Batzl Tartlet

For the Batzl tartlets, coat the ramekins with Kronenöl Spezial with a fine butter flavor. Preheat the oven to 170 °C (top and bottom heat). For the dough, warm the milk to lukewarm. Dissolve the yeast in it. Stir in egg yolks, salt, vanilla sugar and grated lemon peel. First mix in flour, then Kronenöl Spezial with fine butter flavor and knead into a smooth dough. Cover the dough with a kitchen towel and let it rise in a warm place until it has doubled in volume (about 1 hour). For the curd filling, mix curd, egg yolks, custard powder, vanilla sugar, powdered sugar and grated lemon zest and refrigerate for 20 minutes. For the custard filling, mix custard, rum and cinnamon and set aside.For the crumble, cut butter into small pieces. Crumble flour and butter, knead with granulated sugar, cinnamon, vanilla sugar and salt.Cover dough with plastic wrap and chill. Roll out dough on a lightly floured work surface until as round as possible. Line a baking pan with the dough so that it hangs over the edge a little.Using a spoon, spread the curd mixture and Powidl alternately in small portions on the bottom of the dough. Crumble the crumbles and sprinkle evenly over the Batzl tartlets, let rest for about 10 minutes and bake in the oven on the middle shelf for about 15 minutes.

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