Rosé lieblich Gutswein

Ingredients

• 200 gflour
• 100 gcold butter
• 50 gpowdered sugar
• 5 piecesegg yolk
• 400 mlmilk
• 80 gsugar
• 35 gcornstarch
• 1 piecevanilla bean
• 400 gfresh strawberries
• 1 packetclear cake glaze

Preparation

1. 1Quickly knead the flour, butter, powdered sugar, and one egg yolk into a smooth shortcrust pastry and chill for 30 minutes.
2. 2Roll out the dough thinly, cut out circles, and press them into greased tartlet molds.
3. 3Blind bake in a preheated oven at 180 degrees Celsius for approximately 12 minutes, then leave to cool.
4. 4For the cream, bring 350ml of milk to a boil with the scraped seeds of the vanilla bean and the sugar.
5. 5Whisk the remaining milk with 4 egg yolks and the cornstarch until smooth, then stir into the boiling milk.
6. 6Let it come to a brief boil until the cream thickens, then allow it to cool while stirring occasionally.
7. 7Distribute the cold vanilla cream evenly over the baked tartlet bases.
8. 8Wash, hull, and halve the strawberries, then arrange them decoratively on top of the cream.
9. 9Prepare the cake glaze according to the package instructions and carefully spoon over the fruit.