The preparation is a bit laborious, but it's worth it. A fresh dessert suitable for any occasion
Yield:
8 servings
Total time:
45 min
Preparation time:
30 min
Cooking time:
15 min
Difficulty:
Cost:
Weight per serving:
180 g
Energy:
415 Kcal
Carbohydrates:
58 g
Fats:
18 g
Proteins:
8 g
Soccer:
50 min
Allergens:
Gluten, Milk, Eggs
Diet:
Vegetarian
Pairing:
Passito
Occasion:
Weekend breakfast
Ingredients
Portions for 8 servings
8
For the filling
Directions
It takes 6 steps in 45 min
1 -
Let's prepare the sablée dough (a specific type of dough suitable for tarts) by blending the cold butter with the flour.
When it resembles coarse sand, we can add powdered sugar and the egg.
Please make sure to crack the egg into a separate bowl and use only the indicated amount
When it resembles coarse sand, we can add powdered sugar and the egg.
Please make sure to crack the egg into a separate bowl and use only the indicated amount
2 -
Blend all the ingredients together in a blender (a few seconds should be enough) and roll out the dough to a thickness of about one centimeter.
Wrap it in plastic wrap and refrigerate for at least one hour
Wrap it in plastic wrap and refrigerate for at least one hour
3 -
Once the pasta has cooled down, it can be worked on.
It is crucial to try and shape the tart shells to be thin, not exceeding 3/4 millimeters, otherwise they might become too hard.
If you have perforated molds, once the sablée is rolled out, cut out the base by pressing the mold directly onto the dough. For the edges, simply cut long strips and place them along the sides of the mold
It is crucial to try and shape the tart shells to be thin, not exceeding 3/4 millimeters, otherwise they might become too hard.
If you have perforated molds, once the sablée is rolled out, cut out the base by pressing the mold directly onto the dough. For the edges, simply cut long strips and place them along the sides of the mold
Tip:
to roll out the dough more easily, put a small amount at a time between two lightly floured sheets of parchment paper and press it with a rolling pin until reaching the correct thickness
4 -
Once all the molds have been filled (there should be about 8 or 10), bake at 190 degrees for 15 minutes. If you have managed to keep the sablée thickness thin enough, that will be enough, otherwise extend it for a maximum of one or two minutes
Cost
It's really a simple and inexpensive dessert, each serving costs around one euro
Health
Like all good desserts, it can't be expected to be light, but it's certainly not one of the heaviest desserts. Feel free to ask for seconds without fear
5.0
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