Pregnant Pretzel

Sweet and salty tarts? Sounds like pregnancy suits, but it is not. TV host Ruth Moschner simply has an unusual, good taste. We got her baking recipe!

She always has a charming saying on the lips, a lot of humor and a taste for sweet things: TV-Ulknudel Ruth Moschner once again unites her talents and shares her favorite recipes. The title of her new book ” Baking for Showers” sounds like a provocation, but his humorous hint with the fence pile is quite just: the pictures of the partly failed recipes awaken the desire to finally bake themselves – and to course feast. The flavors of her readers, Ruth Moschner asks gladly times out. Or would you have thought you could bake small tarts from small salt-brewed snacks? If you like to try it here, you will find the” Pregnant pretzel” recipe from babyinger:

Ingredients
(12 tarts or a small cake)

Dough
120 g butter
200 g salt spread

Filling
approx. 200 g (1/2 can) sugared condensed milk
80 g butter
3 tbsp powdered sugar

Decoration
100-150 g of couverture (depending on taste dark or whole milk)

Preparation
Cooling time: at least 15 minutes
1. Melt the butter in a pot. 12 Salt spreads. 12 Place the salt slices aside and crumble the rest in the blender or mortar. Then pour the liquid butter over the pretzel crumbs and knead everything to a dough.
2. Muffin or Soufflé molds (diameter 5-8 cm) or – if it is to be a cake – a small jumping mold (diameter 18 cm) with fresh-keeping foil. Tip:Forms with ribbed edges require a little more fingertip sensation when removing the finished tarts – it is easier if you use molds with a smooth edge. Divide the dough into 12 portions, place in the prepared molds and press evenly. Leave a small, approximately 1 cm high edge. Cool the molds for 5 to 10 minutes.
3. For the toffee filling, heat the condensed milk together with the butter and the icing sugar with constant stirring. Allow to boil until the color changes slowly and the cream becomes thicker – that takes 5 to 10 minutes. Finally, remove the pot from the heat, allow the cream to cool slightly and spread over the pasta. Cool the whole thing.
4thFinally, chop the couverture with a large knife into pieces, melt over a water bath and allow to cool slightly. Then cover the cooled chickens with it and decorate with a pretzel.
5. Keep the tarts in the fridge until they are eaten.

Tip: If you like it even more chocolate, take for the soils instead of butter simply nut-nougat cream. This is also heated and then mixed with the pretzel crumbs.

About The Author
“The popular TV presenter Ruth Moschner does not have to specify in order to reach the people well. She confesses confidently to her ‘5,000 problem zones’ and to her weakness with sweet temptations,” writes star chef Johann Lafer in the foreword and enthusiastic about Moschner’s baking recipes. To reinterpret classic recipes with simple ingredients is just right. When Ruth Moschner (born 1976) does not care about the sweet world of baked goods, she is active in the social field and as a biobotist. She also moderates the MDR Talkshow “Riverboat”.

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