Mirlitons


Mirlitons
Mirlitons are little puff-pastry tarts with an almond cream filling.
99 K 4/5 (19 reviews)
Grade this recipe:
Keywords:
Last modified on: May 23th 2023
For this recipe: Comment Send to a friend Ask me a question Follow Printable Diaporama Video
For 15 pieces, you will need:

Change these quantities to make:
Change measures:
Times for this recipe
Preparation: 30 min.
Resting: 30 min.
Cooking: 20 min.
All in all: 1 hour 20 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 - 15 min.
Mirlitons : Stage 1
Roll out the puff pastry and line the tart tins or moulds, leaving a little pastry overhanging the edge.

Stage 2 - 30 min.
Mirlitons : Stage 2
Prick the bottoms with a fork and let them rest for 30 minutes in the refrigerator.

Stage 3 - 10 min.
Mirlitons : Stage 3
Preheat the oven to 360°F (180°C).

Trim off the excess pastry around the tart cases and stand them on a baking sheet.

Stage 4 - 5 min.
Mirlitons : Stage 4
Fill 3/4 full with almond cream.

Stage 5 - 20 min.
Mirlitons : Stage 5
Bake for about 20 minutes.

Decorate with a dusting of icing sugar.
Remarks
You can use another filling, such as pistachio cream, in this recipe.
Keeping: A few days in an airtight tin.
Source: Based on a recipe by Gaston Lenôtre.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe260 RDI=100 %1,570 RDI=150 %1,580 RDI=240 %2,210 RDI=110 %9,230 RDI: 110 %
Per 100 g60 RDI=20 %350 RDI=30 %350 RDI=50 %490 RDI=30 %2,050 RDI: 30 %
Per piece20 RDI=7 %100 RDI=10 %110 RDI=20 %150 RDI=7 %620 RDI: 7 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman
Possible allergens in this recipe: Gluten, milk, Sulfites, Nuts, egg
How much will it cost?
  • For 15 pieces : 2.55 €
  • Per piece : 0.20 €

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)
Puff or flaky pastry (pâte feuilletée)
Puff or flaky pastry (pâte feuilletée)

You can get more informations, or check-out other recipes which use it, for example: Langoustine and leek tarts, Koulibiak in pie dish, Small foie gras pasties, Crisp apricot and pistachio tart, Epiphany galette, ... See them all 72

Other recipes you may also like
Toasted almond cake
Toasted almond cake
A layer cake, with toasted almonds in the chocolate part.
July 5th 2016254 K4.4 2 hours 2 min.
Fresh mint ice-cream
Fresh mint ice-cream
This well-flavoured ice-cream is excellent on its own, or in profiteroles with a chocolate sauce for example.
February 21th 2011545 K4.6 1 hour 35 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 freeze it.
October 20th 2012793 K 43 25 min.
Blackcurrant liqueur
Blackcurrant liqueur
The fruit liqueurs (or "creams" in French) are a mix of neutral alcohol in which fruits are macerated, and sugar syrup. They are the basis of the very famous "Kir", mixture of dry white wine and blackcurrant liqueur. This recipe is for blackcurrant, but it can be made with other soft fruits like raspberries, strawberries, blackberries, etc.
August 3rd 2013876 K 44.7 55 min.
Breton galettes (pancakes)
Breton galettes (pancakes)
Of uniquely Breton origin, this is a buckwheat pancake on which you cook an egg with ham and cheese before folding it over. Easy and quick to make, it's an ideal answer to the question "what are we going to eat this evening?".
February 21th 2011229 K 23.9 20 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-11-02)

*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 (as 3 people already do)
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