Angelica Tartlets – a delicious recipe with home-candied, pastry, butter, honey, curd cheese, egg yolks. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
*Note: Shortcrust pastry made with 7 to 8 oz flour will be about right for this recipe.
2
These tarts are irresistible when made with home-candied angelica, as dull as ditchwater when store-bought is used.
3
Chop the angelica into small pieces, cover with warm water to rinse off some of the sugar and set aside for a few minutes.
4
While the angelica soaks, line 18 x 2 1/2 inch tartlet tins with the shortcrust pastry and start preparing the filling.
5
Dice and barely melt the butter in a small saucepan.
6
Away from the heat, beat in the honey, then the curd cheese, then the egg yolk mixed with the milk.
7
Stir in the well drained angelica.
8
Whisk the egg white to snowy peaks and fold it in.
9
Spoon the mixture into the pastry-lined tartlet tins and bake at 400F (200C) gas mark 6 for 30 minutes until puffed up and golden.
10
Serve as soon as cooled from cooking.
202
kcal
Calories
17
g
Fat
6
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 ounces angelica home-candied, 8 ounces pastry, shortcrust *, 1 1/2 ounces butter, 1 1/2 tablespoons honey, and more.
Yes, Angelica Tartlets falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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