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Scrumptious Strawberry and Almond Tartlets

 
One serving costs about $0.56

$0.56 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

24 mother's day,vegetarian,lacto ovo vegetarian antipasti,starter,snack,appetizer,antipasto,hor d'oeuvre
spoonacular Score:29%

Spoonacular Score: 29%

 

Need a vegetarian hor d'oeuvre? Scrumptious Strawberry and Almond Tartlets could be a super recipe to try. For 57 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. This recipe makes 24 servings with 292 calories, 7g of protein, and 13g of fat each. 1 person has made this recipe and would make it again. It can be enjoyed any time, but it is especially good for Mother's Day. Head to the store and pick up oz. strawberries, an of salt, 7 oz. flour, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 31%. This score is rather bad. Try Scrumptious Strawberry Shortcake, Almond Tartlets, and Almond Tartlets for similar recipes.

Ingredients

Servings:
5.29 oz
5.29 oz almonds
almonds
7.06 oz
7.06 oz butter
butter
6 large
6 large egg yolks
egg yolks
4
4  eggs
eggs
1.41 oz
1.41 oz plain flour
plain flour
1.32 lb
1.32 lb plain flour
plain flour
2 Tbsps
2 Tbsps icing sugar
icing sugar
7.06 oz
7.06 oz icing sugar
icing sugar
2.11 cups
2.11 cups whole milk
whole milk
1 pinch
1 pinch salt
salt
6
6  strawberries
strawberries
14.11 oz
14.11 oz fresh strawberries
fresh strawberries
4.23 oz
4.23 oz sugar
sugar
4 drops
4 drops vanilla extract
vanilla extract
5.29 oz almonds
5.29 oz
almonds
7.06 oz butter
7.06 oz
butter
6 large egg yolks
6 large
egg yolks
4  eggs
4
eggs
1.41 oz plain flour
1.41 oz
plain flour
1.32 lb plain flour
1.32 lb
plain flour
2 Tbsps icing sugar
2 Tbsps
icing sugar
7.06 oz icing sugar
7.06 oz
icing sugar
2.11 cups whole milk
2.11 cups
whole milk
1 pinch salt
1 pinch
salt
6  strawberries
6
strawberries
14.11 oz fresh strawberries
14.11 oz
fresh strawberries
4.23 oz sugar
4.23 oz
sugar
4 drops vanilla extract
4 drops
vanilla extract
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Equipment

wooden spoon
wooden spoon
oven
oven
knife
knife
whisk
whisk
bowl
bowl
frying pan
frying pan
wooden spoon
wooden spoon
oven
oven
knife
knife
whisk
whisk
bowl
bowl
frying pan
frying pan
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Instructions

