These mini-tartlets live up to their name, with such a delicacy, a wonderful tea party awaits you! Delicate dough, airy meringue and sweet currant jelly filling - how can you resist such a dessert?
It is necessary
- For 40 mini tartlets:
- - 250 g flour;
- - 170 g butter;
- - 2 egg yolks;
- - a pinch of salt.
- For the meringue:
- - 200 g of icing sugar;
- - 2 egg whites;
- - a pinch of salt or a little lemon juice.
- For filling:
- - currant jelly or confiture.
Instructions
Step 1
Chop the butter and flour into crumbs with a pastry knife. Make a depression in the flour, add salt and egg yolks there.
Step 2
Knead the elastic dough on a silicone mat, wrap it in cling film, put it in the refrigerator for half an hour.
Step 3
Preheat the oven to 180 degrees.
Step 4
Roll out the dough into a 5 mm thick layer. Cut circles out of the dough with a diameter slightly larger than the diameter of the molds. Distribute the dough in a mold, slightly prick with a fork, put in the refrigerator for half an hour.
Step 5
Bake the tartlets 20 minutes until golden brown.
Step 6
Whisk the whites until fluffy. Add salt or a drop of lemon juice. Whisk the whites until firm peaks, adding the powdered sugar.
Step 7
Fill the finished tartlets halfway with the jelly. Fill a pastry bag with a merengoy, decorate the tartlets. Put them in the oven for 4 minutes (temperature 210 degrees), the meringue should brown. Miracle mini tartlets are ready, bon appetit!
