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Delicious German Bee Sting Tartlets

These delightful tartlets capture the essence of traditional German bee sting cake in easy-to-manage bites, featuring crispy pastry, creamy filling, and a honey-almond topping.
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Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 12 tartlets
Course: Dessert, Snack
Cuisine: German
Calories: 220
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 cup flour All-purpose flour
  • 1/2 cup unsalted butter (softened) Bring to room temperature
  • 1/4 cup powdered sugar
  • a pinch salt
  • 1 large egg yolk
For the filling
  • 1 cup milk Whole milk is preferred
  • 1/4 cup sugar
  • 1 tablespoon vanilla extract
  • 2 large egg yolks
  • 2 tablespoons cornstarch
For the topping
  • 1/2 cup honey Use high-quality honey
  • 1 tablespoon butter
  • 1/2 cup sliced almonds Can substitute with other nuts

Method
 

Preparation of the crust
  1. Preheat your oven to 375°F (190°C).
  2. In a mixing bowl, combine flour, softened butter, and powdered sugar until crumbly.
  3. Add a pinch of salt and an egg yolk, knead the dough gently until combined.
  4. Wrap the dough in plastic wrap and chill in the fridge for about 30 minutes.
  5. Roll out the dough on a floured surface to about 1/8 inch thick, and cut out circles to fit your tartlet pans.
  6. Press the dough into the pans and prick the bottoms with a fork.
  7. Refrigerate the pans for another 10 minutes.
Baking the crust
  1. Bake the tartlet shells for 15-20 minutes or until golden brown.
  2. Let the shells cool completely on a wire rack.
Making the filling
  1. In a saucepan, combine milk, sugar, and vanilla extract, heating until steaming.
  2. In another bowl, whisk together egg yolks and cornstarch.
  3. Gradually pour the hot milk mixture into the yolks while whisking.
  4. Return this mixture to the saucepan and cook on medium heat, stirring until thickened.
  5. Remove from heat and let cool.
Filling and topping the tartlets
  1. Once cooled, fill each tartlet shell with the pastry cream.
  2. In a small saucepan, combine honey and butter, heating until melted.
  3. Stir in sliced almonds and coat them for a minute.
  4. Spoon the honey-almond mixture over the filled tartlets.
  5. Return the tartlets to the oven at 350°F (175°C) and bake for an additional 10 minutes.
Serving
  1. Allow tartlets to cool completely before carefully removing them from the pans.
  2. Serve chilled or at room temperature.

Notes

Store leftover tartlets in an airtight container in the fridge for up to three days. To enhance flavors, use room temperature butter and high-quality honey.