Flower Tartlets von Food with Style, fertig angerichtet
Pastry

Cvjetne tartlete

Savršene za Majčin dan: ove tartelete male su nježne poslastice u obliku cvijeta. Uživajte!

Podijeli
Porcije
4 tartice
Pečenje 15 minuta

Sastojci

  • Za prhko tijesto
  • Za nadjev
  • Za kremu od vanilije
  • Za ukrašavanje

Priprema

  1. 1
    Pomiješajte brašno, šećer i sol. Dodajte hladni maslac i vrhovima prstiju ili mikserom utrljajte u mrvice. Dodajte žumanjak i vodu pa brzo zamijesite tijesto. Umotajte u prozirnu foliju i stavite u hladnjak na 30 minuta.
  2. 2
    Zagrijte pećnicu na 180 °C / 350 °F (grijanje gore/dolje). Namastite kalupe. Razvaljajte tijesto i izrežite krugove za dno. Za rubove izrežite trake, izmjerite ih i položite u kalupe te ih prstima lagano pritisnite (ne prejako). Dno izbockajte vilicom, obložite papirom za pečenje i napunite kuglicama za pečenje. Pecite naslijepo 15 minuta. Uklonite kuglice i pecite još 15 minuta dok ne porumene. Ostavite da se potpuno ohlade i pažljivo izvadite iz kalupa.
  3. 3
    Zagrijte mlijeko s ekstraktom vanilije. U zdjeli pjenasto umutite žumanjke, šećer i gustin. Uz stalno miješanje polako ulijte vruće mlijeko, zatim sve vratite u lonac i kuhajte uz neprestano mućkanje dok se ne zgusne. Prebacite u zdjelu, površinu prekrijte prozirnom folijom i ostavite da se potpuno ohladi. Kad se ohladi, dodajte 30 ml tekućeg vrhnja i mikserom umutite dok krema ne postane glatka i kremasta.
  4. 4
    Po ohlađenim korpicama razmažite džem. Na vrh žlicom stavite kremu od vanilije i poravnajte je. Iz svakog ruba latice povucite crte prema sredini tako da nastane uzorak cvijeta.
  5. 5
    Ukrasite borovnicama, malinama i listićima lješnjaka. Neposredno prije posluživanja pospite šećerom u prahu.

Video

Flower Tartlets Questions

Keep the butter cold and knead the dough only briefly - overworking develops gluten, which makes the pastry pull back as it bakes. The chilling step after wrapping the dough in cling film matters most, so don't skip it and chill the lined molds again if the dough softened while you cut and fitted the side strips. Press the strips snugly against the base seam so the sides can't slide down.

Any jam works here - the recipe explicitly leaves it open, so apricot, raspberry or red currant all fit, and a tarter jam balances the sweet pastry cream nicely. For the pastry cream you can replace the 20 g cornstarch with the same amount of custard powder, and the 250 ml milk can be whole or low-fat, though whole milk sets richer. Stick with all-purpose flour for the crust; swapping in whole grain flours changes how much water the dough needs.

The dough and the pastry cream are both make-ahead friendly: wrap the dough and refrigerate it, and cover the finished cream directly on its surface with cling film so no skin forms. Baked, cooled tart shells keep well at room temperature in an airtight tin. Assemble only shortly before serving, because the jam and cream soften the crust over time - and dust with powdered sugar at the very last moment, as the recipe notes.

Once filled with pastry cream and fresh berries they belong in the fridge, loosely covered so the blueberries and raspberries don't get crushed. Eat them within a day or two - the egg-yolk cream is perishable and the shortcrust keeps drawing moisture from the jam and fruit. They aren't suited to freezing after assembly, but unfilled baked shells freeze fine.

The two classics are scrambled yolks and a runny cream. Pour the hot milk into the yolk-sugar-cornstarch mixture slowly while whisking, exactly as the recipe says, so the yolks temper instead of setting; then bring it back to the pot and let it actually bubble and thicken, since cornstarch only reaches full thickening power at the boil. Whisk constantly at that stage to avoid scorching on the bottom, and let the cream cool completely before you spoon it over the jam - warm cream will soak straight into the base.

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