Fine Cream Tartlets

Name: Fine Cream Tartlets
Prep time: 60 min
Cook time: 120 min
Total time: 180 min
Yield: 12 Portionen
Ingredients: 280 g Wheat flour Type 405; 120 g Powdered sugar; 2 Pck. Vanilla sugar; 1 pinch Salt; 1 piece Egg (room temperature); 600 g Butter; 2 Pck. Vanilla pudding powder; 1 l Milk; 6 tbsp Sugar; Chocolate sprinkles; Berries

Cake

Save recipe

To save recipes, you need a free MixBuch account.

Or use the MixBuch App:

Coming soon!

Our app is still simmering on speed 4 – almost ready to serve in your country! Stay tuned.

Trial expired

You have used the two free save slots. Switch to Premium for unlimited recipes!

Get Premium

Starting at €1.49/month

Cook Time

3 h

Servings

Difficulty

Medium

Prep Time

60 Min

Description

These cream tartlets are a real eye-catcher on every coffee table! The shortcrust pastry base, the creamy vanilla filling and the fresh berries harmonize perfectly with each other. I especially like to make them for birthdays or other festive occasions. The preparation is a bit more complex, but the result is worth it. The tartlets can be prepared well in advance and stored in the refrigerator. If you like, you can also refine the cream with other flavors such as lemon or chocolate. An absolute must for all sweet tooths!

Ingredients (11 ingredients)

280 g Wheat flour Type 405
120 g Powdered sugar
2 Pck. Vanilla sugar
1 pinch Salt
1 piece Egg (room temperature)
600 g Butter
2 Pck. Vanilla pudding powder
1 l Milk
6 tbsp Sugar
Chocolate sprinkles
Berries

Preparation (10 steps)

Prepare dough

Thermomix® Setting

10 sec/Speed 4, 2 min/Kneading speed

Put 280 g wheat flour type 405, 120 g powdered sugar, 2 packets of vanilla sugar and 1 pinch of salt in the mixing bowl and mix for 10 sec./speed 4. Add 1 egg (room temperature) and 200 g diced, cold butter and knead for 2 min./kneading speed to form a dough.

Chill dough

Shape the dough into a ball, wrap in cling film and place in the refrigerator for 15 minutes.

Preheat oven

Preheat the oven to 180 °C top/bottom heat. Line two baking trays with baking paper and have two dessert rings (8-10 cm and 4-5 cm diameter) or alternatively two different sized glasses ready.

Roll out and cut out dough

Remove the dough from the refrigerator and roll out on baking paper to approx. 0.5 cm thick. Cut out large circles and then cut out a smaller circle from the center of each circle so that rings are created. Gather the remaining dough and roll it out again until the dough is used up. Two rings are needed per tartlet.

Bake dough rings

Place the dough rings on the prepared baking trays and bake in the preheated oven for 10 to 15 minutes, depending on the oven, until they are lightly browned.

Prepare pudding

Thermomix® Setting

8 min/212°F/Speed 3 100

Put 1 liter of milk, 6 tablespoons of sugar and 2 packets of pudding powder in the mixing bowl and cook for 8 min./100°C/speed 3 without the measuring cup. Then transfer and let cool.

480

Beat butter until fluffy

Thermomix® Setting

2 min/Speed 3

Put 400 g butter in the mixing bowl and beat with the butterfly for 2 min./speed 3 until fluffy.

120

Make buttercream

Thermomix® Setting

30 sec/Speed 3

Add the cooled pudding spoonful by spoonful to the whipped butter in the mixing bowl and stir for 30 sec./speed 3 until a smooth cream is formed. If necessary, use the spatula to help.

Chill buttercream

Fill the buttercream into a piping bag with a large nozzle and chill again for 30 minutes.

Assemble and decorate tartlets

Lay out twelve cooled dough rings, pipe on the cream, place a second cookie ring on top and pipe on the cream again. Decorate the tartlets with chocolate sprinkles and berries as desired.