Vanilla tart with chocolate icing

Ingredients for 1 servings:

• 500 g flour
• ½ baking powder
• 250 g butter
• 200 g sugar
• 150 g nuts, ground, can also be omitted
• 1 egg(s)
• some milk
• 1 liter of milk
• 3 packs of pudding powder, vanilla
• 1 tbsp sugar
• 2 tbsp flour
• 250 g butter
• 300 g powdered sugar
• 3 packets of vanilla sugar
• 4 bars of chocolate
• some coconut oil
• Desiccated coconut

Instructions

Working time approx. 50 minutes; Rest period approx. 1 day; Total time approx. 1 day 50 minutes

For 35 – 40 cakes

Knead the dough ingredients into a shortcrust pastry and let it rest in the refrigerator for one hour. Roll out and cut out circles (approx. 7 cm in diameter) using a drinking glass. Bake on a baking tray lined with baking paper at 180°C until golden brown. Melt the glaze ingredients in a water bath and spread them on half of the cake layers. For the vanilla cream, make a firm pudding from milk, pudding powder, flour, and sugar. Let the pudding cool while stirring. Cream room-temperature butter until fluffy and then beat with the icing sugar and vanilla sugar until fluffy. Stir in the cooled pudding a spoonful at a time. Spread the cooled cream onto the unglazed cake layers, place a glazed layer on top of each layer, and roll the edges in coconut flakes. Store the cakes at room temperature for one night or in a cool place for two nights before eating. Tip: They can be frozen.