Ingredients

• 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.