The recipe was added to the favourites.
Show favouritesThe recipe was removed from the favourites.
Show favouritesAn error occurred. Please try again.
Ingredients
| 70 g g | Soft Brown Sugar Soft Brown Sugar | ||
| 125 g g | Buckwheat Flour Buckwheat Flour | ||
| 125 g g | Butter Butter | ||
| 75 g g | Spelt Flour Spelt Flour | ||
| 1 dash dash | Vanilla Extract Vanilla Extract | ||
| 1 tbsp tbsp | Vanilla Pudding Powder Vanilla Pudding Powder | ||
| 1 pinches pinch | Salt Salt | ||
| 1 punnets punnet | Sour Cherries Sour Cherries | ||
| 3 large large | Eggs Egg | ||
| 125 g g | Cream Cream | ||
| 100 g g | Cherry Jam Cherry Jam | ||
| 1 pinches pinch | Icing Sugar Icing Sugar |
Add ingredients to existing shopping list or create new one
Create new shopping listCherry Tartlets
This recipe was liked
This recipe was disliked
An error occurred. Please try again.
Method
PASTRY:
- Dice butter and knead it with brown sugar, vanilla essence, salt, whole meal and spelled flour and bind together with the egg yoke add in cold water as necessary. Allow pastry to stand for at least 1 hour. Roll out pastry on a floured surface, cut into 3mm thick circles. Grease proof a baking tray and place each shell in the tray and trim around the edges. Blind bake in a pre-heated oven at 200 ° C for 7 to 10 minutes.
FILLING:
- Mix eggs, cream, sugar and pudding powder together until light and fluffy. Drain cherries, put a small scoop of cherry jam on the surface of each baked tartlet shell and then put some cherries on of the Jam, pouring the custard filling over the cherries. Bake the tartlets until the custard becomes firm and browned on top.
- Sprinkle with icing sugar before serving.
