Vermicelles tarts

Vermicelles tarts

Total: 1 hr 25 Min. | Active: 40 Min.
vegetarian
Nutritional value / piece: 296 kcal
, Fat: 17 g
, Carbohydrate: 29 g
, Protein: 4 g

Ingredients

12 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Shortcrust pastry

200 g white flour
80 g sugar
¼ tsp salt
100 g butter, cut into pieces, cold
1 egg
3 tbsp hazelnuts, finely chopped

Vermicelles

2 ½ dl full cream, whipped until stiff
280 g frozen chestnut puree, defrosted
2 tbsp kirsch
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Utensils

12-hole muffin tin (each hole approx. 7 cm in diameter), greased

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.

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