How to make
Beat the eggs with the sugar, add the soft butter and vanilla sugar and beat again. Add flour in stages and knead to obtain a soft, nonstick dough. For the tartelettes you're going to need specialized metal forms.
Place a small dough ball in the metal form, press it to the walls and bottom with your fingers. Repeat with all of the forms until you run out of dough.
Arrange the formed tartelettes in a tray and bake in a preheated 390°F (200 °C). After baking, leave them to cool and take the ready tartelettes out of the forms.
For the cream, beat the eggs with the sugar, add the cold milk and dissolve the flour in them to obtain a smooth mixture. Put it on low heat, boil to a medium thick cream while stirring nonstop. Shortly before removing it from the stove, add the vanilla sugar and stir.
Fill the tartelettes with the hot cream using a spoon to help you, leave it to cool.
For decoration, beat powdered sugar with soft butter, color them with confectionery dyes and shape flowers. Or use colorful bonbons.
