Tartlets with cream.

Tartlets with cream.

Tartlets with cream.

Nut-sand tarts with an unusual passion fruit cream to share with you the amazing tropical taste. Tartlets with cream. If desired, several seed fruits can be mixed into the finished cream or decorate them tartlets on top.

Tartlets with cream.

We will need these ingredients:
For the dough:

150 g flour + for rolling;
75 g butter (cut into pieces);
50 g ground hazelnuts or almonds;

25 g of finely crystalline sugar;
1 egg (grind);
1 hour. L. lemon juice.

For the cream: (a Kurd)

(About 400 g)
125 ml passion fruit flesh seedless (about 8 fruits);
125 g butter (cut into small cubes);
4 eggs (whisk);
175 g of finely crystalline sugar;
1 tbsp. l. lemon juice.

For decoration:

small sprigs of red currants;
Bone passion fruit, washed from the pulp residues (optional);


Silicone cookie cutters with serrated edge diameter of 7.5 cm;
Form for 9 tartlets;

Cooking method:

How to cook the dough and bake the tarts:

1. Put the flour in a food processor, oil, nuts. Mix a few seconds, add the sugar, eggs and lemon juice. Without turning off the engine, stir, until the mixture will come together. Knead lightly, wrap with cling film and place in refrigerator for 30 minutes. If the combine is not in the sifted flour, add the butter and rub with your fingers. Laced nuts, sugar, egg, lemon juice and knead the dough.

2. Roll out the dough into a thin layer and cut molds (grooved side) 12 circles.

3. Put the dough circles in the recesses on the form, push gently and evenly on bottom and sides. Pinned the dough with a fork and place in the freezer for 30 minutes.

4. Preheat the oven to 180 ° C. Bake tartlets bases for 10-15 minutes until golden brown. Leave in a form for 5 minutes, then gently shift on grill until cool.

Tartlets with cream.

Preparation and assembly of cream tartlets:

5. Pour into a bowl the average volume of passion fruit pulp, put the butter, eggs, sugar and lemon juice. Put in a water bath so that the bottom of the bowl does not touch the water.

6. Cook, stirring constantly, until the cream becomes thick and glossy (it takes 15-20 minutes and the job can not be done in a hurry). Rub the cream through a sieve into a bowl, cool. The cooled cream in the refrigerator before use.

7. Before serving, fill a teaspoon bases for tartlets ready cream. The remaining cream can be stored in the refrigerator and bake later still tartlets or submit to the bread or buns.

8. Arrange the tartlets on a platter and garnish with sprigs of each small red currant and passion fruit seeds, washed under water.

Tartlets with cream.

About the dish:

For 12 pieces:
Preparation time: 45 minutes.
Cooling time: 30 minutes.
Freezing time: 30 minutes.
Cooking time: 25-35 minutes.
cooling time: 1 hour.
The temperature of the oven: 180 ° C.

Passion fruit How to prepare:
The easiest way to separate the pulp from the passion fruit seeds - cut the fruit in half, take a spoon and put the pulp with seeds in a saucepan. Put on low heat, let boil. Rub the pulp through a coarse sieve to remove the seeds. Spoon seed thoroughly rinse under running water and mix with cream ready.

Since this kind of creams (Kurds) on the basis of butter, eggs and fruits do not contain starch or flour to stabilize, it is extremely important to continuously stir the mixture until it cooks and thickens. We recommend doing this in the heat-resistant container in a water bath to the cream is heated too quickly, which is why it can curl. The cream is ready when it thickens so that will keep shape, and light cream will turn into a bright and brilliant.

Tartlets with cream.

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