Apricot vanilla tartlet
Ingredients for 12 pieces: 250 ml whipped cream80 g sugar + 4 tablespoons for sprinkling1 pinch of salt1 tsp grated organic lemon peelpulp of 1 vanilla pod125 ml milk2 heaped tablespoons cornstarch (30 g)4 egg yolks (M)12 canned apricots12 edible muffin tins (e.g. backletts from Küchle)12 cocktail crispies for garnish Preparation: 1. Put whipped cream, sugar (80 g), salt, lemon zest and vanilla pulp in a pot and bring to a boil. Mix milk with cornstarch and stir into the cream. Bring to the boil once while stirring. Whisk egg yolk and stir into the hot pudding (do not let it boil anymore). 2. ...