Summary

Ingredients

For the shortcrust pastry:

• 200 g flour
• 80 g suar
• 90 g butter
• 1 egg (s)

For the filling:

• 2 egg (s)
• 50 grams sugar
• 40 g cornstarch
• 0.5 liter ½ milk
• 1 vanilla pod (s)

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Instructions

1. Preheat the oven to 180 ° C (top / bottom heat).
2. Knead the flour, sugar, butter and egg into a shortcrust pastry. Divide the dough into 12 pieces and use them to line the hollows of a greased muffin tin.
3. For the filling, whisk the eggs with the sugar. Stir in 80 g of starch.
4. Bring the milk with the sliced vanilla pod to the boil, pour into the egg mixture and stir constantly. Scrape the pulp out of the vanilla pod and add to the cream.
5. Pour the cream into the dough baskets and bake for about 30 to 40 minutes, depending on the desired browning and heating power of the oven.
6. Let the tray rest briefly, then carefully remove the tartlets and let them cool on a wire rack.