Filter
Reset
Sort ByRelevance
Gabe
Puff pastry shells with citrus filling
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 200 ° C. Dust the muffin cups with some flour. Line the molds with the puff pastry and cut the edges neatly.
-
Place a piece of parchment paper with some baking refill and brush the edges with egg. Bake the puff pastry in the oven in about 20 minutes until golden brown. Remove the baking container and let the dishes cool down. Take them out of the molds.
-
Clean 2 tangerines well, grate the peel and press them out. Heat the butter to a low setting with the sugar, juice and grater of the mandarins and the lemon juice until the sugar is dissolved.
-
Pour a portion of it with the eggs and beat well. Pour this back into the pan and keep stirring until the custard starts to bind (if you can draw a line on the spatula that does not continue, the custard is thick enough).
-
Stir in the gelatine and allow the custard to cool slightly while stirring. Divide the custard over the puff pastry trays.
-
Cut the peel of the grapefruit and cut the wedges between the fleece. Do the same with the mandarins. Divide the fruit segments over the custard.
Blogs that might be interesting
-
75 minDessertpears, blackberries, Red port, light brown caster sugar, lemon, salt, unsalted butter, wheat flour, cane sugar, unroasted hazelnuts,pears and blackberries with shortcrust pastry
-
10 minDessertGalia melon, strawberries, vanilla bean, aniseed, honey, dried tarragon,strawberry melon blend
-
140 minDessertstrawberries, lemon, Martini Fiero, vanilla sugar, fresh mint, mascarpone,strawberries with martini fiero and mascarpone
-
30 minDessertcooking pear, lemon, pear red, cinnamon stick, whipped cream, cinnamon stick, gelatin, kletskop, cinnamon powder, sugar, mint leaf,winterglow
Nutrition
340Calories
Sodium0% DV0g
Fat34% DV22g
Protein14% DV7g
Carbs10% DV29g
Fiber0% DV0g
Loved it