Who knows me knows that my weakness are sweets and then when I have to choose between more things my choice always falls on desserts. This is a “smart” recipe because the ingredients you will need are always in the pantry, I am talking about flour, eggs, sugar, milk and for the filling you can use what you have in the fridge, a fruit, that piece of chocolate that is not even enough to make a mousse or the jam that you really can not finish. I just give you the idea, but then you really can use whatever you like. With this dish I will give you the recipe for short pastry, custard, meringue and a very clever recipe for the toffee caramel sauce.
SHORT PASTRY
Ingredients: 300 grams of flour, 120 grams of butter, 150 g sugar, 1 egg, 1 egg yolk, lemon peel or orange, a pinch of salt.
Pour into a bowl the sugar and cold butter into small pieces. Knead the two ingredients with your fingers to reduce them in sand. Add the eggs, grated citrus peel, flour and pinch of salt. Mix very quickly on a work surface. Make a ball, wrap in plastic and put it in the refrigerator for 30 minutes. To make this recipe you can use food processor mixing all the ingredients.
CUSTARD
Ingredients: 500 ml of whole milk, 9 egg yolks, 125 g sugar, 40 grams corn flour, citrus zest or vanilla flavoring
In a saucepan pour the milk with the peels of citrus fruits or the seeds of the vanilla bean and bring to a boil. Meanwhile, in a saucepan work the egg yolks with the sugar, add the cornflour and the boiled filtered milk. Keep stirring until it boils. Turn off and let cool.
MERINGUE
Ingredients: 100 gr of egg white, 100 g caster sugar, 100 grams of powdered sugar
With the whisk work the egg white and when it begins to take volume add the caster sugar. Continue beating until the meringue becomes pretty firm. Stop working with the whisk and add the icing sugar and stir with a spatula.
CARAMEL SAUCE MOU
Ingredients: 220 grams of dark brown sugar, 115 grams of fresh cream, 50 grams of butter, a pinch of salt
In a saucepan put all the ingredients and place on fire. Stirring melt everything and bring to a boil. Cook for 5 minutes by boiling and let cool.
MAKING THE TARTLETS
Roll out the short pastry and cut out circles of 5 cm and line the molds tartlets buttered and floured. Pour on the bottom the preferred toppings. I stuffed one with a slice of banana and a spoon of caramel sauce; one with orange marmalade and one with pieces of chocolate with speculoos. Cover with the custard and bake at 150 ° C for 10 minutes or until golden brown. Let them cool slightly and pour on each tartlet a spoonful of meringue and flambé. If you do not have a torch you can put the grill of the oven to maximum temperature and put under the tartlets to brown them … but be careful not to burn them.
Now there is only one risk...you could be addicted with this small pieces of happiness!
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