Ingredients
8 pcs
Tart shells
- 250 g flour
- 150 g cold butter
- 1 egg
- 1 tbsp sour cream
Filling
- 500 g Lauretta blackcurrant filling 50%
- 750 g Lauretta cappuccino flavored filling
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Preparation
Cut cold butter into cubes, knead with flour to form a crumble. Add egg and cream, knead again into a tight dough, wrap in plastic wrap and refrigerate for at least an hour.
Roll out the dough, line mini tart molds with a diameter of 10 cm. Place in the refrigerator for 30 minutes.
Preheat the oven to 356°F (180°C). Bake the tart shells for about 25-30 minutes until golden brown. Let it cool.
On the bottom of the cooled shells pour Lauretta blackcurrant filling 50%, smooth out. On top, using a pastry bag, squeeze Lauretta filling with cappuccino flavor.
You can also make one large tart from the quantities given.
