Description
Offer cook delicious tartlets with a thin layer of dough, rice stuffing with almonds, raspberries and candied fruit.
Ingredients
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Figure
150 g
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Milk
500 ml
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Flour
200 g
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Butter
110 g
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Brown sugar
210 g
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Yolk egg
5 piece
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Salt
2 piece
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Lemon peel
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Vanilla
500 g
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Rum
1 Tbsp
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Candied
40 g
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Raspberry
100 g
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Vegetable oil
1 Tbsp
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Cream cheese
70 g
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Almonds
20 g
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Bread crumbs
2 Tbsp
Cooking
First prepare porridge from a mixture of rice and quinoa. In a pot poured the mixture, add milk, half of vanilla pod, a pinch of salt.
Bring to a boil, stir, lower the heat to low and cook for about 10 minutes. Then in a saucepan add brown sugar and the zest of half a lemon. Cook the porridge for 5 minutes, remove from heat and leave to cool with the lid on.
Cook shortbread dough. Sift the flour, add soft butter, grind into crumbs.
Add brown sugar, yolks, a pinch of salt, zest of half a lemon.
Quickly knead the dough, wrap in cling film and put into the fridge for about 30 minutes.
For baking tarts, I use a shape with a diameter of 10 cm. Form grease with vegetable oil.
Take a piece of dough and roll with a rolling pin between two packages with a thickness of about 3 mm.
Spread the cookie dough shape and do punctures with a fork.
Sprinkle bottom of dough with breadcrumbs.
Spread the candied fruits in the blanks.
Then spread the raspberries in tarts, sprinkle with brown sugar.
In the cooled porridge add yolks, cream cheese, rum, ground almonds.
Ingredients for the filling, mix well.
Fill the tartlet with rice filling.
From the remaining dough cut strips.
Decorate the tarts with strips of pastry. Bake the tartlets in a preheated 190 degrees oven for about 22-25 minutes. My family liked the cooled tartlets. Bon appétit!
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