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.
102 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: Nanou's tuna tart, Thin tomato jelly and avocado tart, Mini palmiers, How to cook caramelized puff pastry well, Verbena flan, ... See them all 72
Almond cream
You can get more informations, or check-out other recipes which use it, for example: Apple and almond cream tart, Ramekins with almonds, apples and lemon, Brioche slices with almond cream, Late summer tart with plums and apricots, Mini almond-morello tarts, ... See them all 18
Other recipes you may also like
Hachis parmentier
This is the French answer (meat with mashed potato and cheese) to the English cottage or shepherd's pie: a typical family recipe which is an excellent way of using up leftover meat. The proportions are vague here: you need "whatever you have left over"... February 21th 2011425 K 24.3 1 hour 25 min.
How to glaze a tart
Professional pastrycooks usually say that "a beautiful cake is already half sold", it is one of the reasons why they do not put a tart on sale without glazing it ("abricoter" in Fench), i.e. coating it with a thick apricot syrup. This glaze gives a glossy finish to the tart (see the photographs below) and also protects it from the air and thus from oxidation and browning. It's a quite simple technique that you can easily apply to give to your desserts a professional look. This is how you do it. February 15th 2016482 K4.4 7 min.
How to use gelatin
Gelatin is a gelling agent use in some desserts where a rather firm texture is required when cold. It can also be used to stabilize a dessert (mousses especially) that you need to keep longer than usual. July 9th 2018436 K4.8 7 min.
Nanterre brioche
This is the classic, but delicious, brioche recipe that you can find in any good baker's. Her unique shape is made from small balls of dough put in a mould. September 10th 2018292 K3.8 2 hours 30 min.
Scrambled eggs with butter-fried bread and fresh spinach
Fresh spinach, butter-fried bread and scrambled eggs: simply delicious. March 18th 2013307 K3.8 2 hours
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-03-08)
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.