Mini Fruit Jam Tartlets Recipe by Roula Voulga
Cooking Instructions 1 Mix all the dough ingredients together. Let the dough rest in the refrigerator for 30 minutes. Shape the dough into small balls and press them with your fingers into silicone mini muffin molds. Bake at 350°F (180°C) until golden, then let them cool. 2 Mix the flour, sugar, egg, and vanilla with 1 cup of the milk. Bring the remaining milk to a boil. 3 Once the milk boils, pour in the mixture through a strainer to remove any lumps, stirring constantly until it thickens. 4 Let the cream cool completely in the refrigerator. Whip the heavy cream until it forms stiff peaks. Beat the chilled cream filling until fluffy, then fold in the whipped cream. 5 Fill the tartlets with the cream and top with your choice of three different fruit jams in any pattern you like. 1 Mix all the dough ingredients together. Let the dough rest in the refrigerator for 30 minutes. Shape the dough into small balls and press them with your fingers into silicone mini muffin molds. Bake at 350°F (180°C) until golden, then let them cool. 1 Mix all the dough ingredients together. Let the dough rest in the refrigerator for 30 minutes. Shape the dough into small balls and press them with your fingers into silicone mini muffin molds. Bake at 350°F (180°C) until golden, then let them cool. 2 Mix the flour, sugar, egg, and vanilla with 1 cup of the milk. Bring the remaining milk to a boil. 2 Mix the flour, sugar, egg, and vanilla with 1 cup of the milk. Bring the remaining milk to a boil. 3 Once the milk boils, pour in the mixture through a strainer to remove any lumps, stirring constantly until it thickens. 3 Once the milk boils, pour in the mixture through a strainer to remove any lumps, stirring constantly until it thickens. 4 Let the cream cool completely in the refrigerator. Whip the heavy cream until it forms stiff peaks. Beat the chilled cream filling until fluffy, then fold in the whipped cream. 4 Let the cream cool completely in the refrigerator. Whip the heavy cream until it forms stiff peaks. Beat the chilled cream filling until fluffy, then fold in the whipped cream. 5 Fill the tartlets with the cream and top with your choice of three different fruit jams in any pattern you like. 5 Fill the tartlets with the cream and top with your choice of three different fruit jams in any pattern you like. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Pan seared brussel sprouts Cheddar Drop Biscuits Shrimp & Crab Ceviche Air Fried Bulgogi Korean Beef Crockpot Quick and Easy Rigatoni Pan seared brussel sprouts Cheddar Drop Biscuits Shrimp & Crab Ceviche Air Fried Bulgogi Korean Beef Crockpot Quick and Easy Rigatoni Pav Bhaji Minced meat cheese yamballs Sarso ka saag Aloo bharta Aloo spinach curry Methi bhajiya Tomato Saar Besan Burfi Aloo Paratha Patata wada Pav Bhaji Minced meat cheese yamballs Sarso ka saag Aloo bharta Aloo spinach curry Methi bhajiya Tomato Saar Besan Burfi Aloo Paratha Patata wada