Double tarts - recipe
Regional speciality Southern Moravia
Cooking time:25 min
As the name suggests, these tarts have a double-barrelled surprise in store for those with a sweet tooth. The first comes when he or she bites into the jam topping, the second when the cottage cheese filling hits the tongue. If you like to chop and change, alternative fillings could be made from poppy seeds and nuts.
Ingredients:
| 500 g medium flour 25 g yeast 1 egg 2 egg yolks 250 ml milk 100 g sugar 150 g butter lemon zest vanilla sugar salt flour |
For the first filling: 200 g farmer’s cheese 80 g sugar 1 egg yolk 50 g raisins |
For the second filling: around 500 g plum jam 50 g peeled almonds rum 1 egg yolk 1-3 tablespoons milk |
Instructions:
Pass the flour through a sieve into a bowl and make an indentation. Into this place the crumbled yeast and sugar, and then pour in part of the lukewarm milk. Leave in a warm place to rise a little. Add the eggs, egg yolks, melted butter, salt, grated lemon zest, vanilla sugar and the rest of the lukewarm milk. Mix together well and leave again in a warm place to rise.
Make the farmer’s cheese filling by mixing together the farmer’s cheese, sugar, egg yolks and raisins.
Divide the dough into 20-25 pieces, which you should stuff with the cheese filling. Then roll into balls and arrange on the baking tray.
When the dough balls have risen slightly, make an indentation in the top, into which you can spoon the second jam filling flavoured with a little rum. Place an almond on the top and paste the dough around with a mixture of egg yolk and milk.
Place the tray into a preheated oven and bake the tarts until golden brown. You can chop and change the fillings, replacing the two above with poppy seeds or nuts.
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