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Tartellette alla crema by

IT'S A GREAT IDEA TO PREPARE THE SHELLS AHEAD AND FREEZE THEM

Ingredients

4 or 5 inches flower shape cookie cutter
pasta frolla*
medium size muffin pan
sized rolling pin ( so the edges are going to be all the same thickness )

*segui la ricetta della frolla " sabbiosa " , della "crema pasticcera" e della "clear glaze "

Instructions

SE NON HAI LE FORMINE Usa la muffin pan size regular - you don't need to line the pan, ma se decidi di farlo assicurati che i cupcake liners siano doppi ( quelli metallici) perche` e` un'impasto molto grasso e se non sono doppi escono fuori veramente troppo unti.

A 3.5 to 4inches fluted cookie cutter is cool

Make the tarts high enough to hold both fruits and cream, ideally just a tad bit lower than the top The dough will rise once in the oven, make sure you punch it a lot and flat the edges with a fork.

The general idea is to get perfectly shaped cases. 6 minutes, no longer than 7 min at 350˙

IMPORTANTE : SPENNELLA LA GLASSA TRASPARENTE SULLA FRUTTA PRIMA DI ADAGIARLA SULLA CREMA. QUESTO METODO DA` ALLA FRUTTA UN BELL'ASPETTO SENZA ROVINARE LA CREMA ED IMPORRE TROPPO ZUCCHERO

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