Mini Tart with Eggnog
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 25) |
Ingredients
- 5 egg (s)
- 250 g powdered suar
- 250 g e liqueur
- 200 ml oil
- 250 g flour
- 1 point baking powder
For the cast:
- 100 g powdered suar
- 1 teaspoon lemon juice
- 1 teaspoon rose water
Print Recipe
Pin Recipe Instructions
- Beat the eggs and powdered sugar with the hand mixer. Slowly add the oil and egg liqueur. Mix the flour with the baking powder and gradually work in.
- Preheat the oven to 180 ° (convection 160 °). Divide the dough into the paper liners. Bake for 12 to 15 minutes. Take out and let cool.
- For the icing, mix the powdered sugar with lemon juice and rose water. Spread it evenly over the tartlets and decorate with sugar pearls if you like.
- For 25 paper cases.
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