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🍽️ Small Puff Pastry Tarts with Fruit and Nuts

116 kcal · 30 min · 4 servings

Ingredients

• 500 ml Milk
• 75 g Sugar
• 1 tbsp Vanilla Syrup
• 2 tbsp Cornstarch
• 2 Eggs
• 1 pinch Salt
• 200 g Puff Pastry (Refrigerated Section)
• 50 g melted Butter
• 1 Pomegranate
• 150 g peeled Walnut Halves
• 1 Apple
• Lemon Juice
• 2 Kiwis

Instructions

1. 1. Pour almost all the milk into a pot. Keep about 100 ml of milk aside.
2. 2. Add the sugar and vanilla syrup to the milk in the pot.
3. 3. Stir the starch smoothly into the reserved milk.
4. 4. Separate the eggs. Set the egg whites aside.
5. 5. Bring the milk and sugar mixture to a boil.
6. 6. Remove the vanilla pod from the hot milk.
7. 7. Stir the thinned starch into the hot milk while stirring constantly.
8. 8. Bring the mixture to a boil again while stirring.
9. 9. Remove the pot from the heat once the mixture thickens.
10. 10. Put the egg yolks in a separate bowl.
11. 11. Stir in a full ladle of the warm vanilla milk to the egg yolks.
12. 12. Stir this egg yolk and milk mixture into the remaining milk in the pot.
13. 13. Strain the pudding through a fine sieve.
14. 14. Beat the egg whites with the salt until stiff.
15. 15. Gently fold the egg whites into the vanilla cream using a spatula.
16. 16. Fill the cream into a bowl to cool.
17. 17. Cover the bowl.
18. 18. Let the cream cool in the refrigerator for at least 1 hour.
19. 19. Preheat the oven to 200 degrees Celsius with top and bottom heat.
20. 20. Cut circles out of the dough using a round cutter (4 cm diameter).
21. 21. Place the dough circles on a baking sheet lined with baking paper.
22. 22. Brush the dough circles with butter.
23. 23. Bake the tarts in the preheated oven for 15 to 20 minutes until golden brown.
24. 24. Remove the tarts from the oven.
25. 25. Let the tarts cool.
26. 26. Halve the pomegranate.
27. 27. Carefully loosen the seeds with a spoon.
28. 28. Remove the white skin from the pomegranate seeds.
29. 29. Roughly chop the nuts.
30. 30. Roast the nuts in a hot pan with oil.
31. 31. Remove the nuts from the pan.
32. 32. Set the nuts aside.
33. 33. Wash the apple.
34. 34. Quarter the apple.
35. 35. Remove the core.
36. 36. Cut the apple into thin wedges.
37. 37. Toss the apple wedges immediately with lemon juice.
38. 38. Peel the kiwis.
39. 39. Cut the kiwis into small cubes.
40. 40. Place a dollop of the vanilla cream on each puff pastry circle.
41. 41. Top the tarts with fruit or nuts as desired.

Nutrition per serving

• kcal: 116
• Protein: 2 g · Fett/Fat: 8 g · Carbs: 9 g