These tartlets are very simple but so delicious, I added pistachio paste in my almond cream, it changes everything and we have a result to die for!
- For 6 tartlets
- Preparation: 40 min
- Rest: 30 min
- Cooking: 30 min
Ingredients for the shortcrust pastry:
– 240 g of flour
– 150 g of sweet butter
– 80 g sugar
– 20 g almond powder
– 1 sachet of vanilla sugar
– 1 egg yolk
– 1 pinch of salt
Ingredients For the garnish:
– 500 g of quetsches
– 100 g caster sugar
– 12 cl of liquid cream
– 1 egg
– 1 tablespoon pistachio paste
– 60 g almond powder
For the shortbread dough: Pour the sifted flour, almond powder, sugar, vanilla sugar, salt and butter cut into small cubes in a bowl.
Work with your fingertips so as not to overheat the butter and obtain a sandy mixture. Add the egg yolk and mix everything until it forms a ball.
Wrap the dough in cling film and let rest in the fridge for 30 minutes.
Preheat the oven to 180 ° C.
Roll out the shortbread dough on a work surface. Cut 6 circles the size of the tart molds.
Garnish the buttered mussels with the dough circles, pierce the dough with a fork. Coat the dough with a sheet of parchment paper. And place dry beans to prevent the dough from swelling during cooking.
Cook them white for 10 minutes.
Divide the plums in half, discard the pits.
In a bowl, mix the egg, the cream, the sugar, the pistachio paste and the almond powder, beating with a fork.
Spread this preparation on the bottom of the tartlets, arrange the plums on it and bake for 30 min. Get the pie out of the oven, let it cool down and then enjoy.