Tag: tarts

Puff pastry tarts – Italian Cuisine

»Puff pastry tarts

Prepare the béchamel (go here for the recipe)

Put the potatoes in a saucepan with cold water, bring to a boil and cook for 40 minutes. Then drain, peel the potatoes and pass them in the potato masher to obtain a puree that you will collect in a bowl.

Now add the speck cut into small pieces, the béchamel, the Parmesan, the yolk and the salt and mix everything together.

Roll out the puff pastry on a flat surface, cut out circles and line the buttered tart molds with them. Prick the base of the tartlets with the prongs of a fork.

Pour the potato mixture onto the pastry. With a small wheel we extract strips from the dough puff pastry and put them on our tartlets. Brush the surface of the threshold with a beaten egg and bake in a preheated oven at 200 ° for 15/20 minutes.

Leave to cool and then serve.

Recipe Lemon curd and meringue tarts – Italian Cuisine

Recipe Lemon curd and meringue tarts

  • 250 g flour
  • 150 g butter
  • 100 g icing sugar
  • 3 egg yolks
  • vanilla
  • lemon
  • Orange
  • salt
  • 110 g caster sugar
  • 2 small eggs
  • 50 g butter
  • 2 lemons
  • 125 g granulated sugar
  • 60 g egg white

For the recipe of lemon curd and meringue tarts, mix the softened butter with the flour, the seeds of half a vanilla bean, the grated rind of half a lemon and half an orange and a pinch of salt.
Add the icing sugar and egg yolks to the still raw mixture and knead until a homogeneous paste is obtained. Shape it into a not too high tile, wrap it in plastic wrap and let it rest in the fridge for an hour.
Lemon Curd Melt the butter in a saucepan, add the juice of 2 lemons and the sugar; when it is melted, add the eggs and cook stirring with a whisk until the lemon curd thickens: 2-3 minutes will suffice.
Meringue Partially whip the egg white with 25 g of sugar in a container, with a whisk, preferably electric. Heat 30 g of water with 100 g of sugar in a saucepan; when the syrup has reached 121 ° C, pour it flush on the album, continuing to whip it until it has cooled.
Roll out the pastry with a rolling pin to a thickness of 2 mm and with it lined 8 molds (diam 8 cm, height 2 cm).
Prick the pastry and bake at 175 ° C for about 20 minutes. Remove from the oven and let cool.
Fill the tartlets with lemon curd, smoothing it well with a spatula.
Collect the meringue in a pastry bag, spread in small tufts on the tartlets and flame them to taste with the caramel torch.

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