Bastelesel

Fast, easy and very, very tasty – chocolate tartelettes looking a bit like fried eggs. A real eye-catcher for Easter given you’re in possession of the necessary molds. Sarah posted it in her German blog “Alles und Anderes” last year. I lightly changed the recipe and tried another version of easter egg cookies. The tartelettes maybe prepared 1-2 days in advance if they’re stored in an airtight container. The filling is made of curd and cream cheese with crème fraîche. It’s best to prepare the tartelettes in the morning when serving them in the afternoon for tea time. Thus the tartelettes will be a bit softer.

Pastry for 6-8 tartelettes:150g wheat flout, 70 g dark chocolate, 50g powdered sugar, 75g unsalted butter, 2 egg yolks
Filling: 100g curd cheese, 100g cream cheese, 50g crème fraîche, 60g sugar, some vanilla pulp, tinned apricots, some chopped pistachios

Melt chocolate in a bain-marie. Mix flour, soft butter, egg yolk and powdered sugar in a large bowl and add melted chocolate. Work well and knead to a soft pastry. Wrap it  in food foil and keep it in the refridgerator for half an hour. Then preheat the oven at 175°C and roll out the pastry on a lightly floured surface. Cut round circles with a corresponding round cookie cutter and put them in your greased tartelette molds. Press the pastry accurately and poke small holes with a fork. Bake for 15-20 minutes and cool them in their molds on a baking rack.
Now put them in an airtight container for storing until Easter or continue their preparation directly.
Let the apricots drain in a strainer. Mix curd chees, crème fraîche, cream cheese, vanilla pulp and sugar in a bowl. Give some cream in the middle of each tartelette and smooth it with a table spoon. Put an apricot on top of the cream and here you are with the reproduction of a fried egg. If you like spread some chopped pistachio on top.
There are only six tartelette molds in my personal pool and I didn’t want to cook a second round. That’s why I cut some thin easter eggs with the excess pastry.

These cookies only need to be cooked for 12 minutes. After cooling them apply some cream on half of the egg cookies and place a second one on top. Cover their surface with cream too and cut a small egg yolk from an apricot with the help of a shot glass. These eggs will be an attraction of your tea time table too.