Creamy vanilla tarts

Mix in flour flour with 40 g caster sugar and pinch of salt. Cut butter with two crossed knives into small cubes. Separate 1 egg and add 1/2 egg yolk (the other half is not used) and add milk to the mixture. Knead the whole with cool hand quickly to a cohesive dough. Shape dough ball and leave wrapped in plastic wrap for at least 1 hour in refrigerator. If necessary, freeze dough for later use.

Preheat the oven to 175 ºC. Spray work surface and hands with flour and form a thick roll with a diameter of approx. 10 cm. Cut 6 slices of 3 mm thick dough from dough and line them with greased tart molds. Tarts 'baking bins': put a piece of parchment paper in each cup and place a support filling on it. Place the molds on the grid in the middle of the oven and bake the dough for 10 minutes. Remove the backing pad and bake in a light brown for another 5-10 minutes. Remove baking plate from oven.

Separate 2 eggs and stir in a measuring cup or jug ​​crème fraîche with egg yolks, vanilla sugar and the rest of caster sugar. Fill the molds to just below the edge with a crème fraîche mixture. Lightly bake the baking tray in the oven and bake for about 15 minutes until the dough is golden brown.

Allow the tarts to cool. Preheat the oven grill. Bring tarts as high as possible under grill and stay there, because within 1 min brown spots appear on the cake filling. Remove the tarts directly from the oven and let them cool down.