(for the pastry)
2 eggs plus 1 yolk
8.9 oz. all purpose flour
3.5 oz. pistachio flour
4.4 oz. butter, cold
4.4 oz. sugar
(for the almond cream)
1/2 cup plus 2 1/4 t butter
5/8 cup superfine sugar
1 1/4 cups ground almonds
3 T all purpose flour
1 1/2 eggs
1 T rum
(for the custard cream)
1/2 cup whole milk
1/2 vanilla bean
1 1/2 egg yolks
2 1/2 T superfine sugar
1 1/2 T all purpose flour
(for the glaze)
2/3 cup apricot jam
1 T water
(for the topping)
2 pints raspberries
1/2 cup ground pistachios
[how to make]
(for the pastry)
*Mix all the ingredients of the pastry, and rest the pastry in the refrigerator for at least 1 hour, preferably several, or, better still, overnight.
*Lightly grease three 12-hole tartlet pans or a 7 3/4" square pan.
*Flour your work surface and roll out the pastry 1/8" thick for tartlets or 3/16" thick for a large tart.
*Use it to line your pan, then put into the refrigerator to rest for 30 minutes.
(for the almond cream)
*Beat the butter until very soft, preferably in a stand mixer.
*With the motor running, add the sugar and ground almonds and mix some more.
*Now mix in the flour, then the eggs, and finally the rum.
*Transfer to a small bowl and put in the refrigerator for 15 minutes.
(for the custard cream)
*Put the milk into a heavy based saucepan.
*Using a sharp knife, split the vanilla bean along its length, scrape the seeds into the milk, then put the halved in too.
*Put the egg yolks and sugar into a bowl and whisk until pale and creamy.
*Add the flour and mix until smooth.
*Put the pan of milk over medium heat, bring to just under a boil, then slowly pour half of it into the egg mixture, whisking well as you do so.
*Add the remainder of the milk and whisk again, then pour the mixture back into the pan.
*Bring to a boil, whisking all the time, then keep boiling and whisking continuously for 1 minute. Remove from the heat.
*Pour the mixture into a clean bowl and scoop out the vanilla pods.
*Cover the surface of the bowl with parchment paper straightaway to prevent a skin forming.
*Allow to cool, then store int eh refrigerator until you are ready to use it.
(baking)
*Preheat the oven to 350 degrees.
*Mix the almond cream and custard cream together in a bowl.
*Using a spoon or piping bag, fill the pastry crusts to the top with mixture.
*Bake the tartlets for 15-20 minutes and the large tart for 25-30 minutes, until golden brown.
*Leave to cool in the pans for 15 minutes before lifting out and cooling on a rack.
(for the glaze)
*Put the jam into a saucepan with the water and bring to just under a simmer. (Do not let the mixture boil or the jam will become gooey to spread properly.)
*Press the jam through a fine sieve to remove any pulp.
*Using a pastry brush, lightly glaze the top of the tartlets or tart.
(for the topping)
*Sprinkle the tops with the ground pistachios.
*Place a row of raspberries down the middle and lightly glaze again.
-makes 36 tartlets or 1 large tart-
Note: I found this recipe in "Pastry" by Richard Bertinet.
Labels: tart recipe, tartlet recipe
(for the crust)
150g flour
1/4 t fine sea salt
75g cocoa powder
100g icing sugar
150g unsalted butter, chilled and diced
2 medium egg yolks
2 T icy cold water
1/4 t vanilla bean paste
(for the filling)
2 medium just-ripe pears
150g dark chocolate (about 70% cocoa solids), broken up
2 medium eggs, at room temperature
150mL double cream, at room temperature
60g caster sugar
1/2 t vanilla bean paste
1 1/2 T cacao nibs, for sprinkling
icing sugar for dusting
[how to make]
(for the crust)
*Put the flour, salt, cocoa and icing, sugar into a food processor and pulse a few times until thoroughly combined.
*Add the butter until the mixture looks like fine crumbs.
*Add the egg yolks, water and vanilla bean paste and tun the machine until the mixture comes together to make a heavy, slightly sticky dough.
*Cut 2 large sheets of clingfilm and spread one on the worktop.
*Turn out the dough on to the center of the clingfilm and press down to a thick disc.
*Cover with the other sheet of clingfilm.
*Chill the dough for 20 to 30 minutes until firm but not hard.
*Place the dough, still between the 2 layers of clinfilm, on the worktop and roll out to a rectangle that is slightly larger than your tin.
