This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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).
45 K 4.5/5 (2 reviews)
25 min.
Easy
2.30 €
8 pieces
3 IngredientsLast modified on: March 1st 2020
For 8 pieces, you will need:
- 1
150 g sweetcrust pastry (pâte sablée) - 2
100 g almond cream - 3
8 Griottine cherries - Total weight: 275 grams
Times for this recipe
Preparation: 15 min.
Cooking: 10 min.
All in all: 25 min.
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.
Stage 2 - ⌛ 5 min.
Line small tart tins or moulds.
Stage 3 - ⌛ 3 min.
Divide out the almond cream into the tart cases.
Stage 4 - ⌛ 1 min.
Top each tart with a cherry and press it down into the filling.
Stage 5 - ⌛ 10 min.
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.
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
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 200 RDI=80 % | 1,090 RDI=100 % | 940 RDI=140 % | 9,310 RDI=470 % | 38,980 RDI: 470 % |
| Per 100 g | 70 RDI=30 % | 400 RDI=40 % | 340 RDI=50 % | 3,400 RDI=170 % | 14,230 RDI: 170 % |
| Per piece | 30 RDI=10 % | 140 RDI=10 % | 120 RDI=20 % | 1,160 RDI=60 % | 4,870 RDI: 60 % |
How much will it cost?
- For 8 pieces : 2.40 €
- Per piece : 0.30 €
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)
Sweetcrust pastry (pâte sablée)
You can get more informations, or check-out other recipes which use it, for example: Plum tart, Strawberry tart, Cottage cheese tart, Pear and lime meringue pie, Tarte Jurassienne, ... See them all 45
Almond cream
You can get more informations, or check-out other recipes which use it, for example: Mirlitons of Guipavas, Fondant-iced pithivier, Plum tart, Ramekins with almonds, apples and lemon, Epiphany galette, ... See them all 18
Griottine cherries
Like these other recipes: Piped petits-fours, Galette de Fougerolles, Hazelnut and cherry financiers, Black Forest gateau, Individual charlottes with morello cherries, ... See them all 6
Other recipes you may also like
Avocado and smoked salmon terrine
In this colourful terrine, layers of avocado alternate with smoked salmon and diced tomato in balsamic vinegar. April 10th 2011195 K5 4 hours 7 min.
Chilli langoustines
The langoustines in this recipe are cooked in two stages: boiled briefly in salted water, then sautéed before being spiced and flambéed in cognac. They are served here with a creamy sauce and potato grenaille. October 12th 201664 K5 1 hour 9 min.
Soft fruits in sabayon
This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface. February 21th 2011280 K3.9 50 min.
Baked apples from St Aubin le Vertueux
Under this pretty name, my personal version of "Les pommes au four" (baked apples). February 21th 2011262 K 24.2 1 hour 7 min.
Chinois
"Chinese" - what a strange name for this cake! A kind of brioche, filled with confectioner's custard (crème pâtissière) which can be decorated with fondant icing. September 10th 2018279 K 24.7 5 hours 30 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-02-08)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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.
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.