Ingredients
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100 g Sugar white
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85 g Gheeили кокосовое масло размягченное
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100 g Ground hazelnutor almonds
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1 pinch Salt
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2 pcs Egg(s)
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30 g Sorghum flouror rice or millet
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10 pcs Strawberry
Directions
All the beauty of these tarts is in their size! If baked in small pans, they make a wonderful dessert to serve with tea. And they are a hundred times more delicious!
It’s strawberry season now, so I put strawberries into each tart. You can use any kind of berries, chocolate, or even rhubarb. Don’t be afraid to experiment!
In the photo, you can see one of the mini strawberry and hazelnut frangipane tarts I made. These little ones disappeared almost immediately!
I used oval-shaped silicone mini tart pans. You can also use muffin pans.
For golden tarts, use ground almonds.
Your guests will love these ones!
Today's visits: 2.
Steps
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1
Done
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Preheat the oven to 180 degrees. |
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2
Done
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Cream the ghee with sugar until light and fluffy. Add the ground hazelnuts and combine until smooth. Beat in the eggs one at a time. Fold in the sorghum flour. The mixture should resemble cream. |
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3
Done
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Fill each tart pan with the frangipane mixture to 2/3. Cut strawberries into quarters. Divide the strawberries among the tarts (one piece per tart). Push them into the pastry. |
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4
Done
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Bake for 15-20 min. The time depends on how big the pans are. The tarts will rise and, get tender and golden on top. |
