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Ταρτάκια με Κρέμα Κανέλας

Small Tarts with Cinnamon Cream


For 20 small tarts:
1 package KANAKI PUFF Pastry in 20 Round Shapes
4 eggs
400 gr. black (liquid) sugar
2 tsp cinnamon
180 gr. butter
250 ml creme fraiche
1 vanilla dose, in powder
½ tsp baking powder
½ cup blonde raisins
½ cup walnuts, ground
½ cup butter, melted, for the baking form pans

Preparation - Steps

In the mixer, beat the butter with the sugar until they form a homogeneous mixture. Add the eggs one by one and then the creme fraiche. Add the raisins, walnut kernels, cinnamon, baking powder and vanilla, and stir with a spoon. Prepare the small tarts according to the instructions and bake them in a preheated oven, on the bottom rack, at 180°C for approx. 35 min.

For the small tarts:
Open the small round pieces on the kitchen worktop. Smear with butter the inside of a deep form pan for muffins. Place 20 small round pieces in 20 cups.
Spread the stuffing.

A recipe by KANAKI.

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