Filled Shortcrust Pastry Cups

Quickly knead powdered sugar with margarine, egg whites, flour, pinch of salt and vanilla sugar and let rest in the refrigerator for about 1 hour. Roll out to the thickness of the back of a knife and cut out slices of approx. 4-5 cm Ø. Leave to rest in a cool place. Place the dough slices on floured stubble with a diameter of approx. 5.5-6.5 cm, place on a baking tray and bake in a preheated oven at 220-230 °C for approx. 8-10 minutes. Allow to cool. Spread with a little liquid couverture or chocolate, flatten or allow to set and fill with the prepared vanilla cream. Garnish with fruit. For the vanilla cream, mix pudding powder with a little cold milk and yolks until smooth. Boil remaining milk with sugar and vanilla pod. Stir in pudding mixture and boil for 2-3 minutes, stirring constantly. Remove the pod. Add alcohol to taste and let cool. Mix with melted chocolate and melted butter, refrigerate overnight and whip briefly with mixer until fluffy, if needed.

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