Preparation

Cut cold butter into cubes, knead with flour to form a crumble. Add egg and cream, knead again into a tight dough, wrap in plastic wrap and refrigerate for at least an hour.

Roll out the dough, line mini tart molds with a diameter of 10 cm. Place in the refrigerator for 30 minutes.

Preheat the oven to 356°F (180°C). Bake the tart shells for about 25-30 minutes until golden brown. Let it cool.

On the bottom of the cooled shells pour Lauretta filling with black currant flavor, smooth out. On top, using a pastry bag, squeeze Lauretta filling with cappuccino flavor.

You can also make one large tart from the quantities given.