Fun Fruit Tarts

(*) e.g. bananas, grapes, figs, kiwi, mango and if possible raspberries Sponge dough: beat eggs with sugar on a water bath until warm, then continue beating when cooled. (Maybe on iced water, it shortens the procedure a little bit) Melt butter, sift flour and cornstarch and fold into the beaten egg mixture.

Line a baking tray with baking parchment paper and brush the finished amount briskly and evenly. Bake in a heated oven at 220 °C top-bottom heat for 10 to 12 min. (190 °C convection oven) The dough must be baked quickly and hot so that it does not dry out in the oven. After baking, cool and cut out nine bases for the fruit tarts using a round cookie cutter (diameter about 10 cm).

Topping: Brush the cut-out sponge bottoms with vanilla pudding and top with fruit of your choice. Whip the cream with vanilla sugar and cream stiffener until stiff and fill into a piping bag with a 6 hole nozzle. Make cake glaze according to instructions on package and spread evenly over fruit. Finally, garnish with whipped cream and sliced almonds.

Place finished tartlets in paper sleeves and bring to table.

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