*Peel off the top layer of clingfilm, then stamp out 12 rounds with the cutter.
*Peel each round off the clingfilm and gently press into a hole in the tin to line evenly.
*Chill for about 20 minutes.
*Heat the oven to 350 degrees.
*Line each pastry case with a small square of baking paper; fill with baking beans and bake blind in the heated oven for 7 minutes until the pastry is just set.
*Carefully remove the paper and beans and bake the pastry cases for a further 5 minutes.
*Leave to cool while you make the filling.
*Put the baking sheet into the oven to heat up.
(for the filling)
*Peel and halve the pears, then scoop out the cores with a melon baller or teaspoon.
*Cut across into 3mm-thick slices to fit across the very top of the pastry cases. Cover with clingfilm.
*Gently melt the chocolate, then cool until lukewarm.
*Put the eggs, cream, caster sugar and vanilla into a mixing bowl and mix with a hard wire whisk until thoroughly combined.
*Scrape the melted chocolate into the bowl and whisk for minute until the mixture is very smooth, glossy and thick.
(for the assembling)
*Spoon 1 1/2 to 2 T of the chocolate custard into each tartlet case to almost but not quite fill it.
*Gently set 3 overlapping slices of pear on top.
*Sprinkle with cacao nibs.
*Set the tin on the heated baking sheet in the oven and bake for 17 to 19 minutes until the custard is just set.
*Set the tin on a wire rack and leave the tartlets to cool completely and firm up before gently unmolding.
*Dust with icing sugar.
(Best eaten the same or the next day. Keep in an airtight tin.)
-makes 12-
Note: I used the recipe from "The Great British BAKE OFF at Home" by Linda Collister.
Labels: chocolate tartlet recipe, tartlet recipe
(for the dough)
1 1/4 cups all purpose flour
1/2 cup sugar
1/2 cup finely shredded unsweetened coconut, toasted
1/2 cup chilled unsalted butter, cut into 1/4" pieces
1 large egg, beaten
(for the coconut cream custard)
!/2 cup sugar
1/2 t kosher salt
2 T plus 1/2 t cornstarch
3 large egg yolks
1/2 cup whole milk
1 cup unsweetened coconut milk
1/2 cup finely shredded unsweetened coconut
1 1/2 t pure vanilla extract
(for the whipped cream)
1 cup heavy cream
3 T sugar 1 1/2 t vanilla extract
(garnish)
1/2 cup large flake unsweetened coconut, toasted
6 fresh raspberries
6 edible flowers (optional)
[how to make]
(for the dough)
*In the bowl of a stand mixer fitted with the paddle attachment, mix the four, sugar and coconut on low speed.
*Add the butter and mix for 1 to 2 minutes, until the flour is coarse and crumbly.
*Add the egg and mix just until the dough comes together.
*Turn the dough out onto a piece of plastic wrap.
*Form into a 1" thick block by pulling the sides of the wrap toward the center and patting.
*Wrap the dough well.
*Refrigerate until completely chilled, about 2 hours.
(Position a rack in the center of the oven and preheat to 325 degrees.)
*Remove the dough from the refrigerator and let stand at room temperature for 10 minutes to soften slightly.
*On a floured work surface, roll the dough out from the center of the square to about 1/8" thickness.
*Cut out 6 tartlet shells by inverting a tartlet pan onto the dough and cutting a circle slightly larger than its diameter with a paring knife.
*Use an offset spatula to lift each circle into a tartlet pan.
*Press the dough evenly into the bottoms and sides of the pans.
*Trim the outer edge with scissors, or simply use your fingers to pinch the dough off at at the pan's edge.
*Place the pans on a baking sheet and chill for 20 minutes in the freezer.
*Bake the tartlet shells to a deep golden brown, about 25 to 30 minutes.
*Make sure they are fully baked and not spongy.
*Cool on the baking sheet for 30 minutes.
(for the coconut cream custard)
*Use a stiff wire whisk to mi the sugar, salt, cornstarch and egg yolks in medium bowl.
*The mixture is thick, so it takes a little effort. Set aside.
*Cook the milk, coconut milk, coconut and vanilla in a medium saucepan over medium heat, stirring occasionally.
*scald the mixture by bringing it just to a boil.
*Take the pan off the heat.
*Whisking constantly, pour the hot milk mixture in a slow, steady stream into the sugar-yolk mix.
