Description
Indulge in these delightful German Bee Sting Tartlets, featuring a soft yeast dough filled with creamy vanilla custard and topped with caramelized almonds. Perfect for sharing or savoring alone, these tartlets are a true treat for any dessert lover.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 cup milk (lukewarm)
- 1 teaspoon granulated sugar (for proofing yeast)
- 2 1/4 teaspoons active dry yeast
- 1 large egg (lightly beaten)
- 1/4 cup unsalted butter (melted and cooled)
- 1/2 cup sliced almonds
- 1/4 cup unsalted butter (for topping)
- 1/4 cup granulated sugar (for topping)
- 2 tablespoons heavy cream (or milk, for topping)
- 1 1/2 cups full-fat milk (for vanilla cream)
- 2 large egg yolks
- 1/4 cup granulated sugar (for vanilla cream)
- 3 tablespoons cornstarch (or 1 packet German vanilla pudding powder)
- 1 teaspoon vanilla extract
- 1 tablespoon unsalted butter (for vanilla cream)
Instructions
- Proof the Yeast: In a small bowl, warm 1/2 cup of milk until it's lukewarm (around 105-115°F or 40-46°C). Stir in 1 teaspoon of granulated sugar and then sprinkle in 2 1/4 teaspoons of active dry yeast. Let it sit for 5-10 minutes until foamy, indicating the yeast is active.
- Mix Dry Ingredients: In a large mixing bowl, whisk together 2 1/2 cups all-purpose flour, 1/4 cup granulated sugar, and 1/2 teaspoon salt.
- Combine Wet and Dry: Make a well in the center of the dry ingredients. Add the proofed yeast mixture, 1 large egg, and 1/4 cup melted unsalted butter.
- Knead the Dough: Mix with a wooden spoon or a stand mixer with a dough hook until a shaggy dough forms. Turn it out onto a lightly floured surface and knead for 8-10 minutes, or use a stand mixer for 5-7 minutes, until the dough is smooth, elastic, and no longer sticky.
- First Rise: Lightly grease a clean bowl. Place the dough in the bowl, turning once to coat. Cover with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
- Punch Down and Divide: Once risen, gently punch down the dough to release the air. Divide the dough into 12 equal pieces.
- Form Tartlet Shells: Lightly grease a 12-cup standard muffin tin or individual tartlet molds. Take each piece of dough and press it evenly into the bottom and up the sides of each muffin cup or mold.
- Second Rise: Cover the muffin tin/molds loosely with plastic wrap and let the dough rise again in a warm place for about 30-45 minutes, or until visibly puffy.
- Make the Caramelized Almond Topping: In a small saucepan over medium heat, combine 1/2 cup sliced almonds, 1/4 cup unsalted butter, 1/4 cup granulated sugar, and 2 tablespoons heavy cream. Bring the mixture to a gentle boil, stirring constantly. Reduce heat to low and simmer for 2-3 minutes until thickened and the almonds are lightly golden. Remove from heat and let it cool slightly.
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Apply Topping: Spoon the slightly cooled almond topping evenly over the risen dough in each tartlet cup.
- Bake: Bake for 18-22 minutes, or until the dough is golden brown and cooked through, and the almond topping is deeply golden.
- Cool: Let the tartlets cool in the muffin tin for 5-10 minutes before carefully removing them to a wire rack to cool completely.
- Prepare Vanilla Cream Filling: In a medium saucepan, gently heat 1 1/2 cups full-fat milk until steaming. In a separate bowl, whisk together 2 large egg yolks, 1/4 cup granulated sugar, and 3 tablespoons cornstarch until smooth. Gradually ladle about half of the hot milk into the egg yolk mixture, whisking constantly. Pour the tempered egg mixture back into the saucepan with the remaining hot milk. Cook, whisking continuously, until thickened and comes to a gentle boil for 1 minute. Remove from heat and stir in 1 teaspoon vanilla extract and 1 tablespoon unsalted butter until melted and smooth. Chill in the refrigerator for at least 2-3 hours.
- Assemble the Tartlets: Once the tartlet shells are cool and the vanilla cream is chilled, whisk the cream to loosen it. Spoon or pipe a generous amount of vanilla cream into each tartlet shell. Serve immediately.
- Prep Time: 2 hours
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 tartlet
- Calories: 250
- Sugar: 15 g
- Sodium: 100 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 50 mg
Keywords: Ensure all ingredients for the dough are at room temperature for best results. Patience is key during the rising process for the yeast dough. The tartlets are best served fresh, ideally within a few hours of assembly.