for a summer sensation

 BERRY PUDDING TARTLETS

INGREDIENTS:

• 2 cups flour
• 0.3 cup caster sugar
• 1.5 sticks butter (150g, unsalted)
• 2 egg yolks
• 1 tablespoon natural yoghurt
• 2.5 cups milk
• 2 packs pudding powder
• berries

INSTRUCTIONS:

1. Combine the flour, sugar, butter, egg yolks and yoghurt, and knead the dough thoroughly. Cover it with plastic film and let it cool in the refrigerator for about half an hour.

2. Cover forms (ca. 20) with melted butter. Divide the dough into 20 pieces, form small balls and press them against the forms to cover them entirely.

BAKE:   15 min.   200° C

3. Dissolve the pudding powder in 1 cup of the milk, cook the remaining milk and add the dissolved pudding. Stir thoroughly until it thickens. Top the cooled tartlets with the hot pudding and garnish them with the berries.

for celebrations

 PIÑA COLADA CUPCAKES

INGREDIENTS:

• 1.5 cups flour
• 0.5 cup brown sugar
• 1 teaspoon baking powder
• 2 teaspoons vanilla sugar
• 1 pinch salt
• 1 cup finely chopped pineapple
• 2 jeggs
• 0.5 cup milk
• 4 tablespoons vegetable oil
• 4 tablespoons white rum

• 2 cups heavy cream
• 1 stabilizer for whipped cream
• 2 tablespoons white rum
• 0.7 cup desiccated coconut
• 3 pineapple slices

INSTRUCTIONS:

1. Combine the sifted flour with the sugar (regular and vanilla), baking powder and salt. Fold in the pineapple.

2. Mix the eggs with the milk, vegetable oil and rum. Pour the liquid ingredients into the dry ones and stir until roughly combined.

3. Fill paper liners with the batter.

BAKE:   18 min.   180° C

4. Whip the heavy cream with the vanilla sugar and stabilizer. 

Add the rum and coconut.

5. Top the cupcakes with the cream and quartered pineapple 

slices.

Note: Instead of rum you can use rum flavour: 

add two teaspoons of it to the batter and 1 teaspoon to the topping.

for those in love with strawberries

 BLACK & WHITE TARTLETS WITH STRAWBERRIES

INGREDIENTS:

• 1 stick butter (100g, unsalted)
• 1 bar dark chocolate (100g)
• 1.5 cups flour
• 3 tablespoons caster sugar
• 1 egg yolk
• 1 tablespoon natural yoghurt
• 1 pack vanilla pudding powder
• 1.5 cups milk
• 3 cups strawberries cut into quarters

INSTRUCTIONS:

1. Melt the butter and chocolate. Let it cool.

2. Combine the flour, sugar, egg yolk, yoghurt, melted butter and sugar, and knead the dough thoroughly. Cover the dough with plastic film and cool it in the refrigerator for about 0.5 hour.

3. Cover forms (ca. 12) with melted butter. Divide the dough into 12 pieces, form small balls and press them against the forms to cover them entirely.

BAKE:   15 min.   200° C

4. Dissolve the pudding powder in 0.5 cup of the milk, 

cook the remaining milk and add the dissolved pudding. 

Stir thoroughly until it thickens. Top the cooled tartlets 

with the hot pudding and garnish them with strawberries.