• Prep Time 65 minutes
  • Cook Time 20 minutes
  • Serving For 16 people
  • Difficulty Normal
This recipe is best with
Anchor Unsalted Butter

Recipe Ingredient

  • Tartlets Shell
  • 70g Anchor Unsalted Butter
  • 40g Sugar
  • 20g Ground Hazelnuts
  • 1nos Lightly Beaten Eggs
  • 3ml Vanilla Extract
  • 130g Flour
  • Pastry Cream:
  • 165ml Anchor UHT Milk
  • 3ml Vanilla Extract
  • 30g Egg Yolk
  • 15g Corn Starch
  • 10g Anchor Unsalted Butter
  • Topping:
  • 3nos Mandarin Oranges
  • 1nos Mint Leaves
  • 1nos Strawberries


    Tartlets Shell:
  1. Preheat oven to 175ºC.
  2. Dice the cold butter and use your hands to incorporate the sugar, ground hazelnuts and flour.
  3. When the mixture resembles a sandy texture, add in eggs and vanilla extract, then bring it into a dough.
  4. Rest in the fridge for one hour.
  5. Roll the dough flat, lift it and place it in a mini tartlet mould. Trim the edges, and press into the mold firmly.
  6. Bake them for about 15 minutes until golden.
  7. Pastry Cream:
  8. Heat up the milk until simmer.
  9. In another bowl whisk together egg yolk, vanilla extract, cornstarch and add in the simmered milk.
  10. Transfer back to the saucepan and whisk on medium heat until thickens.
  11. Refrigerate for one hour.
  12. Whisk to loosen it up and transfer to a piping bag.
  13. Assemble:
  14. Pipe the pastry cream into the tart shell.
  15. Arrange the toppings neatly and it is ready to serve.

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