*Continue until about 3/4 of the milk has been added, then pour the whisked contents of the sugar-yolk bowl into the hot milk saucepan.
*Place the saucepan over low heat and continually whisk for 2 minutes until the custard thickens.
*Use a rubber spatula to scrape the custard into a medium bowl.
*Cover with plastic wrap, pushing the wrap directly onto the custard's surface.
*Refrigerate until cold, about 2 hours.
(for the whipped cream)
*In the bowl of a stand mixer fitted with the whisk attachment, whip the heavy cream, sugar and vanilla on low speed until the cream forms medium firm peaks.
*Cover and refrigerate until needed.
(for the assembly)
*Pull the custard from the refrigerator, and divide it among the tartlet shells.
*Using a small offset spatula or the rounded side of a teaspoon, smooth the edges of the custard and form a slight dome in the center.
*Top each tartlet with an equal volume of whipped cream and smooth it like the custard.
*Then evenly sprinkle toasted coconut flakes over the entire top.
*Garnish each with raspberry and an edible flower, if any.
*Keep chilled until ready to serve.
(Wrapped and refrigerated, these tartlets will keep for up to 2 days.)
-makes 6-
Note: I found this recipe in "Macrina Bakery".
Labels: coconut cream tartlet recipe, coconut tart recipe, tartlet recipe
13 T cold unsalted butter, slightly softened
1/3 cup confectioners' sugar
1 large egg yolk
1.5 cups all purpose flour, sifted
(for filling)
7/8 cup heavy cream
3/4 cup granulated sugar
4 cups fresh cranberries
1 cup sliced almonds
>how to make<
(for dough)
*In a stand-mixer bowl, beat the butter with the confectioners' sugar on medium speed for 2 minutes.
*Beat in the egg yolk, scraping the bowl with a rubber spatula.
*Using a wooden spoon, stir in half of the flour until combined.
*Mix in the remaining flour to form a soft dough.
*Scrape the dough onto a wrap and form into a flat disk.
*Wrap and refrigerate until firm, at least 2 hours or overnight.
*Cut the dough into 9 portions and put back the dough in the refrigerator except for one.
*Place nine 4" fluted tartlet pans with removable bottoms on the baking sheet.
*On a slightly floured surface, roll it into a 5 1/2" round.
*Using fingers, gently but firmly press the dough into the tartlet.
*Prick all over with a fork.
*Repeat with the remaining dough.
*Freeze the tartlets on the baking sheet until the dough is firm, about 15 minutes.
*Meanwhile, preheat the oven to 375 degrees.
*Bake the tartlet shells on the baking sheet for about 12 minutes, until golden.
*Remove the tartlet shells and let cool on the baking sheet. Leave the oven on.
(for filling)
*In a small saucepan bring the heavy cream to a simmer over low heat.
*In a heavy medium saucepan, cook the sugar over moderately high heat, stirring constantly with a wooden spoon, until melted, about 5 minutes.
*Swirling the pan occasionally, cook until the sugar is a rich golden brown, about 2 minutes.
*Immediately whisk the hot cream into the caramel, taking care to avoid splatters; do not let the mixture boil over.
*Cook, whisk constantly, until smooth.
*strain the caramel into a medium bowl.
*Add the cranberries and almonds and stir to coat completely.
*Mound the filling into the tartlet shells and bake for 25 to 35 minutes, or until the cranberries have burst and the edges of the pastry have browned.
*Using a metal spatula, carefully transfer the tartlets to a rack to cool slightly.
*Serve warm or at room temperature.
-serves 9-
Labels: cranberry caramel tartlet recipe, cranberry tartlet recipe, tartlet recipe
(for crust)
3/4 cup all purpose flour
4 t sugar
1/2 t salt
1/4 cup chilled unsalted butter, cut into 1/2" cubes
1 1/2 t minced crystallized ginger
1 T ice water
1 T raspberry preserves, stirred to loosen
(filling)
6 T heavy whipping cream
1 oz. high-quality white chocolate, chopped
2 large egg yolks
1/4 t vanilla extract
2 t sugar
(topping)
fresh raspberries
>how to make<
Labels: crème brulee tartlet recipe, tartlet recipe, white chocolate raspberry crème brulee tartlet recipe
Lime Curd:
1 cup sugar
3/4 cup fresh lime juice
10 large egg yolks
1/2 cup chilled unsalted butter, cut into pieces
Crusts:
1 1/4 cups shelled pistachios
2 cups macadamia nuts
1/2 cup sweetened coconut cflakes
12 cup firmly packed golden brown sugar
1/2 cup graham cracker crumbs
3 large egg whites
Blackberry Sauce:
10 oz bag frozen blackberries
Topping:
2 kiwi fruits, peeled, thinly sliced
1 p raspberries
1 p blueberries
12 large strawberries, hulled, thinly sliced
>how to make<
(for lime curd)
*In a large bowl whisk the sugar, lime juice, and egg yols together until blended.
