This recipe is best with
Recipe Ingredient
- Tartlets Shell
- 70g Anchor Unsalted Butter
- 40g Sugar
- 20g Ground Hazelnuts
- 1nos Lightly Beaten Eggs
- 3ml Vanilla Extract
- 130g Flour
- Pastry Cream:
- 165ml Anchor UHT Milk
- 3ml Vanilla Extract
- 30g Egg Yolk
- 15g Corn Starch
- 10g Anchor Unsalted Butter
- Topping:
- 3nos Mandarin Oranges
- 1nos Mint Leaves
- 1nos Strawberries
Instructions
- Preheat oven to 175ºC.
- Dice the cold butter and use your hands to incorporate the sugar, ground hazelnuts and flour.
- When the mixture resembles a sandy texture, add in eggs and vanilla extract, then bring it into a dough.
- Rest in the fridge for one hour.
- Roll the dough flat, lift it and place it in a mini tartlet mould. Trim the edges, and press into the mold firmly.
- Bake them for about 15 minutes until golden.
- Heat up the milk until simmer.
- In another bowl whisk together egg yolk, vanilla extract, cornstarch and add in the simmered milk.
- Transfer back to the saucepan and whisk on medium heat until thickens.
- Refrigerate for one hour.
- Whisk to loosen it up and transfer to a piping bag.
- Pipe the pastry cream into the tart shell.
- Arrange the toppings neatly and it is ready to serve.
Tartlets Shell:
Pastry Cream:
Assemble:
