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Fruit tartlets

Dessert75 minutes8 people400 calories
1/52/53/54/55/5 (2 votes)
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By Ascen Jimenez

Would you like one? You are delicious fruit tartlets you can make them to celebrate any event. Instead of buying some cakes, why don't we make them at home?

It is a dessert that is very good and that we can make to our liking. I have made them with sablé dough, pastry cream, cream and currants. But of course if we don't like gooseberries Well, we add blackberries, if we prefer the truffle we can substitute it for the cream ...

Imagine a tray with this and the creamy kiwi cakes You will be very safe!

And if you don't have any celebration in sight ... I advise you to do them just because, because you are worth it and you feel like it. Surely you will not regret it.

Fruit tartlets

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Attractive and delicious tartlets made with pasta sablé, pastry cream and cream. A dessert made to your liking and that will delight all diners.

  • Ascen Jimenez
  • Recipe type: dessert
  • Calories: 400
  • Rations: 8
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

For the sablé dough:

  • 300 g of pastry flour
  • 150g cold butter, cut into small pieces
  • 1 pinch of salt
  • 70 g icing sugar
  • Yolks 2
  • 25g cold milk
  • 1 teaspoon of chemical yeast
  • Egg to paint the dough before baking (the whites that we had left before are worth it)

For the basic pastry cream:

  • 50 g of sugar
  • 250g milk
  • 25 g cornstarch
  • 2 eggs
  • 1 teaspoon vanilla sugar

For the cream:

  • 250 g whipping cream
  • 1 not too full tablespoon of Philadelphia cheese
  • 40 g icing sugar

For decoration:

  • Currants
  • Sugar

Preparation

  1. We start by making the icing sugar that we will use later for both the sablé dough and the cream. To do this, we put sugar in the glass and crush it in progressive speed 5-10. We remove the crushed sugar from the glass and use it when the recipe indicates it.

  2. We put all the ingredients in the glass in the same order that I have put in the list. We program 20 seconds, speed 6.

  3. We put the dough in a plastic bag or cover it with plastic wrap and let it rest in the refrigerator for at least 15 minutes.

  4. We take a portion of dough (the one we think we will need to cover a mold). We stretch it with the roller. Be careful, we flour both the surface and the roller well so that it does not stick to us. We also flour the mold. When the portion of dough is stretched, we take it carefully and place it in our mold. We remove the dough that protrudes from the mold. We do this with all the molds we have.

  5. Let the molds rest, already covered, in the refrigerator for 15 minutes. After that time, we paint the surface with the beaten egg whites and pierce the entire tartlet several times with a fork so that the dough does not rise.

  6. We put them in the oven preheated to 180º for 15 minutes.

  7. After that time, we take out our tartlets and let them cool a little before unmolding them, so that they do not break. Then we will carefully unmold.

  8. We put all the ingredients in the glass and program 7 minutes, 90º, speed 4.

  9. We take out and reserve in a container covered with plastic wrap. When it is warm, we put it in the fridge.

  10. We put some ice cubes in the Thermomix glass and chop them to cool the glass. We throw them away.

  11. We put the butterfly on the blades. We add the cream and the spoonful of Philadelphia cheese. We put vspeed 3 1/2 without programming time and we are attentive to stop the machine when the cream is mounted. When it is, add the icing sugar and mix with the help of the spatula, with enveloping movements.

  12. We put the cream in a pastry bag. We put it in the fridge.

  13. When the tartlets and the pastry cream are cold, we begin with the assembly.

  14. We take a tartlet, we put pastry cream on it, helping us with a spoon. On it we put the whipped cream. We take a bunch of gooseberries and, after washing them, we pass them through sugar. We place the fruit on the cream.

  15. And to enjoy!

Equivalences with TM21

Thermomix equivalences

More information - Creamy kiwi cakes


Discover other recipes of: Desserts

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  1.   Irenearcas said
    ago 12 years

    Hi Montse, Ascen is on vacation, so I'll answer you this time. Here is a link to a good recipe for venison in tomato sauce: http://pokamyysuthermomix.blogspot.com.es/2011/04/venado-en-salsa-con-patatas.html

    You will tell us the result! Thank you for writing and following us on a daily basis, beautiful.

    Reply to irenearcas
  2.   Irenearcas said
    ago 12 years

    How nice Claudia. Ascen is coming back from vacation, so I'll answer you this time;). Thank you very much for your comment, and we are glad that you liked these tartlets. Thanks for writing to us!

    Reply to irenearcas
  3.   cristinachamorromarcote said
    ago 12 years

    I like these tartlets! Could I use salted butter?

    Reply to Cristinachamorromarcote
    1.    ascenjimenez said
      ago 12 years

      Hello Cristina.
      I have not tried to make them with salted butter but I imagine that they will be a little more "tasty". If you have salted butter, do the test, it will surely also look very good (with the pastry cream, cream and fruits it will be a good contrast).
      Kisses!

      Reply to AscenJimenez
  4.   Ana said
    ago 12 years

    Hello Irene,
    Thank you very much for the recipe, it is rich and very suitable for summer with any fruit, it is also very attractive.
    I have tried to make flaky and broken dough in the thermomix and for some reason it comes out brittle, which does not happen when I do it in a traditional way, why could this happen?

     

    Reply to Ana
    1.    ascenjimenez said
      ago 12 years

      Hi Ana,
      It may be because kneading with Thermomix is ​​more "aggressive" than when we do it by hand. The temperature of butter, milk, etc. can also influence.
      Sometimes the dough is not easily worked, but this time nothing happens because if it breaks at any given moment we can put a small "patch" that once baked will not be noticeable.
      I'm glad you liked the recipe, you'll see how delicious!
      Kisses

      Reply to AscenJimenez