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Creamy vanilla tarts
A tasty recipe. The vegetarian dessert contains the following ingredients: patent flour, white caster sugar, cold butter, eggs, cold milk, crème fraîche, vanilla sugar and white caster sugar.
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Ingredients
Directions
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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.
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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.
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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.
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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.
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Nutrition
385Calories
Sodium34% DV805mg
Fat40% DV26g
Protein10% DV5g
Carbs10% DV31g
Fiber8% DV2g
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