For the pumpkin seed tarts prepare a shortcrust pastry from the ingredients for the dough, let rest. Then roll out knife back thick, cut out round cookies and bake at 170 ° C hot air for about 12 minutes.
Allow the cookies to cool, then assemble two at a time with strained currant jam and cover with chocolate glaze.
Sprinkle the chopped pumpkin seeds on the still soft glaze.
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