Cheese curd-plum tartlets with hot fudge

Baked puff pastry bags filled with curd and plum, topped with hot puddings.

Ingredients:

1 pc puff pastry bag 1/2 kg plums 200 g of plum jam 100 g oil 30 g slivered almonds for sprinkling 1 pc of egg yolk 1 dcl red wine Juice of 1 lemon For the flavoured curd: 70 g of sugar 30 g raisins 2 pcs egg yolks 1 pk of soft curd a pinch of vanilla sugar

Procedure:

1. Roll out the puff pastry into a sheet about 1 mm thick and cut into 6 x 6 cm squares
2. Mix the soft cottage cheese with the sugar, egg yolks, raisins and a pinch of vanilla sugar
3. Cut the washed plums in half and hollow out
4. Brush the edges of the dough with egg yolk beaten with oil, put a spoonful of flavoured curd in the centre, half a plum, fold the dough over and form bags, join the edges tightly and place on a baking tray lined with baking paper
5. Place in a preheated oven at 180 °C and bake for about 10 minutes, then remove from the oven, brush with beaten egg and oil, sprinkle lightly with almonds and bake for about 5 minutes more
6. Pour the red wine into the saucepan, bring to the boil, add the plum jam, boil briefly, then add the lemon juice, remove from the heat and stir in the remaining plums cut into pieces
7.