Apricot Cream Tartlets: Super Good and Irresistible
It is a perfect dessert for all occasions. These delicate tartlets are a delicious combination of sweet and tangy flavors. The creamy filling and juicy apricot topping create a sensational flavor that will leave your taste buds hungry. Whether you’re hosting a dinner party or just looking for a dessert to splurge on, Apricot Cream Tarts are the perfect choice.
Component :
For the Apricot Puree:
500 grams apricots
50 ml water
For the Tart Shells:
1 shortcrust pastry
For Cream:
250 g mascarpone
12 cl liquid cream
50 grams brown sugar
1 vanilla pod
Preparation of Apricot Cream Tartlets:
Preparation of Apricot Puree:
First of all put water in a vessel and let it boil, cut the apricots in half and pit them.
Then switch off the flame, dip your apricots in it and let them soak for at least 2 hours.
Place the saucepan back on the heat, bring to a boil, and cook for 12 to 15 minutes, stirring occasionally.
Once your apricots are soft, add everything to the bowl of your blender and blend everything to make a puree.
Put your puree in a salad bowl, wrap it in film and put it in the fridge.
Preparation of Tart Shells:
First of all preheat your oven at 180°C.
Roll out your shortcrust pastry and cut it into 4 or 6 discs, depending on your tartlet molds.
Spread them in the molds, pierce the bottom with a fork and put them in the oven for blind cooking for 15 to 20 minutes.
Then let them cool for some time and open them.
Preparation of Cream:
First split the vanilla pod lengthwise, scrape the inside with a knife to get the seeds.
Put the mascarpone in a bowl, add the brown sugar and vanilla seeds and beat until smooth.
In another bowl, whip your whipped cream with a beater then add it to the mascarpone and mix with a spatula.
Assembling the Tats:
First take your apricot puree out of the fridge, mix with a fork.
Spread a layer of cream on the bottom of the pie and spread another layer of mashed apricots on top of that.
Then garnish with almonds, sweet nuggets or others, serve and enjoy everyone.
