Cherry Cream Tartlets
|Butter||125 Gram, softened (1 Cup)|
|Powdered sugar||90 Gram, sifted (3/4 Cup)|
|Vanilla sugar||1 Teaspoon|
|All purpose flour||250 Gram (1 2/3 Cup)|
|Canned pitted black cherries||1 Pound (1 Can)|
|Whipping cream||150 Milliliter (2/3 Cup)|
|Milk||125 Milliliter (1/2 Cup)|
|Butter||50 Gram (4 Tablespoon)|
|Cornstarch||20 Gram (3 Tablespoon)|
To make pastry, beat butter, powdered sugar, vanilla sugar, salt and egg in a medium bowl.
Sift flour over mixture.
Knead together to make a dough.
Press into a ball and wrap in foil or plastic wrap.
Refrigerate 30 minutes.
Preheat oven to 400°F (205°C).
On a floured surface, roll out dough 1/8 inch (3 mm) thick.
With a cookie cutter, cut out rounds to fit ten to twelve 3-inch (7.5-cm) tartlet pans.
Place dough in pans without stretching.
Bake blind 10 minutes or until just golden.
Remove tartlets from oven but leave in pans.
Reduce oven temperature to 350°F (175°C).
To make filling, drain cherries and pat dry on paper towels.
Place a few in each tartlet shell.
Put cream, milk, butter, egg and egg yolk, cornstarch, salt and sugar into a small saucepan.
Cook gently, stirring constantly until thickened.
Pour over cherries.
Bake tartlets 20 to 25 minutes or until topping is lightly browned.
Cool slightly in pans, then transfer tartlets to a rack to cool completely.