Angelica Tartlets

These tarts are irresistible when made with home-candied angelica, as dull as ditchwater when store-bought is used.

40 minutes Prep: 10 minutes Cook: 30 minutes

469 calories per serving view nutrition facts

1 servings suggest servings

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Ingredients

2	ounces	angelica	home-candied
8	ounces	pastry, shortcrust	*
1 1/2	ounces	butter
1 1/2	tablespoons	honey
1/2	cup	curd cheese
1	large	egg yolk	mixed with 1 teaspoon milk
1	teaspoon	milk
1	large	egg whites

Directions

*Note: Shortcrust pastry made with 7-8 oz flour will be about right for this recipe.

These tarts are irresistible when made with home-candied angelica, as dull as ditchwater when store-bought is used.

Chop the angelica into small pieces, cover with warm water to rinse off some of the sugar and set aside for a few minutes.

While the angelica soaks, line 18 x 2 1/2 inch tartlet tins with the shortcrust pastry and start preparing the filling.

Dice and barely melt the butter in a small saucepan.

Away from the heat, beat in the honey, then the curd cheese, then the egg yolk mixed with the milk.

Stir in the well drained angelica.

Whisk the egg white to snowy peaks and fold it in. Spoon the mixture into the pastry-lined tartlet tins and bake at 400 F (200 C) gas mark 6 for 30 minutes until puffed up and golden.

Serve as soon as cooled from cooking.

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Nutrition Facts

Serving Size 129g

Amount per Serving

Calories 469 74% of calories from fat

	% Daily Value*
Total Fat 39.0g	60%
Saturated Fat 23.0g	116%
Trans Fat 0.0g
Cholesterol 300mg	100%
Sodium 308mg	13%
Total Carbohydrate 27.0g	9%
Dietary Fiber 0.0g	0%
Sugars 26.0g
Protein 7.0g	14%