Mirlitons


Mirlitons
Mirlitons are little puff-pastry tarts with an almond cream filling.
101 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: Thin endive tart, Apple Pie, Ham spirals, New Zealand pies, Mini lemon millefeuilles, ... See them all 72

Other recipes you may also like
4 pears salad with vanilla
4 pears salad with vanilla
It's a very easy recipe, everything depends on the choice of differents kinds of pears all fully ripe, to give a delicious contrast in the mouth.
February 21th 2011244 K4.2 40 min.
Verrine of avocado mousse and crab
Verrine of avocado mousse and crab
A layer of light avocado mousse on a bed of crab meat in a herb rémoulade dressing.
October 16th 2011196 K5 35 min.
Vol-au-vent
Vol-au-vent
The classic vol-au-vent of French cuisine consists of a very light puff pastry case (supposedly so light that it could fly off in the lightest puff of wind) with a cream-based filling. There are many different recipes for fillings. This version uses bacon, chicken, mushrooms and leeks.
October 20th 2013164 K4.3 1 hour 25 min.
Plain cake
Plain cake
This is a classic, loaf-shaped cake, deliberately left plain for you to embellish as you choose.
December 30th 201995 K3.7 1 hour 30 min.
Bourguignon potatoes
Bourguignon potatoes
Potatoes cooked "bourguignon" (or Burgundy) style is a delicious twist on a classic potato gratin. The potatoes are cooked in milk, with added flavour from lardons and fried onions. A tasty topping of cream with Époisses cheese is poured over just before the dish goes in the oven.
August 12th 202160 K 1 hour 55 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2026-02-01)

*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