Preparation

1. Wash the carrots, courgettes and radishes. Grate the vegetables separately and mix them in separate bowls with 1/4 tsp salt each. Finely chop the crispbread. Melt the butter and mix with the crispbread. Moisten a board, put cling film over it and place 6 starter rings on the board.
2. Spread the crispbread crumbs in the rings, press them firmly and refrigerate. Mix the cream cheese until creamy, season with salt and pepper.
3. Simmer the Vegatin sheet in a saucepan with the milk while stirring for 2 minutes, until the Vegatin sheet has completely dissolved. Quickly stir the cream cheese into the warm milk.
4. Put the vegetables into a sieve one by one and squeeze the liquid out of them. Then put the vegetables back in the bowls and mix with 1 teaspoon breadcrumbs each. Put 1-2 tablespoons of cream on the crumbs and chill for approx. 10 minutes.
5. Spread the radishes in a thin layer on top, add 2-3 tablespoons of cream, chill for about 10 minutes. Repeat the process with the remaining vegetables, finishing with a layer of cream. Chill the tarts for about 2 hours.
6. To serve, hard-boil an egg and cut into slices. Serve the tartlet garnished with egg slices and cress.