Saturday, April 21, 2012

Almond Crème Tartelette (Mini Tart) Recipe

I made too many tartelettes when I did internship at Ritz Paris. It was a lot of piping and decorating mini tarts for Hemingway bars, Bar Vendôme and guest rooms.

This almond cream tartelette filling is dense and hard, which is similar to pound cake but less sugary. Enjoy these hearty small creatures during next tea time.

Almond Crème Tartelette (Mini Tart)

perfect for afternoon tea


For crust:

Ready-made frozen boxed pie crust or
My French home-made sweet pie crust recipe

For almond crème filling for four 3-inch(3cm) tartelette molds:
1/4 cup unsalted butter, softened (55g)
1/2 cup confectioners' sugar (64g)
1/3 cup ground almond, sifted (45g)
1 medium egg, beaten
A pinch of salt
1/4 tsp pure vanilla extract
Granulated sugar for deco (optional)

Almond Crème Tartelette (Mini Tart)

1. In a large mixing bowl, beat in butter and confectioners' sugar until well combined.

2. Add beaten egg little by little while mixing.

3. Add ground almond gradually while folding.

4. Add in vanilla extract and salt and whisk until creamy.

5. Line the tartelette (mini pie) molds with pie crust.

6. Fill the molds with almond cream.

7. Bake at 370F (190C) for 15 minutes or until the almond creme top is cracked and golden brown.

8. Sprinkle granulated sugar on top (optional) and let cool on wire wrack.

9. Serve with heavy cream or fruit jam of your choice.

Almond Crème Tartelette (Mini Tart)

Almond Crème Tartelette (Mini Tart)
dense almond crème filling