🍰 Cherry Tarts with Vanilla Pudding

Name: Cherry Tarts with Vanilla Pudding
Total time: 30 min
Yield: 4 servings
Ingredients: 0.5 vanilla pod; 100 ml milk (1.5% fat); 20 g cornstarch (1 heaped tbsp); 100 ml whipping cream; 80 g cane sugar (4 tbsp); 250 g sour cherries; 110 g yogurt butter; 180 g spelt flour (Type 630); 1 pinch baking powder; 1 pinch salt; 1 egg

187 kcal · 30 min · 4 servings

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Ingredients

0.5 vanilla pod
100 ml milk (1.5% fat)
20 g cornstarch (1 heaped tbsp)
100 ml whipping cream
80 g cane sugar (4 tbsp)
250 g sour cherries
110 g yogurt butter
180 g spelt flour (Type 630)
1 pinch baking powder
1 pinch salt
1 egg

Instructions

1. Slice the half vanilla pod lengthwise.
2. Scrape out the seeds from the pod.
3. Whisk three tablespoons of milk with the cornstarch in a small bowl.
4. Add the remaining milk, the cream, one tablespoon of sugar, and the vanilla seeds to a pot.
5. Bring the milk mixture to a boil.
6. Stir the starch mixture into the hot milk with a whisk.
7. Let the mixture boil briefly again.
8. Pour the vanilla pudding into a bowl.
9. Let the pudding cool down.
10. Wash the sour cherries.
11. Drain the cherries.
12. Pit the cherries.
13. Grease the twelve cups of a muffin tin with about ten grams of butter each.
14. Mix flour, baking powder, a pinch of salt, and fifty grams of sugar in a mixing bowl.
15. Cut the remaining butter into small pieces.
16. Add the butter pieces to the flour mixture.
17. Add two tablespoons of cold water.
18. Knead the dough smooth using the beaters of a hand mixer.
19. Shape the dough into a roll on a lightly floured work surface.
20. Divide the dough roll into twelve equal pieces.
21. Roll each piece of dough into a circle with a diameter of about nine centimeters.
22. Place the dough circles into the cups of the muffin tin.
23. Press the dough into the shape all around.
24. Prick the bases several times with a fork.
25. Distribute the sour cherries over the bases.
26. Stir the egg into the cooled pudding mixture.
27. Pour the pudding-egg mixture over the cherries.
28. Sprinkle the remaining sugar over the tarts.
29. Preheat the oven to 200 degrees (convection 180 degrees, gas level 3).
30. Bake the tarts on the middle rack for about 30 minutes.
31. Place the tin on a cake rack.
32. Let the tarts cool for about five minutes.
33. Carefully loosen the tarts from the tin.
34. Let the tarts cool completely.

Nutrition per serving

kcal: 187
Protein: 3 g · Fett/Fat: 9 g · Carbs: 21 g