Espressionist, now is the time Tarts

Small Espressionist – The dough

240 ml of cold espresso

90 g (vegetable) butter

3 organic eggs

20 g creme fraiche (vegan: thick soy cream)

75 ml vegetable oil marks a vanilla pod

300 g spelled flour (type 1050 or 630)

2 tsp cream of tartar pinch of salt

Small Espressionist Filling

115 g (vegetable) butter

85 g very best white chocolate (ie a pure tastes great the already delicious)

300 let g icing sugar

2 tablespoons creme fraiche (or thick soy cream)

Source: relleomein.de

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