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Cherry Cream Tartlets Recipe
|Butter||125 Gram, softened (1 Cup)|
|Powdered sugar||90 Gram, sifted (3/4 Cup)|
|Vanilla sugar||1 Teaspoon|
|All purpose flour||250 Gram (1 2/3 Cup)|
|Canned pitted black cherries||1 Pound (1 Can)|
|Whipping cream||150 Milliliter (2/3 Cup)|
|Milk||125 Milliliter (1/2 Cup)|
|Butter||50 Gram (4 Tablespoon)|
|Cornstarch||20 Gram (3 Tablespoon)|
Serving size: Complete recipe
Calories 3683 Calories from Fat 1812
% Daily Value*
Total Fat 205 g315.2%
Saturated Fat 128.4 g642.2%
Trans Fat 0 g
Cholesterol 814.5 mg
Sodium 473.8 mg19.7%
Total Carbohydrates 405 g135.1%
Dietary Fiber 9.8 g39.4%
Sugars 173.6 g
Protein 41 g81.2%
Vitamin A 94.9% Vitamin C 5.8%
Calcium 33.4% Iron 76.3%
*Based on a 2000 Calorie diet
Sift flour over mixture.
Knead together to make a dough.
Press into a ball and wrap in foil or plastic wrap.
Refrigerate 30 minutes.
Preheat oven to 400°F (205°C).
On a floured surface, roll out dough 1/8 inch (3 mm) thick.
With a cookie cutter, cut out rounds to fit ten to twelve 3-inch (7.5-cm) tartlet pans.
Place dough in pans without stretching.
Bake blind 10 minutes or until just golden.
Remove tartlets from oven but leave in pans.
Reduce oven temperature to 350°F (175°C).
To make filling, drain cherries and pat dry on paper towels.
Place a few in each tartlet shell.
Put cream, milk, butter, egg and egg yolk, cornstarch, salt and sugar into a small saucepan.
Cook gently, stirring constantly until thickened.
Pour over cherries.
Bake tartlets 20 to 25 minutes or until topping is lightly browned.
Cool slightly in pans, then transfer tartlets to a rack to cool completely.