Chocolate pudding and cream tartlets

Name: Chocolate pudding and cream tartlets
Ingredients: 100 g butter; 100 g powdered sugar; 1 egg; 6 tablespoons water; 250 g flour; 1 teaspoon grated lemon zest; 10 g butter for the tins; 2 packets Dr. Oetker chocolate pudding mix; 2 packets Dr. Oetker chocolate truffle and rum cake cream mix; 2000 ml milk; 160 g sugar; 20 fresh cherries; 20 g flaked almonds

Dessert - Chocolate pudding and cream tartlets by Luciana A. - Recipia

Chocolate pudding and cream tartlets are served for dessert in small portions, with two layers of filling. The tender pastry has a hint of lemon, the pudding goes underneath, and the truffle and rum cream goes on top, with cherries and flaked almonds. I grate the lemon zest very finely so there are no bits left. Preparation: 30 minutes. Cooking: 30 minutes. Resting: 50 minutes. Total time: 110 minutes. Servings: 20. Approximately 250 kcal and 6 g protein per serving.

Ingredients

For the dough

100 g butter
100 g powdered sugar
1 egg
6 tablespoons water
250 g flour
1 teaspoon grated lemon zest
10 g butter for the tins

For the filling

2 packets Dr. Oetker chocolate pudding mix
2 packets Dr. Oetker chocolate truffle and rum cake cream mix
2000 ml milk
160 g sugar

For decorating

20 fresh cherries
20 g flaked almonds

Preparation

1. Mix 100 g butter with 100 g powdered sugar until creamy. Beat in the egg, then add the water, flour and grated lemon zest; mix until combined and knead briefly. 2. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. 3. Heat the oven to 180°C. Grease the muffin tins with 10 g butter. 4. Take out the dough and knead it briefly on a floured work surface until pliable. Put pieces into the tins and shape them up the sides, then prick the bottoms with a fork. 5. Bake each batch for 15 minutes, until the tartlet shells are lightly browned. Repeat until you have used all the dough; it makes about 20. 6. Prepare the 2 packets of chocolate pudding and the 2 packets of chocolate truffle and rum cake cream according to the package instructions, using 2000 ml milk and 160 g sugar in total. 7. Let the shells cool for 20 minutes. Fill them with pudding, then put the cream in a piping bag and decorate each tartlet. 8. Decorate each with a cherry and flaked almonds.

Notes

They go well with black coffee on a platter, and the small portions are easy to pick up by hand. Once filled, they keep in the refrigerator for up to 3 days; the shells gradually soften, so the texture is best on the first day. I had dough left over from a tart, found the pudding and cream in the cupboard, and was surprised how well they went together; my batch was made from leftovers, which is why the amounts of cream here are doubled. I used sweetener instead of sugar, and you couldn't tell in the tartlets. I want to make them again as a tart. Cold dough can be firm when you take it out; leave it on the counter for 5 minutes before shaping. Deeper tins need a thicker layer up the sides and may need a few extra minutes in the oven. Sometimes a skin forms on the pudding as it cools; press plastic wrap directly onto the surface. If using sweetener, follow the package conversion for the 260 g of sugar listed. The tartlets contain gluten, eggs, dairy and almonds.