John Myers
Ingredients for 1 servings:
- 100 g butter
- 200 g wholemeal flour
- 75 g cane sugar
- some vanilla or tonka bean
- ½ tsp baking powder
- 1 egg(s)
- possibly milk, cold
- 150 ml milk
- 10 g cornstarch
- 2 tbsp sugar
- 1 egg yolk
- 50 g yogurt
- 3 plums, approx.
- 3 tsp brittle
- 6 tsp jam (plum jam)
- possibly grease for the mold
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes
makes 6 tartlets
Combine all the ingredients for the shortcrust pastry in a smooth batter. If it’s too dry, add a splash of cold milk. Chill the batter further if desired to make it easier to work with. Grease 6 tartlet tins, if necessary. Divide the batter into 6 pieces and line the tins. Bake the tartlets in the oven at 180°C fan/convection or 200°C top and bottom heat for about 15-20 minutes until crispy. Mix the cornstarch and sugar with the milk. Bring the mixture to a boil in a saucepan, stirring continuously. Quickly stir the egg yolk into the hot batter. Finally, stir in the yogurt. Spread the batter on top of the tartlets. Wash, pit, and slice the plums. The slices should be thin. Arrange the slices on top of the batter and top with some plum jam and praline.
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