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- Home
- Inspiration & Gifts
- Recipes
- desserts
- Vermicelles tarts
Vermicelles tarts
Nutrition facts per serving:
- Energy in kcal about 296
- Fat about 17g
- Carbohydrates about 29g
- Protein about 4g
This is needed
This is needed
for 12 piece
Shortcrust pastry
- 200 g white flour
- 80 g sugar
- 0.25 tsp salt
- 1 eggs
- 100 g butter, cut into pieces, cold
- 3 tbsp hazelnuts, finely chopped
Vermicelles
- 2.5 dl full cream, whipped until stiff
- 280 g frozen chestnut puree, defrosted
- 2 tbsp kirsch
Tools
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- 12-hole muffin tin (each hole approx. 7 cm in diameter), greased
And that's how it's done
And that's how it's done
Shortcrust pastry
Mix the flour, sugar and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Add the egg, mix quickly to create a soft dough – do not knead. Divide the dough into 12 portions, transfer to the prepared tin, shape by hand into tart bases approx. 1 cm high, prick the bases firmly with a fork. Top with the nuts, cover and chill for approx. 30 mins.
To blind bake
Approx. 15 mins. in the lower half of an oven preheated to 200°C. Remove, allow to cool slightly, remove the bases from the tin and leave to cool on a rack.
Vermicelles
Spoon the whipped cream into the bases. Combine the chestnut puree with the kirsch, pass through a vermicelles press and onto the tarts.
