We’re going to make my 5 favorite savory tartelettes or tarts. It’s a parmesan cheese one, a carrot glass tartelette, a plain one, a deep fried one and a spring roll one.
The carrot glass tartelette
Ingredients
- 800 g carrot juice
- 6 g salt
- 12 pieces cardamom
- 90 g isomalt sugar
- 25 g potato starch
- 20 g glucose syrup
Instructions
- First pour the carrot juice into a saucepan together with the salt and the cardamom. Now reduced this till you're left with 300 grams of carrot juice.
- Once it’s reduced pass it through a fine sieve. Then add the isomalt sugar together with the potato starch and the glucose syrup. Blend this till smooth.
- Now pour it back into the saucepan and while stirring bring it to a boil.
- Then pour it into a bowl and let it cool down in your fridge.
- After that transfer it on a silicon sheet using a circle stencil and spread it. Then remove the stencil and dry the carrot base as 110 °C for 70 minutes.
- Once it’s dry transfer it on a small tartelette mold and when still hot press another one on top. Then keep them dry and covered for later.
The plain savory tartelette
Ingredients
- 170 g flour
- 60 g water
- 10 g sugar
- 3 g salt
- 20 g olive oil
- 15 g egg yolk
Instructions
- Transfer the flour on your worktop and make a well in the middle. Then fill the well with the water, the sugar, the salt, the olive oil and the egg yolk. Knead it for a couple of minutes and then you can let it rest for at least 1 hour in your fridge.
- After that flour your worktop and put the dough on top. Then roll out the dough till it’s around 2 to 3 millimeters thick.
- Cut the dough with a round cutter. Now lay the dough on a tartelette mold and put another mold on top. Stack the tartelettes max with 4 layers.
- Let the dough rest in your fridge for at least 30 minutes and then bake them at 160 °C for around 30 minutes till golden.
- Remove them when still hot to prevent them from breaking.
The springroll dough tartelette
Ingredients
- 10 sheets spring roll dough
Instructions
- Lay a couple sheet of springroll dough on your worktop. Then brush a thin layer of water on the dough and put another layer of dough on top. Now drizzle some oil on top and spread it evenly.
- Then cut it with a round cutter. 2 pieces of spring roll dough equal 9 tartelettes. Now just like we did with the plain tartelettes you can stack them in between the tartelette molds. These tartelettes are really great, and you can make them for less than a cent a piece.
- Now bake them at 160 °C for 20 to 25 minutes till golden.
- Then also remove them when still hot and keep them dry and covered for later.
The fried tartelettes
Ingredients
- 300 g vegetable broth
- 3 g salt
- 50 g flour
- 50 g rice flour
- 25 g corn starch
- 50 g egg
Instructions
- First pour the vegetable broth into a measuring cub. Also add the salt, the flour, the rice flour, the cornstarch and the egg. Blend this till smooth.
- Then heat up some neutral oil till it’s 170 °C and also heat up your stamp. Click here for the stamp.
- Once it’s hot gently press the stamp in the batter and then fry it till it starts to color. It should fall of pretty easily, but otherwise just give it a little push.
- Once deep fried season with some salt and then keep them dry and covered for later.
The parmesan cheese tartelette
Instructions
- Grate a thick amount of parmesan cheese on a silicon sheet. Then tighty up the edges and bake the parmesan at 180 °C for around 4 to 5 minutes. You only want the cheese to melt and dry out a bit, so not to turn crispy yet.
- Then let it cool down for a minute and cut it with a round cutter. Now remove the rounds from the sheet and place them like I showed you guys before between the tartelette molds.
- Now bake them for another 15 minutes till golden and crispy. Gently remove them when still hot for the best result.
