Tartlet with Cream Filling and Fruit Topping

For the tartlets with cream filling, first prepare the shortcrust pastry. Sift the flour onto the work surface and make a well in the flour mixture. Cut the butter into small pieces and add to the well together with the sugar, yolks, vanilla sugar and salt. Quickly knead all ingredients into a smooth dough. Leave the shortcrust pastry to rest in a cool place for about half an hour.

In the meantime, preheat the oven to 180°C and prepare the cream.

Soak the gelatine in cold water. Mix the starch, sugar and vanilla bean pulp in a few tablespoons of milk until smooth. Heat the remaining milk in a saucepan and stir in the sugar mixture once the milk has come to the boil.Remove the gelatin from the water, wring it out slightly and stir it into the milk. Allow the cream to cool.

Butter the tart tins so that the pastry does not stick. Roll out a small piece of the shortbread dough at a time and press it into a tart pan. Place all the molds on a baking sheet and bake for about 12 minutes.Beat Rama Cremefine until stiff and fold into the cooled cream mixture.Wash and cut the fruit into small pieces and garnish decoratively on the cream tartlets.

If desired, garnish the tartlets with cream filling with brittle or chopped hazelnuts.

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