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Scrumptious Strawberry and Almond Tartlets
vegetarian
$0.56 per serving
1 likes
Ready in 45 minutes
24
mother's day,vegetarian,lacto ovo vegetarian
fingerfood,antipasti,starter,dessert,snack,appetizer,antipasto,hor d'oeuvre
Spoonacular Score: 38% 
My notes:
Scrumptious Strawberry and Almond Tartlets is a lacto ovo vegetarian recipe with 24 servings. For 56 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 7g of protein, 13g of fat, and a total of 291 calories. It works well as an inexpensive hor d'oeuvre for Mother's Day. 1 person found this recipe to be yummy and satisfying. If you have oz. almonds about, pt. of milk, egg yolks, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. From preparation to the plate, this recipe takes around 45 minutes. Overall, this recipe earns a not so spectacular spoonacular score of 30%. Users who liked this recipe also liked Scrumptious Strawberry Shortcake, Almond Tartlets, and Almond Tartlets.
Cream Sherry, Port Wine, and Moscato d'Asti are great choices for Tartlet. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Solera Cream Sherry. It has 4.5 out of 5 stars and a bottle costs about 17 dollars.
NV Solera Cream Sherry
The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.
» Get this wine on Amazon.com
Ingredients
150 gr
5.29 oz
oz. almonds roughly
40 gr
1.41 oz
plain .7 oz. flour
600 gr
1.32 lb
plain .3 lb. flour
2 Tbsps
2 Tbsps
icing sugar
200 gr
7.06 oz
oz. icing sugar
500 ml
2.11 cups
whole pt. of milk
400 gr
14.11 oz
fresh oz. strawberries
120 gr
4.23 oz
oz. caster sugar
4 drops
4 drops
vanilla extract
150 gr
5.29 oz
oz. almonds roughly
40 gr
1.41 oz
plain .7 oz. flour
600 gr
1.32 lb
plain .3 lb. flour
2 Tbsps
2 Tbsps
icing sugar
200 gr
7.06 oz
oz. icing sugar
500 ml
2.11 cups
whole pt. of milk
400 gr
14.11 oz
fresh oz. strawberries
120 gr
4.23 oz
oz. caster sugar
4 drops
4 drops
vanilla extract
Equipment
Instructions
- For the Pastry
- Place the flour, butter, salt and icing sugar in a large bowl and rub together through your fingers until the mix becomes like breadcrumbs.
- 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.
- 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.
- To bake the pastry, pre-heat your oven to 180C / 350F.
- 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.
- 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.
- 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.
- With a fork, prick all over the base of each pastry case. Put them back into the fridge for about 15 minutes.
- 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.
- For the Crme Ptissire
- 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.
- Add the flour and whisk until everything is incorporated evenly, no lumps, and the it has thickened a little.
- 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.
- 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.
- 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.
- For the Strawberry Filling
- Place the chopped strawberries, toasted almonds and icing sugar in a bowl and mix together.
- Assembly
- 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.
- Tips and Variations
- These little tartlets are best eaten fresh. The longer you leave them, you run the risk of the pastry being softened by the filling.
- Serve with a bit of crme fraiche or mascarpone on the side for some extra indulgence.
- If you have pastry left over, you can freeze it until you wish to use.
- 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 oz. almonds roughly
200 grs oz. butter
6 larges egg yolks
4 eggs
40 grs plain .7 oz. flour
600 grs plain .3 lb. flour
2 tablespoons icing sugar
200 grs oz. icing sugar
500 milliliters whole pt. of milk
6 strawberries
400 grs fresh oz. strawberries
120 grs oz. caster 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
Nutritional Information
Quickview
290 Calories
6g Protein
12g Total Fat
38g Carbs
3% Health Score
Limit These
Calories
290k
Fat
12g
Saturated Fat
5g
Carbohydrates
38g
Sugar
16g
Cholesterol
93mg
Sodium
76mg
Get Enough Of These
Protein
6g
Selenium
14µg
Manganese
0.41mg
Vitamin B2
0.3mg
Vitamin B1
0.25mg
Folate
66µg
Vitamin C
11mg
Vitamin E
2mg
Phosphorus
118mg
Iron
1mg
Vitamin B3
1mg
Fiber
1g
Magnesium
29mg
Vitamin A
346IU
Calcium
62mg
Copper
0.12mg
Vitamin B5
0.5mg
Zinc
0.7mg
Vitamin B12
0.28µg
Potassium
153mg
Vitamin D
0.61µg
Vitamin B6
0.07mg
Vitamin K
1µg
covered percent of daily need
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