Recipe Small fennel flans – Italian Cuisine

Recipe Small fennel flans

  • 250 g flour 00
  • 120 g butter
  • 60 g fresh cream
  • 40 g rice flour
  • 30 g grated parmesan
  • 15 g almond flour
  • 3 fennels
  • a yolk
  • an egg
  • lemon
  • marjoram
  • flaked almonds
  • salt
  • pepper

For the recipe of small fennel flans, mix the 00 flour with the softened butter, 70 g of water, a pinch of salt and the grated parmesan, until you get a homogeneous dough; let it rest in the refrigerator, covered, for at least 30 '. Peel 2 fennels and cut them in four. Boil them in boiling water, flavored with a slice of lemon, for 25-30 minutes. Drain and blend in the mixer.

Collect the pureed in a bowl and add the cream, almond flour and rice flour, egg, egg yolk, salt and pepper. Divide the dough into six parts and roll them out to a thickness of 3-4 mm. Line 6 tart tart molds (ø 10-12 cm) with the dough, trim it at the edges and prick the bottom with a fork.

Fill the tartlets with the fennel purée and bake at 160 ° C for 30-35 '. Take them out of the oven and let them cool. Clean and thin the remaining fennel; soak it in cold water to make it crunchy. Decorate the flans with toasted almond flakes, crunchy fennel and marjoram leaves.

This recipe has already been read 33 times!

Proudly powered by WordPress