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Angelica Tartlets

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Recipe

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

 

Yield

1 servings

Prep

10 min

Cook

30 min

Ready

40 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
2 ounces angelica
home-candied
*
8 ounces pastry, shortcrust
*
*
1 ½ ounces butter
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1 ½ tablespoons honey
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½ cup curd cheese
*
1 large egg yolks
mixed with 1 teaspoon milk
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1 teaspoon milk
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1 large egg whites
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Ingredients

Amount Measure Ingredient Features
57.8 ml/g angelica
home-candied
*
231.2 ml/g pastry, shortcrust
*
*
43.3 ml/g butter
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23 ml honey
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118 ml curd cheese
*
1 large egg yolks
mixed with 1 teaspoon milk
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5 ml milk
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1 large egg whites
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Directions

*Note: Shortcrust pastry made with 7 to 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 2½ 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℉ (200℃) gas mark 6 for 30 minutes until puffed up and golden.

Serve as soon as cooled from cooking.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 129g (4.6 oz)
Amount per Serving
Calories 46974% from fat
 % Daily Value *
Total Fat 39g 60%
Saturated Fat 23g 116%
Trans Fat 0g
Cholesterol 300mg 100%
Sodium 308mg 13%
Total Carbohydrate 9g 9%
Dietary Fiber 0g 0%
Sugars g
Protein 14g
Vitamin A 26% Vitamin C 0%
Calcium 4% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
 

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