Tartlets

Ingredients for 6 servings:

• 1 egg(s)
• 3 tbsp milk
• 3 tsp oil, neutral
• 50 g sugar
• 75 g flour
• 1 tsp, leveled baking powder
• possibly flavoring

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

(super quick mixed as an all-in batter)

Combine all ingredients in a small mixing bowl and mix. Depending on the topping you’re planning, you can also add a little lemon zest, vanilla sugar, instant espresso, bitter almond oil, or something similar for flavor. Then grease 6 tartlet cases, spread the batter, and bake at about 170-180°C (340-350°F) until the surface is matte and a skewer test indicates “done.” The tartlets will then begin to develop light brown spots around the edges. This will take about 12-17 minutes—unfortunately, I’ve never been a close watcher. Remove from the bowl and, if possible, turn out onto a wire rack to cool immediately. Notes: A whisk is perfectly sufficient for stirring—but a mixer or food processor won’t hurt either. If you have 12 tartlet cases, you can easily double the recipe. Double the amount will make enough for a regular-sized fruit base. These tartlets can be topped immediately or frozen as a reserve. When layering them in a freezer bag or container, it’s best to place baking paper or something similar between them. To thaw, place them loosely next to each other. While you’re stirring pudding, quark cream, or something similar, and perhaps preparing fruit (fresh or canned), the tartlets will thaw. And within 30-40 minutes, you’ll have a delicious treat on the coffee table for unexpected guests!