10 min.

Knead 150 g shortcrust pastry (the rest can be frozen without any problems) with the puff pastry to a dough, wrap it in foil and put it in the refrigerator for 30 min. Roll out the dough to a thickness of ½ cm. Butter tartlet molds and dust with flour. Cut the dough a little larger than the tartlets into the tartlet molds. Cover with aluminum foil and weigh down with baking peas or baking lentils. Bake blind in the heated oven at 180 degrees for 15 minutes.

For the Krem Patissier, bring the milk, sugar and whipping cream with the vanilla bean to a boil and steep for 5 minutes. Whisk cornstarch (pudding powder) in 50 ml cold milk until smooth. Stir the yolks into the hot vanilla milk, whisk the smoothly stirred Maizena (cornstarch) into the egg yolk mixture and make everything together, stirring continuously for a good 1 minute.

Then remove the vanilla bean, spread the mixture through a sieve and cool.

If needed, the cold Krem can be stirred up and whipped cream can be folded in. (Krem Chantilly) Fill the crem into the tartelletts and heap seasonal fruits on top. Glaze with cake glaze.

Tip: Brush the tartlets with liquid white chocolate. This will make them crispier and they will not soften as quickly. So ma

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