Linzer tartlets with vanilla cream and currant jam

Tip: tap a step to mark it as done.

1. Make the dough

   40 min

   Mix the flour with the powdered sugar and vanilla sugar. Add the cold butter, cut into cubes, and the egg yolk, and quickly work into a smooth dough. Wrap in plastic wrap and refrigerate for 30 minutes.

2. Cook the pudding

   10 min

   Stir the pudding mix into 100 ml cold milk. Bring the remaining milk and sugar to a boil, pour in the pudding mixture, and cook, stirring constantly, for 2 minutes, until thickened. Cover the surface with plastic wrap to prevent a skin from forming, and let cool.

3. Bake the tartlet shells

   35 min

   Preheat the oven to 170 °C (340 °F). Pinch off pieces of dough and press them into a thin layer in fluted tartlet molds about 5 cm in diameter. Place the molds on a baking sheet and bake for 12–15 minutes, until light golden. Let the shells rest in the molds for 5 minutes, then carefully turn them out.

4. Beat the cream

   10 min

   Beat the softened butter until fluffy, then beat in the cooled pudding a spoonful at a time. Make sure the pudding and butter are at the same room temperature, or the cream will curdle.

5. Fill the tartlets

   35 min

   Spoon a little jam into the bottom of each shell, then pipe the cream on top using a pastry bag fitted with a decorative tip. Refrigerate the tartlets for 30 minutes to set.

Tip: Press the dough into the molds in a thin, even layer; a thick bottom will not bake through. If the shells are difficult to release, grease the molds with butter and dust them with flour before adding the dough.

This recipe was translated from the Slovak original: Linecké košíčky s vanilkovým krémom a ríbezľovým džemom