*Set the bowl over a saucepan of simmering water--do not allow the bottom of the bowl to touch the water--and whisk constantly until the mixture thickens, about 9 minutes.
*Remove bowl from heat.
*Gradually add butter, whisking until melted and well blended.
*Press plastic wrap directly on surface of the curd.
*Refrigerate until cold, about 3 hours.
(for crust)
*Preheat the oven to 350 degrees.
*Spray tight 4" diameter tartlet pans with removablebottoms with nonstick cooking spray.
*Combine the nuts, coconut, borown sugar, and graham cracker crumbs in a food processor.
*Process until the nuts are finely chopped.
*Transfer to a large bowl.
*In another bowl beat the egg whites until soft peaks form.
*Fold whites into the nut mixture in 3 batches.
*Let mixture stand 10 minutes.
*Using plastic wrap as an aid, press about 1/3 cup nut mixture onto the bottoms and up the sides of each prepared pan.
*Place the pans on a baking sheet.
*Bake until crusts are puffed and beginning to brown, about 20 minutes.
*Cool crusts in pans 5 minutes.
*Using an oven mitt, gently remove the pan sides.
*Cool crusts completely on wire rack.
(for blackberry sauce)
*Puree the blackberries in a processor until smooth.
*Transfer to sieve over a small bowl and push the sauce through with the back of a spoon in order to catch the seeds.
*Transger blackberry sauce to a squeeze bottle.
(for serving)
*Fill each crust with some of the lime curd.
*Arrange the fruit decoratively over curd.
*Place tartlet on a plate and drizzle with blackberry sauce.
-serves 8-
Note: I found this recipe in "Friends at the Table".
Labels: blackberry sauce recipe, fruit tartlet recipe, macademia nuts crust recipe, pistachio crust resipe, tartlet recipe
(for crust)
2 1/2 cups all purpose flour
1/2 cup sugar
3/4 t salt
1 cup chilled unsalted butter, cut into 1/2" cubes
1 large egg
(for filling)
1 cup sugar
3/4 cup chilled unsalted butter, cut into 1/2" cubes
1/2 cup lemon juice
5 large eggs
2 large egg yolks
2 t finely grated lemon peel
1 cup blueberries
>how to make<
(for crust)
*Mix flour, sugar, and salt in processor.
*Add butter; using on/off turns, cut in until mixture resembles coarse meal.
*Add egg and blend until moist clumps form.
*Gather dough into ball.
*Place scant 1/3 cup dough in each 4 1/2" diameter tartlet pans with removable bottoms.
*Using fingertips, press onto bottom and up sides of pan.
*Trim edges.
*Place on baking sheet.
*Chill 15 minutes.
*Preheat oven to 375 degrees.
*Bake crusts until golden brown, piercing with toothpicks, if crust bubbles, about 15 minutes.
*Transfer to rack and cool.
(for filling)
*Combine sugar, butter, lemon juice, eggs, egg yolks, and lemon peel in heavy medium saucepan.
*Whisk over medium heat until mixture thickens, about 9 minutes (do not boil).
*Pour lemon curd into bowl.
*Place plastic wrap directly onto surface of curd.
*Chill until cool, about 2 hours.
(for assembling)
*Spoon lemon cur into crusts, dividing equally.
*Chill until curd sets, at least 1 hour and up to 6 hours.
*Remove tartlets from pans.
*Top each with some berries.
-makes 8-
Note: I found this recipe in "bon appetit Desserts".
Labels: lemon curd recipe, Lemon Tartlet recipe, tartlet recipe
 |  |
(For Tartlet Dough) x2
16 T unsalted butter, softened
1/2 cup sugar
2 large egg yolks
2 t finely grated lemon zest
1 t vanilla extract
2 1/2 cups cake flour
>how to make<
*Combine the butter and sugar in the bowl of an electric mixer.
