Fine Cream Tartelettes

Name: Fine Cream Tartelettes
Prep time: 60 min
Cook time: 120 min
Total time: 180 min
Yield: 12 Servings
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

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Cook Time

3 h

Servings

Difficulty

Medium

Prep Time

60 min

This Thermomix® recipe for Fine Cream Tartelettes is ready in 3 h and yields 12 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

These cream tartelettes 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 elaborate, but the result is worth it. The tartelettes 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 those with a sweet tooth!

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 into the mixing bowl and mix for 10 seconds/speed 4. Add 1 egg (room temperature) and 200 g diced, cold butter and knead for 2 min/kneading level to form a dough.

Cool dough

Shape the dough into a ball, wrap in cling film and refrigerate 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 a thickness of approx. 0.5 cm. Cut out large circles and then cut out a smaller circle from the center of each circle to create rings. 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 lightly browned.

Prepare pudding

Thermomix® Setting

8 min/212°F/Speed 3 100

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

480

Whisk butter until fluffy

Thermomix® Setting

2 min/Speed 3

Put 400 g butter in the mixing bowl and whisk 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 seconds/speed 3 until a smooth cream is formed. If necessary, use the spatula to help.

Cool buttercream

Fill the buttercream into a piping bag with a large hole 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.