Punch – Nut – Thaler

Summary

Prep Time	1 hr
Total Time	3 hrs
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

For the dough:

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

Instructions

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.
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.
Cover with punch glaze (if it is too firm, dilute with a little hot water) and sprinkle with pistachios.

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