Ingredients for 10 pieces:
200 ml whipped cream
40 g sugar
3 packets vanilla sugar
1 pinch of salt
1 pinch each of grated lemon and orange zest
100 ml milk
2 lightly heaped tablespoons cornflour (25 g)
3 egg yolks (M)
1 packet of puff pastry from the chiller cabinet (275 g)
120 rhubarb jam
1 tsp roasted flaked almonds
Preparation:
1. Put the whipped cream, sugar, vanilla sugar, salt and lemon zest into a pan and bring to the boil. Mix the milk with the cornflour and stir into the cream. Bring to the boil once while stirring. Whisk the egg yolks and stir into the pudding.
2. Lightly grease 10 wells of a muffin tray. Cut out or cut circles (approx. 9-10 cm diameter) from the puff pastry. Place the puff pastry circles in the baking tins and press to the edge. Pour in the pudding.
3. Bake in a preheated oven at 220°C (gas mark 4-5, fan oven 200°C) for approx. 12-15 minutes.
4. Leave the tartlets to cool slightly. Spread the rhubarb jam on top and sprinkle with almond flakes. Especially delicious when eaten freshly prepared!
Preparation time approx. 45 minutes
Nutritional values per portion approx.:
Calories: 279
Joule: 1168
Protein: 3,0 g
Fat: 17,4 g
Carbohydrates: 28 g
(FoodCentrale by ddp images)
