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 piece

Hint:

The original recipe with guaranteed success is for 12 piece. Altering the number of portions may result in alternate results. Please note that the existing quantities are not automatically adjusted in the text.

Shortcrust pastry

200g white flour
80g sugar
0.25tsp salt
100g butter, cut into pieces, cold
1 egg
3tbsp hazelnuts, finely chopped

Vermicelles

2.5dl full cream, whipped until stiff
280g frozen chestnut puree, defrosted
2tbsp 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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