Punch – Nut – Thaler

Summary

Ingredients

For the dough:

• 150 g wheat flour
• 100 g butter
• 50 g powdered suar
• 0.5 ½ pack vanilla sugar
• 1 egg yolk

For the filling:

• 100 ml milk
• 60 g suar
• 150 g nuts, rated
• 20 ml rum

For the glaze:

• apricot jam
• 1 cup cake icing (pink punch icing)
• N / A pistachios, chopped

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Instructions

1. For the dough, mix and knead flour and butter, powdered sugar, vanilla sugar and egg yolks until you get a homogeneous mixture. Let rest for about 2 hours. Then roll out the dough about 2 mm thick and cut out round tartlets about 3 cm in diameter. Bake at 160 ° C for approx. 5 minutes.
2. For the filling, bring the milk and sugar to the boil, add the grated nuts, roast briefly, allow to cool and add the rum. Assemble two tartlets each with the nut filling and coat with (hot) jam.
3. Cover with punch glaze (if it is too firm, dilute with a little hot water) and sprinkle with pistachios.