*Place on the mixer fitted with the paddle attachment and beat on medium speed until very light, about 5 minutes.
*Beat in the egg yolks, one at a time, beating smooth after each addition.
*Beat in the lemon zest and vanilla.
*Stop the mixer and scrape down the bowl and beater with a large rubber spatula.
*Add the flour and beat on lowest speed, just until the flour is absorbed.
*Scrape the dough to a floured surface and form it into a rectangle 1/2" thick.
*Refrigerate in plastic wrap until firm, about 1 hour.
(You may leave the dough refrigerated for up to 2 days before continuing.)
*To make the tartlet shells, remove the dough from the refrigerator and place it on a floured surface.
*Cut the dough into 4 equal peices.
*Leave 1 piece of dough out and refrigerate the rest.
*Flour the dough and use a rolling pin to press it with a series of close parallel strokes to soften it.
*Roll the dough to a 76" square.
*Use a 3" plain cutter to cut rounds of the dough.
*Fit them into the pans and use your thumbs to press them well into the bottom and sides.
*Use the back of a knife to sever any excess dough at the rims of the pans.
*Repeat with the remaining pieces of dough, refrigerating the scraps as they are formed.
*Reroll some of the scraps to make the last few tartlet crusts.
*Arrange the little pans in rows on a jelly roll pan as they are lines with dough.
*Cover the whole pan with plastic wrap and refrigerate the tartlet crusts for at least 2 hour to help prevent excessive shrinkage during baking.
*When you are ready to bake the tartlet shells, set a rack in the middle level of the oven and preheat to 350 degrees.
*Remove the pan of tartlet shells from the refrigerator and use a fork to pierce the dough all over at 1/4" intervals.
(This eliminates the need to fill the crusts with beans or other weights while they are baking.)
*Bake the tartlet crusts until they are a pale golden color, about 15~18 minutes.
*Cool the crusts in the pans on a rack.
*After the crusts have completely cooled, remove them from the pans and arrange them on a clean jelly roll pan.
(For Raspberry Cream Filling)
1 cup milk
1/2 cup heavy shipping cream
1/3 cup sugar
4 large egg yolks
3 T all purpose flour
2 t vanilla extract
(For Topping)
2/3 cup seedless raspberry jam
2 t water
1 pint fresh raspberries
>how to make<
*Combine the milk, cream, and about half of the sugar in a medium heavy bottomed saucepan.
*Bring to boil over medium heat, whisking occasionally to dissolve the sugar.
*In a medium bowl, whisk the egg yolks, then whisk the remaining sugar into the yolks.
*Sift and whisk in the flour.
*When the milk mixture boils, whisk about a third of it into the yolk mixture.
*Return the remaining milk mixture to a boil and whisk the yolk mixture into it, continuing to whisk constantly until the cream thickens and returns to a full boil.
*Allow to boil, whisking constantly, for 15 seconds.
*Remove from heat and whisk in the canilla, then scrape the pastry cream into a glass bowl or stainless steel bowl.
*Press plastic wrap directly against the surface of the pastry cream, and refrigerate it until completely cold.
*For the glaze, combine the jam and water in a small saucepan and place over low heat to melt.
*Simmer for a few minutes.
*To assemble the tartlets, pipe or spoon the pastry cream into the tartlet crusts, leaving 1/4" empty at the top.
*Arrange the raspberries on the pastry cream, gently pressing them to the pastry cream to adhere.
*Brush the tops of the raspberries sparingly with the glaze.
(For Chocolate Cream Filling)
3/4 cup heavy whipping cream
1 T light corn syrup
6 oz semisweet chocolate, cut into 1/4" pieces
1/3 cup seedless raspberry preserves
(For Topping)
1 cup chocolate shaving
>how to make<
*Bring the cream and corn syrup to a boil in a small saucepan over medium heat, whisking occasionally to mix in the corn syrup.
*Remove from heat and add the chocolate.
*Wait 1 minute and whisk smooth.
*Pour the chocolate filling into a large measuring cup to make it easy to fill the crusts later on.
*Let the chocolate filling cool to lukewarm, stirring occasionally.
*Pipe or spoon about 1/2 t of the raspberry preserves into each baked crust.
*Pour in chocolate filling until level with the top of the crust.
*Let the filling cool completely and set.
*Cover the chocolate filling completely with chocolate shavings.
-dough makes 24 2 1/2" tartlet shells-
Note: I adapted the recipe from "Pies and Tarts".
