Sand tarts with custard and berries

Name: sand tarts with custard and berries
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 8 Jewish cakes; 50 g butter molten; 1 el (cream) honey; 125 ml Full Milk; 125 ml whipped cream; 1 vanilla bean cut lengthwise; 1 egg (L); 1 egg split (protein is not used); 3,5 el sugar; 100 g redcurrant crops

A tasty recipe. The vegetarian dessert contains the following ingredients: jodenkoeken, butter (melted), (cream) honey, whole milk, whipped cream, vanilla pod (cut lengthwise), egg (L), egg (split (protein is not used)), sugar and red berries (washed).

Ingredients

Kitchen Stuff

food processor
plastic foil
low single-tail molds

Directions

Grind in a food processor.
Mix in butter and honey.
Casserole cake molds with plastic wrap and firmly press cake mixture into molds.
In a thick pan, bring milk and whipped cream with vanilla pod to the boil.
Once mixture boils, take pan of heat, remove vanilla pod and keep separate.
Meanwhile, airy and cream-colored beating in other pan egg, egg yolk and sugar.
Give the beating cream mixture with egg mixture.
Mix the mixture to a low heat, while stirring constantly, until the bonded custard forms.
Scrape out the vanilla pod with a knife and stir in custard.
Let Custard cool down slightly while stirring.
Take sand cakes out of molds.
Spread warm custard over it.
Garnish with berries and cinnamon stick..