  1. For the Pastry
  2. Place the flour, butter, salt and icing sugar in a large bowl and rub together through your fingers until the mix becomes like breadcrumbs.
  3. Add the eggs and bring together. I do this at first with a wooden spoon and then move on to using my hands. Work it until it becomes a ball, then remove from your bowl and knead it, just two or three times on a cool surface. By this I mean just 2 or 3 kneading movements, thats all. This dough is quite sticky and can be a little difficult. If it is just too sticky to get into a ball, add a small amount of flour, but only a tablespoon or maximum two, you dont want to dilute the sweetness too much. Also, the addition of more flour gives a tougher dough if you over do it.
  4. Wrap your ball of sweet dough in cling film and chill in the fridge for at least an hour, more is better. Leave it overnight if possible.
  5. To bake the pastry, pre-heat your oven to 180C / 350F.
  6. Grease each of your baking cases. The easiest way to do this is to take a piece of greaseproof paper and rub it on your stick or pat of butter, then rub it in each case, being careful to cover all the surface area with which the pastry will come into contact. Alternatively, if you have the paper in which your butter was packaged, use this to rub around the baking area.
  7. On a floured surface, roll out your pastry until it is about 2mm / 0.08in to 3mm / 0.10 in. thick. Using your cutter, cut out the circles. You can bring the pastry scraps together in a ball and keep rolling and cutting as much as you need.
  8. Press the pastry discs carefully but firmly into their metal cases, but with enough firmness that they sit evenly. Make sure that the pastry comes up and slightly over the top of each tartlet case. Try not to press too much as this will make the pastry too thin.
  9. With a fork, prick all over the base of each pastry case. Put them back into the fridge for about 15 minutes.
  10. Then bake for about 10 to 15 minutes or until they are a very light brown colour and the pastry is no longer soft. Remove from the oven, cool and then remove from the tartlet cases.
  11. For the Crme Ptissire
  12. To start the crme ptissire take an electric whisk and beat the egg yolks in a bowl with about a third of the sugar until the mix becomes pale yellow.
  13. Add the flour and whisk until everything is incorporated evenly, no lumps, and the it has thickened a little.
  14. Heat the milk in a pan (not a non-stick pan) with the rest of the sugar and the vanilla. Just as it comes to the boil, remove your pan from the heat and pour about two thirds of the hot milk into your bowl containing the egg and sugar mix. Stir quickly with a metal hand whisk for a minute then add the rest of the milk and continue stirring quite firmly until everything is smooth and evenly incorporated.
  15. Put the pan back on a medium heat and pour your crme ptissire into the pan. Stir continuously with your metal whisk. As it thickens you may have to stir quite vigorously. Let it bubble gently for 2 minutes and then remove from the heat.
  16. Sprinkle over a very thin layer of icing sugar and allow your crme ptissire to cool. The layer of icing sugar prevents the formation of a skin.
  17. For the Strawberry Filling
  18. Place the chopped strawberries, toasted almonds and icing sugar in a bowl and mix together.
  19. Assembly
  20. Once the pastry cases and the crme patissiere has cooled, take the case, put about a table spoon of the crme patisiere in the bottom and spread out evenly. You can do this by putting the crme patissiere in a piping bag, but I just spread it with a knife. Then spoon over some of the strawberry filling and top with a quartered strawberry. You can also give the tartlets a dusting of icing sugar if you wish.
  21. Tips and Variations
  22. These little tartlets are best eaten fresh. The longer you leave them, you run the risk of the pastry being softened by the filling.
  23. Serve with a bit of crme fraiche or mascarpone on the side for some extra indulgence.
  24. If you have pastry left over, you can freeze it until you wish to use.
  25. There are quite a lot of parts to this recipe. I find the best way to organize myself is to make the pastry the day before, then just leave it in the fridge overnight. I then start by rolling it and placing it in the tartlet cases, then it goes back into the fridge. Whilst the pastry is chilling, I get the oven on. When the tartlets are baking, I make the crme patissiere. While the pastry and crme patissiere are cooling I make the strawberry and almond filling and the decorations.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.56
Ingredient
150 grs almonds
200 grs butter
6 larges egg yolks
4 eggs
40 grs plain flour
600 grs plain flour
2 tablespoons icing sugar
200 grs icing sugar
500 milliliters whole milk
6 strawberries
400 grs fresh strawberries
120 grs sugar
4 drops vanilla extract
Price
$2.68
$1.71
$1.36
$0.96
$0.05
$0.80
$0.05
$0.64
$0.70
$0.64
$3.57
$0.17
$0.03
$13.37
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Nutritional Information

Quickview
290k Calories
6g Protein
12g Total Fat
38g Carbs
3% Health Score
Limit These
Calories
290k
15%

Fat
12g
19%

  Saturated Fat
5g
35%

Carbohydrates
38g
13%

  Sugar
16g
18%

Cholesterol
93mg
31%

Sodium
83mg
4%

Get Enough Of These
Protein
6g
13%

Selenium
14µg
21%

Manganese
0.41mg
20%

Vitamin B2
0.3mg
17%

Folate
67µg
17%

Vitamin B1
0.25mg
17%

Vitamin E
2mg
14%

Vitamin C
11mg
14%

Phosphorus
114mg
11%

Iron
1mg
10%

Vitamin B3
1mg
9%

Fiber
1g
8%

Magnesium
28mg
7%

Vitamin A
345IU
7%

Copper
0.12mg
6%

Calcium
58mg
6%

Vitamin D
0.77µg
5%

Vitamin B5
0.5mg
5%

Zinc
0.69mg
5%

Vitamin B12
0.26µg
4%

Potassium
147mg
4%

Vitamin B6
0.07mg
3%

Vitamin K
1µg
1%

covered percent of daily need

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