Ingredients
Dough Ingredients
- 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)
Caramelized Almond Topping
- 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)
Vanilla Cream Filling
- 1 1/2 cups full-fat milk
- 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: Warm 1/2 cup of milk to lukewarm temperature (105-115°F / 40-46°C) in a small bowl. Stir in 1 teaspoon of sugar and sprinkle 2 1/4 teaspoons active dry yeast on top. Let it sit for 5-10 minutes until foamy, confirming the yeast is active.
- Mix Dry Ingredients: In a large bowl, combine 2 1/2 cups all-purpose flour, 1/4 cup granulated sugar, and 1/2 teaspoon salt. Whisk together thoroughly to mix.
- Combine Wet and Dry: Make a well in the dry ingredients, add the proofed yeast mixture, 1 beaten egg, and 1/4 cup melted unsalted butter. Stir to form a shaggy dough.
- Knead the Dough: Knead the dough on a floured surface for 8-10 minutes by hand or 5-7 minutes using a stand mixer with a dough hook until the dough is smooth, elastic, and not sticky.
- First Rise: Lightly grease a bowl, place the dough inside, turning to coat it in oil. Cover with plastic wrap or a clean towel, and let it rise in a warm place for 1 to 1.5 hours until doubled in size.
- Punch Down and Divide: Gently punch down the risen dough to release air. Divide into 12 equal portions.
- Form Tartlet Shells: Grease a 12-cup muffin tin or tartlet molds. Press each dough portion evenly into the base and sides of each cup.
- Second Rise: Cover the tin loosely and let the dough rise for 30-45 minutes in a warm place until puffy.
- Make Caramelized Almond Topping: In a small saucepan over medium heat, combine 1/2 cup sliced almonds, 1/4 cup butter, 1/4 cup sugar, and 2 tablespoons heavy cream. Stir constantly to a gentle boil, then simmer for 2-3 minutes until thickened and almonds are golden. Cool slightly.
- Preheat Oven: Heat oven to 375°F (190°C).
- Apply Topping: Spoon the cooled almond mixture evenly over each tartlet shell.
- Bake: Bake for 18-22 minutes until golden brown and the topping is deeply golden and set.
- Cool: Cool tartlets in the tin for 5-10 minutes, then transfer to a wire rack to cool completely.
- Prepare Vanilla Cream Filling: Heat 1 1/2 cups full-fat milk until steaming. Whisk 2 egg yolks, 1/4 cup sugar, and 3 tablespoons cornstarch until smooth. Temper yolk mixture by gradually whisking in half the hot milk, then return mixture to saucepan with remaining milk. Cook on medium, whisking constantly until thick and boiling gently for 1 minute. Remove from heat and stir in 1 teaspoon vanilla extract and 1 tablespoon butter until melted. Chill for 2-3 hours.
- Assemble Tartlets: Whisk chilled cream to loosen it. Fill each tartlet shell generously with vanilla cream. Serve immediately.
Notes
- Use lukewarm milk for yeast proofing to activate yeast properly.
- Chill the vanilla cream thoroughly before assembling for best texture.
- Sliced almonds can be toasted first for extra flavor before making caramel topping.
- These tartlets are best enjoyed fresh but can be refrigerated for up to 2 days.
- For a lighter topping, substitute heavy cream with milk.
- Prep Time: 2 hours
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
