Mini almond-morello tarts


Mini almond-morello tarts
This very simple recipe is a good way to use up leftover sweetcrust pastry. The tiny tarts are filled with almond cream and topped with a morello cherry (French Griottines are best, if you can get them).
28K 4.5/5 based on 2 reviews
Grade this recipe:

Last modified on: March 1st 2020

Keywords for this recipe:
For 8 pieces, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 14 min.
Cooking: 10 min.
All in all: 24 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 5 min.
Mini almond-morello tarts
Preheat the oven to 390°F (200°C).

Roll out 150 g Sweetcrust pastry (pâte sablée) thinly.

Stage 2 - 5 min.
Mini almond-morello tarts
Line small tart tins or moulds.

Stage 3 - 3 min.
Mini almond-morello tarts
Divide out the almond cream into the tart cases.

Stage 4 - 1 min.
Mini almond-morello tarts
Top each tart with a cherry and press it down into the filling.

Stage 5 - 10 min.
Mini almond-morello tarts
Bake for 10 minutes.
Remarks
As this is a recipe for leftovers, the quantities are for guidance only, so do adapt these to what you have to hand.

The same basic idea can be varied in lots of ways by using different pastry, cream filling and garnish.
Keeping: A few days in an airtight tin.
Source: Home made.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
9,162 Kcal or 38,359 Kj225 gr1,154 gr964 gr
458 %86 %109 %146 %
Per 100 g
Energetic valueProteins CarbohydratesFats
3,344 Kcal or 14,001 Kj82 gr421 gr352 gr
167 %32 %40 %53 %
Per piece
Energetic valueProteins CarbohydratesFats
1,145 Kcal or 4,794 Kj28 gr144 gr120 gr
57 %11 %14 %18 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
Possible allergens in this recipe: Gluten, Milk, Egg, Nuts
How much will it cost?
  • For 8 pieces : 2.27 €
  • Per piece : 0.28 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Other recipes you may also like
Spinach and hard-boiled egg gratin
Spinach and hard-boiled egg gratin
In this gratin, spinach and hard-boiled eggs are combined with bechamel sauce and topped with grated cheese.
December 18th 2013140K4.7 35 min.
Brioche dough
Brioche dough
It's a soft and rich dough, with butter and eggs which give a smooth and incredibly tasty brioche. This is the basic recipe for brioche dough, used for all other brioche-based recipes on the site.
September 16th 2020515K 44.2 14 hours 27 min.
Confectioner's custard (Crème pâtissière, or French pastry cream)
Confectioner's custard (Crème pâtissière, or French pastry cream)
Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille.
January 27th 2017743K 313.7 36 min.
How to succeed in making sabayon (syllabub)
How to succeed in making sabayon (syllabub)
A sabayon is a delicious and delicate preparation based on egg yolks and sugar, with a liquid added (wine, alcohol, fruit juice, etc), which is then whipped in a bain-marie until it is both light and smooth. Usually sabayon is sweet (syllabub), but you can make it savoury, in which case there is...
November 12th 2017926K 54 18 min.
Fruit coulis (fruit purée)
Fruit coulis (fruit purée)
Contrary to what people usually think, coulis is not just a simple fruit purée with sugar. Of course, this is the general principle, but it's possible to make something much better and more refined. This recipe is for a strawberry coulis (see below for other fruits): how to make it, but also how...
October 20th 2012767K 44 24 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2024-09-22)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page