Labels: Chocolate Cream Tartlets recipe, Raspberry Cream Tartlets recipe, tartlet recipe
(for custard cream)
5 extra large egg yolks (room temperature)
3/4 cup sugar
3 T cornstarch
1 1/2 cups scalded milk
1/2 t vanilla extract
1 t brandy
1 T unsalted butter
1 T heavy cream
(for tartlet)
1 1/4 cups all purpose flour
3 T sugar
1/2 t salt
6 T cold unsalted butter, diced
2 T cold shortening
1/4 cup ice water
2 pts berries
1/3 cup apricot jelly
1 t water
3 T pistachio pieces (optional)
>how to make<
(for custard cream)
*In the bowl of an electric mixer fitted with the paddle attachment, beat the egg yolks and sugar on medium high speed for 4 minutes, or until very thick.
*Reduce to low speed, and add the cornstarch.
*With the mixer still on low, slowly pour the hot milk into the egg mixture.
*Pour the mixture into a medium saucepan and cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens, 5~7 minutes.
*Cook whisking constantly with a whisk for another 2 minutes; the custard will be thick, like pudding.
*Stir in the vanilla, brandy, butter and heavy cream.
*Pour the custard through a sieve into a bowl.
*Place plastic wrap directly on the custard and refrigerate until cold.
(for tartlet)
*Combine the flour, sugar and salt in a small bowl and place in the freezer for 30 minutes.
*Put the flour mixture in the bowl of a food processor fitted with a steel blade.
*Add the butter and shortening and pulse about 10 times, or until the butter is in the size of peas.
*Add the ice water and process until the dough comes together.
*Dump on a well floured board and form into a disc.
*Wrap in plastic and chill for at least 30 minutes.
*Meanwhile, preheat the oven to 375 degrees.
*Roll out the dough and fit into tartlet pans with removable sides.
*Cut off the excess by rolling the pin across the top of each pan.
*Line the tart shells with a piece of buttered aluminum foil, butter side down, and fill them with dried beans or rice.
*Bake for 10 minutes.
*Remove the beans and foil, prick the bottom of the shells all over with a fork, and bake for another 15~20 minutes until lightly browned.
*Set aside to cool.
*Before serving, fill the tart shells with the pastry cream.
*Arrange the berries decoratively on top of the cream.
*Melt the apricot jelly with water and brush the top of the tartlets.
*Sprinkle with pistachios, if desired.
Labels: berry tartlet recipe, tartlet recipe
Cookie Crust Pastry:
3/4 cup cold unsalted butter
1 1/2 large egg yolk
1 1/2 cup all-purpose flour
1/3 t salt
3/4 t vanilla extract
1/3 t cup sugar
Cherry Clafoutis:
500g dark cherries
3 T kirschwasser
90g sugar
3 large eggs
1 vanilla bean
90g all-purpose flour
175ml plain yogurt
pinch of salt
>how to make<
(crust)
*Preheat the oven to 375 degrees.
*Put all the ingredients in a food processor and process until the dough forms a ball, about 10 seconds.
*Lightly butter or spray with vegetable oil the insides of miniature muffin pan.
*Ｄｉｖｉｄｅ ｔｈｅ ｄｏｕｇｈ ｉｎｔｏ １８ ｐｉｅｃｅｓ ａｎｄ ｐｒｅｓｓ ｅａｃｈ ｐｉｅｃｅ ｉｎｔｏ ｔｈｅ ｍｏｌｄ．
*Cut out small pieces of foil and place them on each tartlet crust and put some weight beans.
*Bake the shells for 15 minutes.
*Carefully remove the foil.
*If the crust has puffed, press it down gently with the back of a spoon.
*Bake the crust about 5 minutes longer to partially bake it.
(Cherries)
*Toss the cherries with the kirsch and 2 T of the sugar in a bowl.
*Let stand for 30 minutes.
*Drain the liquid from the cherries and beat together with the eggs, the seeds from the vanilla bean, or the vanilla extract, and the remaining sugar.
*Slowly beat in the flour.
*Add the yogurt and salt.
*Mix together well.
*Arrange a few cherries in each partially baked tartlet shell.
*Pour in the batter.
*Bake in a 400 degrees oven for 25 minutes, or until the tops are browned and the filling firm.
*Cool on racks.
Labels: cherry clafoutis, clafoutis recipe, cookie crust pastry, tartlet recipe
