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Cremelinser with Cherry Sauce

As you may have heard me say before, I am a big sucker for Custard. Whenever I make something with Custard I always make sure to leave one or two big spoonfuls in the bowl for me to taste. Well I have been craving that sweet vanilla flavor lately and when I came across these delicate little cremelinsers I knew that I had to make them immediately. And so I did. The Custard did not disappoint, it turned out fluffy and creamy. I thought the Cremelinser’s should be served with a sauce  and what I wanted to make was a raspberry sauce, but I was not able to find any plump fresh raspberries so I made a cherry sauce instead which was equally delicious. Please enjoy!

Cremelinser

Ingredients:

For the dough:

150 grams cold butter (about 10 tablespoons)

250 grams flour (1 2/3 – 2 cups)

60 grams sugar ( 1/3 cup)

2 egg yolks

1 tablespoon cold water

For the Custard filling:

2.5 deciliter milk (1 cup)

1/2 vanilla bean

2 tablespoons sugar

2 egg yolks

1 tablespoon cornstarch

Directions:

Making the filling:

Cut vanilla bean in half lengthwise and scrape out seeds with the tip of a knife. Place vanilla seeds, bean and milk in a small saucepan and bring to a simmer. Meanwhile, beat the egg yolks and sugar together until pale in color and fluffy. Add cornstarch and mix together. While continuing to beat the eggs, slowly pour half of the hot milk into the eggs to temper it. Then pour the tempered egg mixture back into the saucepan and return to low temperature on the stove. Continue to whisk mixture over low temperature until the custard starts to thicken, making sure the custard does not boil. Remove from heat, place in a small bowl, cover with cling wrap directly on the custard surface to prevent a skin from forming and place in refrigerator to cool.

Making the dough:

Cut cold butter into small cubes, add to flour and crumble butter and flour together. Add egg yolks, sugar and cold water and quickly bring dough together using your hands. Form dough into a flattened disk, wrap in cling wrap and refrigerate for at least 1/2 hour.

Preheat oven to 200 degrees Celsius (392 degrees Fahrenheit)

Dust working surface with flour and roll out dough to about 3 mm thickness. Using a 10 cm (4 inch) circle cut out ten circles. Spray five 9 cm (3 1/2 inch) tart forms with cooking spray. Place a round circle of dough in tart form and gently press dough into form. Fill dough tart form with custard up 2/3 to the top and place a second circle on top, pressing down gently to close. Pinch off excess dough around the edges. Makes 5 tarts. Place tarts directly onto the rack in the oven and bake for 15 to 20 minutes until golden brown. Let cool down completely before removing from tart form and serve. Enjoy.

Cremelinser

Dough filled with Custard

Put a lid on it

Source: adapted from Grydeskeen

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