Fruit tartlets are one of my favorite snacks. When I lived in Thailand I would buy them from 5 star hotels whenever I had the chance. I have seen many recipes for them but I never had the pans to make them. Recently my mother in law sent me a package in the mail and inside were TARTLET PANS!!! Yay!!!
I bought strawberries and raspberries at the store so I could make two different flavors. They are supposed to sit in the refrigerator for two hours but I couldn’t wait. I had one after ten minutes! It was really delicious. The crust is crispy, the cream is light and smooth, and the overall flavor is perfectly sweet. This is a great recipe!
1 2/3 cups (230 g) all-purpose flour
1/3 cup (75 g) superfine sugar
1/2 cup (50 g) ground almonds
3/4 cup (180 g) butter, cut into 1/4-inch pieces, chilled
2 large egg yolks, lightly beaten
1 teaspoon orange zest, finely grated
1 teaspoon rum
8 ounces (250 g) white chocolate bar, chopped fine
2 tablespoons water
1 1/2 cups (375 ml) heavy cream
3 tablespoons raspberry liquor, kirsch or Grand Marnier
1/2 cup (120 g) strawberry or raspberry preserve (jam)
1 tablespoon raspberry liquor, kirsch or Grand Marnier
2 cups (300 g) fresh strawberries, sliced or fresh raspberries
1. FOR THE PASTRY; Whisk egg yolks, orange zest and rum together in a bowl. Process flour, sugar, and almonds in food processor until combined, about 5 seconds. Scatter butter over top and pulse until mixture resembles fine crumbs, about 7 pulses. With processor running, add egg yolk mixture and process until the mixture become smooth dough.
2. Turn dough into sheet of plastic wrap large enough to fully enclose it when rolled into a log. Roll the dough into a log about 2 inches (5 cm) in diameter on the wrap. Seal and chill in the refrigerator for at least 2 hours.
3. Preheat the oven to 375 degrees. Set out eight (4-inch/10-cm) tartlet pans with removable bottoms.
4. Unwrap the log and slice 1/8-inch (3-mm) thick disks. Press the disks into the bottom and sides of the pans, overlapping to cover the pans completely. Make the edges slightly thicker than the base. Prick with a fork.
5. Bake until golden brown, about 15 to 17 minutes. Rotating pan half way through baking. Let cool on a wire rack.
6. FOR THE CREAM FILLING; Stir the chocolate, water, and 1/2 cup (125 ml) of heavy cream in a small saucepan over low heat until the chocolate has melted. Remove from heat and stir in the liqueur. Let cool completely.
7. Using stand mixer fitted with whisk, whip 1 cup remaining cream on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until soft peaks form, 1 to 3 minutes. Using rubber spatula, gently fold into chocolate mixture. Chill in the refrigerator for 20 minutes.
8. FOR STRAWBERRY GLAZE; Warm the preserves with the liqueur in a small saucepan over low heat. Brush the pastry crusts with half this mixture. Spoon the filling into the crust and top with strawberries or raspberries. Re-heat the remaining preserve and brush over the strawberries. Chill in the refrigerator for 2-4 hours, until the cream has set. Serve.
Make : 8
Recipe source : The Golden Book of Baking