Almond tartlets with blueberries

Almond tartlets with blueberries

By
From
The Beef Club
Makes
10 little almond tartlets
Prep
25 mins
Cooking time
15 mins
Photographer
Marie-Pierre Morel

Ingredients

Quantity Ingredient
8 eggs
100g icing sugar
200g finely ground almonds
200g soft butter
200g caster sugar
400g single cream
50g butter, for greasing
a little plain flour, for the work surface
250g puff pastry
600g fresh blueberries
75g dried cranberries
60g flaked almonds

You will need

Quantity Ingredient
10cm pastry cutter
20 small fluted brioche moulds

Method

  1. Make an almond cream by whisking together 4 of the eggs with the icing sugar, to whiten the mixture. Add the ground almonds, then the 200 g soft butter, and mix well.
  2. Whisk together the other 4 eggs with the caster sugar, until the mixture becomes white and frothy. Incorporate the single cream and the almond cream. Mix well.
  3. Preheat the oven to 180°C and grease the moulds with the butter.
  4. Roll the pastry out on a floured surface, and using a 10 cm pastry cutter or a glass, cut into 10 circles. Prick with a fork and line the cake moulds with the pastry. Distribute the blueberries and cranberries evenly between the tartlets. Cover with the almond cream mixture to the edge.
  5. Sprinkle with flaked almonds and bake for 15 minutes.
  6. Remove from the moulds while still hot and serve warm.
Tags:
Steak
Olivier
Bon
Beef
Club
France
French
Steakhouse
Romée
Romee
Goriainoff
Pierre-Charles
Pierre
Charles
Cros
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