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Crumble pastries with custard in 3 variants (recipe) Advertising | For which …

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Crumble pastries with custard in 3 variants ? (recipe)

Advertising | Which variant would you choose?
Rhubarb – pudding? Vanilla pudding?
or chocolate pudding?

If you can’t decide that the rhubarb has to go, but you still fancy chocolate, or only with pudding, it comes out ??‍♀️ ?. For the dough: (I used double the amount)
120 g low-fat curd
50 ml rapeseed oil
Marrow of a vanilla bean
70 g erythritol @ got7nutrition
160g flour
4 g baking powder
25 ml milk

Pudding:
1 pck. Custard powder
350ml milk
4 tbsp Erythrid @ got7nutrition (prepare according to package instructions and let cool)
Tip: when you cool down, put cling film over the pot, it will not get any skin)

Sprinkles:
120 g of flour
3 tbsp butter
60 g erythritol *

Preparation:
Preheat the oven to 180 ° C top / bottom heat.
Mix the moist ingredients with erythritol and the pulp of the vanilla pod in a bowl. Then mix the flour with the baking powder and knead it by hand under the quark oil mass.
If the dough is too sticky, add flour.
Roll out the dough thinly on a worktop dusted with flour and cut out circles with a small glass. Then place them on a baking paper lined sheet.
Then spread 1 tablespoon of custard on each and then sprinkle them.
For the chocolate variant, simply add a few chocolate drops and then the sprinkles.

And for the rhubarb variant, cut the rhubarb into slices and let it infuse with erythritol or sugar. Then pour the liquid and spread the rhubarb over the danish and then spread the crumbles on it.

Bake for about 20 – 25 minutes.

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