Small tartlets with a flaky sour cream pastry and baked egg custard filling.
90 gButter
170 gSour Cream
3 eggsChicken eggs
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1.5 cupsFlour
0.5 cupSugar
1 tspVanilla Extract
To tasteSalt
Cut butter into flour with a pinch of salt, then fold in 70 g sour cream to make a pastry dough.
Chill the dough for 25 minutes so it rolls cleanly.
Roll the dough, line small tart tins, and prick the bases with a fork.
Whisk eggs, remaining sour cream, sugar, and vanilla extract into a smooth custard.
Fill the shells and bake at 180C / 356F for 24 minutes until the pastry is golden and custard set.