CookEat Recipe
Pâtissière Tartlets
Golden pastry tartlets filled with vanilla pastry cream and finely chopped browned almonds, lightly dusted with sugar and served warm.
Method
Steps
Step 1
Have enough finished cold vanilla pastry cream ready to fill six tartlet cases once all the almonds have been added. Reserve any extra plain cream before mixing in the almonds, so that all the selected almond cream will go into the six cases. Keep the plain cream refrigerated at 4°C or colder while preparing the almonds.
Step 2
Scald the two ounces of sweet almond kernels in boiling water for two minutes. Drain, peel and finely chop them.
Step 3
Spread the chopped almonds in a thin layer on a shallow metal baking tray. Put it in a cold conventional oven and set the oven to 350°F. Toast, tossing and checking frequently, until the almonds have a nice golden-brown colour without burning. Stir all the browned almonds into the selected finished pastry cream, cover and refrigerate until the cases are ready.
Step 4
Heat the conventional oven to 200°C. Lightly butter six tartlet moulds. On a lightly floured work surface, roll out the half pound of finished raw folded butter pie paste to one-sixth of an inch thick. Cut six pieces slightly larger than the mould tops and line the moulds.
Step 5
Line the inside of each case with buttered baking paper suitable for 200°C and fill with dried beans as baking weights. Bake for about twenty minutes, until the pastry is firm. Remove all the beans and paper, keeping them out of the finished food. Return the empty cases to the oven as needed until the bases and sides are dry, golden and fully cooked.
Step 6
Fill the cases with all the selected almond pastry cream and smooth the surfaces neatly. Sprinkle a little icing sugar over the tops.
Step 7
Reduce the oven setting to 180°C. Bake the filled tartlets for about eight minutes as a guide, until the filling is hot through and the centre of each tartlet reaches at least 74°C. Continue only as needed to reach that temperature while keeping the pastry golden.
Step 8
Remove from the oven, carefully lift the tartlets from their moulds, arrange them on a serving dish lined with a folded napkin, and serve.
Cooked it? Rate it.
Cooked 0 times