There Was Christmas Fruit Tart Today for 2nd Advent

1. Start by making the basic recipe for the shortcrust pastry. You can find the recipe in my KB under the link >>>>> Rocking Roll Cake`s with 1-2-3 recipe for shortcrust pastry >>>>> Now please add the spices necessary for the Christmas variation to the dough.
2. While the dough is resting, make the cream for tartlets.

the eggnog pudding cream

1. First you make the basic ingredient, the pudding. IMPORTANT = Work differently from the instructions on the package. This affects the amount of liquid and the amount of sugar. Start to mix the milk, cream and pudding powder and slowly bring to the boil. As soon as the mass starts to thicken, add the sugar. The pudding should be very firm because the various other ingredients will be added to it later. As soon as you have cooked the pudding and put it in the refrigerator to cool, prepare the shortcrust tart bases for baking.
2. Preheat the oven and add the tartlets. I put the so-called blind baking glass lids of mason jars upside down – they fit exactly into the indentation of the shapes. The tartlets do not need to be colored because they are made with cocoa. The advantage of the weck lids is that I get enough depth to fill with pudding cream. At the end of the baking time – remove the lid from the tartlet and let it cool down.

TIP

1. I personally like to bake twice the amount of dough – as I like to stack the tartlets after they have cooled down completely and freeze them in a can – for quick bake in between times.

The egg liqueur pudding cream is now ready

1. Now add the remaining ingredients listed to the cooled pudding and whip until airy.
2. Fill the tartlet bases to the brim with the pudding mixture. Now place the fruit on top and make the icing according to the instructions on the package. Spread over the fruit. Pour the cream into the ISI (or whip with the mixer).
3. Add a cup of coffee and egg liqueurs – DONE

Sweet greetings from “Grandma Spoon” aka Biggi ♥