Ingrédients
Farine200 grams- Butter, cold, cut into cubes125 grams
Sucre en poudre120 grams
Œuf1 piece- Vanilla, liquid1 teaspoon
Sel0
Poudre à lever0
Amande en poudre50 grams
Lait liquide500 ml
Sucre100 grams- Eggs2 pieces
- Vanilla, liquid1.5 teaspoon
Zeste de citron0
Maïzena60 grams
Crème liquide100 ml- Fresh Fruits as desired0
- Syrup for glazing0
Mesures
- 1
For the tart dough, mix the flour, almonds, and baking powder together, then make a well in the center, add the butter, and crumble it into the flour without kneading until you achieve a sandy texture.
5 minutesMatériel requis:
Bol de mélange🍳Food Processor - 2
Make a well to whisk the eggs with the vanilla and sugar, pour this mixture into the well, and gather the dough without kneading.
5 minutesMatériel requis:Bol de mélange🍳Whisk - 3
Place it in a plastic bag and refrigerate for half an hour, then take it out, cut it into ten equal pieces, and roll them out in mini tart pans.
30 minutes - 4
Prick the tarts with a fork to prevent puffing, cover the pans with small parchment paper, and place chickpeas for weight, then bake in a preheated oven at 375°F on the middle rack for 10 to 15 minutes.
15 minutesMatériel requis:
Plaque de cuisson - 5
When the edges turn golden, remove the paper and chickpeas, return to the oven, and continue baking for another 10 minutes (until browned).
10 minutes - 6
Remove from the oven and let cool completely on a wire rack, then remove from the pans and set aside.
5 minutes - 7
For the pastry cream, place the milk in a casserole over heat and let it come to a boil.
5 minutesMatériel requis:
Cocotte - 8
Whisk the eggs, vanilla, sugar, and zest well until the sugar dissolves, then add the cornstarch and mix it in.
5 minutesMatériel requis:🍳Whisk - 9
Take some of the milk and pour it over the egg mixture while stirring continuously.
5 minutes - 10
Pour the egg mixture into the milk while stirring over heat until it boils and thickens.
5 minutes - 11
Pour it into a bowl and let it cool, covering the surface of the pastry cream with plastic wrap.
5 minutes - 12
Once cooled, whisk it with an electric mixer while adding the cream.
5 minutesMatériel requis:🍳Whisk - 13
Take the tart shells and fill them with about 3 tablespoons of pastry cream, then top with fruits as desired, and glaze the fruit with thick syrup for shine before serving.
5 minutes
Faits nutritionnels
Farinepour 100gSucre en poudrepour 100gŒufpour 100gSelpour 100gPoudre à leverpour 100gAmande en poudrepour 100gLait liquidepour 100gSucrepour 100gZeste de citronpour 100gMaïzenapour 100gCrème liquidepour 100g* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.