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...
Mirlitons
Mirlitons are little puff-pastry tarts with an almond cream filling.
99 K 4/5 (19 reviews)
1 hour 20 min.
Easy
2.35 €
15 pieces
3 IngredientsLast modified on: May 23th 2023
For 15 pieces, you will need:
- 1
250 g puff or flaky pastry (pâte feuilletée) - 2
200 g almond cream - 3
20 g icing sugar (optional) - Total weight: 450 grams
Times for this recipe
Preparation: 30 min.
Resting: 30 min.
Cooking: 20 min.
All in all: 1 hour 20 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 - ⌛ 15 min.
Roll out the puff pastry and line the tart tins or moulds, leaving a little pastry overhanging the edge.
Stage 2 - ⌛ 30 min.
Prick the bottoms with a fork and let them rest for 30 minutes in the refrigerator.
Stage 3 - ⌛ 10 min.
Preheat the oven to 360°F (180°C).
Trim off the excess pastry around the tart cases and stand them on a baking sheet.
Trim off the excess pastry around the tart cases and stand them on a baking sheet.
Stage 4 - ⌛ 5 min.
Fill 3/4 full with almond cream.
Stage 5 - ⌛ 20 min.
Bake for about 20 minutes.
Decorate with a dusting of icing sugar.
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 recipe | 260 RDI=100 % | 1,570 RDI=150 % | 1,580 RDI=240 % | 2,210 RDI=110 % | 9,230 RDI: 110 % |
| Per 100 g | 60 RDI=20 % | 350 RDI=30 % | 350 RDI=50 % | 490 RDI=30 % | 2,050 RDI: 30 % |
| Per piece | 20 RDI=7 % | 100 RDI=10 % | 110 RDI=20 % | 150 RDI=7 % | 620 RDI: 7 % |
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)
You can get more informations, or check-out other recipes which use it, for example: Smart plum tart, Mushroom tart, Pecan fruit rolls , Chicken and mushroom pie, Apple and pear tart, ... See them all 72
Almond cream
You can get more informations, or check-out other recipes which use it, for example: Exotic fruit tart, Apricot clafoutis with almond cream, Mirlitons of Guipavas, Apple and almond cream tart, Pear tart with almond cream, ... See them all 18
Other recipes you may also like
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée. August 28th 2025352 K5 1 hour 15 min.
Pear tart with almond cream
This is a very quick and easy tart to make, as everything (or almost) can be done in advance. A piece of sweetcrust pastry, some almond cream and pears? You have "everything you need". March 17th 2011378 K4.3 1 hour 15 min.
Vanilla sugar
Almost essential in patisserie, you can find it in expensive little sachets of about 10g. It's necessary to distinguish between the vanilla sugar which really contains vanilla, and vanillin sugar, purely chemical which has never seen a vanilla pod. Here is how to quickly make a whole jar full of your own vanilla sugar. August 12th 2018439 K 15 30 min.
Almond cream
Light and delicious, it is used in a lot of desserts like tarts, cakes and pies (epiphany galette). August 31th 2025486 K 25 20 min.
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 only egg yolk, salt, and the chosen liquid, which could be stock, reduced wine, roasting juices, etc... This recipe is for a... November 12th 2017952 K 54 20 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-11-16)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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.
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.