99/6 Tel Hai st., Kfar Sava 4424542 Israel

Yud: +972-52-3699334

Rachel: +972-52-3607586

pastryud@gmail.com

Business hours:

Sunday-Thursday  10:00-14:00

                              16:00-22:00

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 4424542 תל חי 99/6 כפר סבא
יוד:     052-3699334
רחל:    052-3607586
 pastryud@gmail.com

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שעות פעילות:
ימים א'-ה'   10:00-15:00
                  16:30-22:00

Swiss sultana mini tarts

A simple and tasty dessert I once found with my mother in one of my grandmother's old German baking books, and if you are not afraid to use ready ingredients it becomes really easy

Ingredients for crust:
100 grams of sugar
175 grams blue band Margarine 
25 grams  butter
1 medium egg
Juice from half a lemon
1 tablespoon  lemon rind
300 grams  all purpose flour

preparation:

Beat the fat with sugar until the it is well blended.

Add the egg, then the lemon juicen rind.

Add the flour in the end, all at once and whisk shortly only until all the flour is absorbed in the mixture.

Wrap with plastic wrap and cool for at least one hour.

Roll out the dough to a thickness of 3-4 millimeters, cut out circles and place in square personal tins. Freeze for 20 minutes.

Pad the frozen paste with aluminum foil and place weights on top.

Bake for 10 minutes at 180 C in a preheated oven. Remove the weights, prick the paste with a fork and bake for another 7 minutes or until the dough turns golden.

Cool completely.

Filling ingredients:
Custard powder or ready made pastry cream
Neutral food glaze
250 ml double cream
1 Tablespoon vanilla pudding powder

Preparation of the filling and garnish:

  1. A good quality pastry cream or custard is an acceptable short cut.  

  2. Transfer to a piping bag (no need for a tip)  and fill each baked crust to half its height.

  3. Arrange Sultanina grapes cut lengthwise on top on top on the cream.

  4. brush the fruit with decor jel (food glaze)

  5. let it cool.

  6. whip the double cream with a tablespoon of vanilla pudding powder (optional), transfer to a piping bag bag with a starred tip and garnish.

  7. Served best cold.

Tips:

Filling - You can also use instant vanilla pudding instead of the custard.

Filling - replacing half  the milk  for making the pastry cream/custard, with double cream will upgrade it significantly.

Filling - Sultana can be replaced with any other fruit

Weights -  I prefer simple glass bits that can be found in any party supplies store (see  picture). They are heat resistant, do not develop bad smell like pulses that are popular here for baking an empty pie shell. They are cheap and can be washed (yes, even marbles of children do the work if they are made of glass).

Glaze - ready made food glaze, or even thin apricot jam will do it.