Summary

Ingredients

• 2 packs puff pastry from the refrigerator
• 2 bags vanilla pudding powder for cooking
• 600 ml milk
• 3 tablespoon sugar
• 2 medium egg (s)
• 100 g hazelnuts, round
• 200 g blueberries
• 12 teaspoons currant jelly
• 200 ml cream
• 1 bag vanilla sugar

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Instructions

1. Gently roll out the puff pastry and cut out 12 circles of 10 - 12 cm in diameter. Fold a small border around each circle. Prick the bottoms several times with a fork.
2. Line two baking sheets with parchment paper and bake the pieces of dough for 10 - 12 minutes at 200 ° C fan oven. Take out of the oven and lower the temperature to 160 ° C.
3. Whisk the custard powder with sugar and a little milk. Bring the rest of the milk to the boil, stir in the mixed pudding powder and bring to the boil again while stirring. Then stir in the egg. Let the pudding cool a little and fold in the hazelnuts.
4. Flatten the puff pastry pieces in the middle and brush with the currant jelly. Add pudding and blueberries and bake for another 15-20 minutes. Then let it cool down.
5. Whip the cream with the vanilla sugar until stiff and pour onto the cooled tartlets. Arrange and serve.