Tag: Tartlet

Warm chocolate and mint tartlet – Italian Cuisine

1) Chop finish the white chocolate and mix in the mint extract; courses to the boil 250 g of water, pour it over the chocolate and stir until melted. Bring to boil a dl of water with the mint leaves, filtered and paid the mint water in the white chocolate mixture. Let it cool down in the fridge for 3 hours.

2) Chop end the dark chocolate and melt it in a bain-marie with the butter. Mounted the egg yolks in a bowl with 30 g of sugar and a pinch of salt, unite the mixture of melted chocolate and butter and mix well.

3) Mounted the egg whites with a pinch of salt and the remaining sugar, mix them to the previous dough and divide it into 6 stencils. Pass the patties in a hot oven at 185 ° e cook them for 5-6 minutes. Blend the mint chocolate and pour it into 6 glasses; turn out the patties on plates and serve hot accompanied with the chocolate and mint smoothie.

Posted on 17/12/2021

Apple tartlet with almonds recipe – Italian Cuisine

Ingredients

375 g sugar
125 g butter plus a little
125 g almond flour (or blended almonds)
60 g flour 00
2 apples
2 large eggs
vanilla bean
cinnamon stick
lemon
toasted flaked almonds

Duration: 1 h 30 min

Level: Easy

Dose: 8 people

For the recipe of apple tartlets with almonds, peel the apples, cut them in half, remove the seeds and the core with a scoop. Melt 250 g of sugar in 750 g of water on the fire with the vanilla pod open like a book, a lemon zest and a piece of cinnamon stick, until you get a syrup. Dip the half apples in the syrup and cook them for 10-12 minutes. Butter 4 small cake tins (ø 10-11 cm).

Mix the almond flour with the 00 flour. Soften the butter and whip it with 125 g of sugar, then add the eggs and finally the mixed flour. Work to mix the ingredients until you get a fairly thick mixture. Distribute it in the pan and level it well with the back of the spoon.

Arrange in each half-sliced apple pie with the concave side down and bake at 180 ° C for about 20 minutes. Remove the apple tarts from the oven, let them cool then turn them out, complete them with the sliced almonds and let them cool on a wire rack. Polish each tart with apricot jam just warmed and serve.

Raspberry Tartlet Recipe – Italian Cuisine – Italian Cuisine

Ingredients for shortcrust pastry

125 g 00 flour
75 g butter
35 g sugar
a yolk

Ingredients for Frangipani cream

45 g almond flour
45 g sugar
45 g butter
10 g potato starch
half an egg

Ingredients for custard

210 g milk
60 g fresh cream
60 g sugar
two yolks
25 g rice starch
a quarter of a vanilla bean

Ingredients for Decoration

300 g raspberries
icing sugar

Duration: 4 h 45 min

Level: For experts

Dose: 6 people

For the raspberry tart recipe, mix the butter quickly, at room temperature, with the sugar. Incorporate the yolk and finally the flour, always avoiding to work the dough for too long. Wrap it in plastic wrap and keep it in the fridge for 2-3 hours. Roll it out to a thickness of 3-4 mm and cut 6 discs with the help of a cutter (ø 15 cm). Line 6 tartlet molds (ø 9 cm) with the pastry discs and bake in the oven at 160 ° C for 10-12 '; take it out of the oven and let it cool.

Whip the butter, soft, and sugar with a whisk. Add the sifted flour and starch, the egg and whip the dough until it becomes frothy and white. Transfer the cream to a pastry bag and distribute it in the pastry shells. Complete cooking in a fan oven at 180 ° C for 15 '.

Mix the sugar with the yolks, then add the rice starch and mix until a smooth mixture is obtained. In a saucepan, heat the milk and cream with the vanilla bean cut lengthwise. Let the mixture cool then, out of the fire, add the yolks. Put on the heat and stir without bringing to a boil, until the cream thickens. Turn off and let cool in a bowl covered with plastic wrap. At the end fill the tartlets with the custard.

Complete with raspberries and sprinkle with a little icing sugar.

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Ingredients

Ingredients for shortcrust pastry

Ingredients for Frangipani cream

Ingredients for custard

Ingredients for Decoration

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