Moppeler tender tarts

Ingredients for 1 servings:

• 200 g flour
• 1 egg(s)
• 70 g butter, cold, in pieces
• 80 g powdered sugar
• 12 tsp, heaped jam (e.g. strawberry jam)
• 1 egg(s)
• 60 g butter, soft
• 60 g flour
• 50 g sugar
• 1 packet of vanilla sugar
• 1 tsp baking powder
• 1 tbsp, levelled cocoa powder (optional)
• some powdered sugar
• 2 tsp lemon juice (alternatively water)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Tartlets made from delicate shortcrust pastry, fruity jam filling and light sponge cake, rounded off with a touch of icing; sounds like a lot of work, but it is hardly

Grease the holes of a 12-cup muffin tin and dust with flour. Place the ingredients for the shortcrust pastry in a bowl and briefly knead with your hands until you have a smooth dough. Divide the muffin tin into 12 portions, flatten each portion into a hole, and press down with lightly floured hands to the top. Place a teaspoon of jam in the center of each portion and smooth it out with the back of a spoon. For the sponge mixture, mix all the ingredients with a hand mixer until you have a smooth batter. Spoon two teaspoons evenly onto the jam. The sponge mixture will rise nicely during baking, so don’t be surprised if the batter seems like very little. Bake the tarts at 180°C for 20-25 minutes on the middle to bottom rack. After baking, let them cool for 5 minutes, then remove from the tins and let them cool on a wire rack. For the icing, mix lemon juice or water with enough powdered sugar until a whitish, thick mixture forms. Spoon half a teaspoon of icing onto each cake.