Vanilla Cherry Tartlets with Almonds
Vanilla cherry tartlets with almonds are a recipe featuring fresh ingredients from the stone fruit category. Try this and other recipes from Spoonsparrow!
Ingredients
- 100 g chopped almond kernels
- 500 g cherries
- 250 ml Almond drink (Almond milk)
- 2 tbsp sugar
- 250 ml soy cream (for whipping)
- flour (for working)
- soft butter (for the tins)
- legumes (for blind baking)
Instructions
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1.
For the shortcrust dough, quickly knead all ingredients into a smooth dough. Wrap in cling film and chill for about 30 minutes.
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2.
To make the vanilla cream, split the vanilla bean and scrape out the seeds. Whisk the starch with 3 tbsp almond milk and sugar. Bring the remaining almond milk to a boil with vanilla seeds and bean, stir in the prepared starch, and cook while stirring until thickened. Let the cream cool completely.
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3.
Preheat the oven to 200°C (400°F) fan‑fry.
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4.
Roll out the dough on a floured surface and line greased tartlet tins, shaping the edges. Prick the bottoms with a fork several times, cover with parchment paper, top with legumes, and bake in the preheated oven for about 20 minutes until golden brown. Remove, let cool briefly, carefully lift the legumes and parchment from the tins, and allow the tartlets to cool.
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5.
In a non‑stick pan, toast the almond slivers under stirring until golden brown. Wash and drain the cherries well. Whip the cream stiffly and fold it into the vanilla cream. Spread or pipe the cream into the tarts, top with cherries, sprinkle with toasted almonds, and serve.
