Tartlet with Cranberry Cream
Baking and Desserts | World cuisine
⏳ Time
30 minutes + 2 hours 20 minutes
🥕 Ingredients
9
🍽️ Servings
5
Description
Tartlet with Cranberry Cream
Ingredients
- Ground Almonds - 1 cup
- Bitter - 3 pieces
- Honey - 3 tablespoons
- Meyer Lemon Juice - 1 tablespoon
- Dried cranberries with sugar - ½ cup
- Bananas - 2 pieces
- Ground Cinnamon - 1 teaspoon
- Vanilla Pod - 1 piece
- Coconut Milk - 2 tablespoons
Step by Step guide
Step 1
Soak the almonds in boiling water for 5 minutes and then peel them. Place the peeled almonds on a baking sheet and dry them in the oven at a very low heat.
Step 2
Grind the dried almonds in a blender or coffee grinder until they reach a flour-like consistency. Then mix with honey, lemon juice, ½ teaspoon of cinnamon, and half of the vanilla pod. Blend everything again until it forms a soft ball. If necessary, add a tablespoon of cold water. This will create marzipan dough.
Step 3
Blend the cranberries in a blender. Strain through a sieve to remove skins and seeds. Return to the blender and add 1 peeled banana, ½ tablespoon of cinnamon, and 2 tablespoons of previously melted coconut oil. Blend until smooth. Place the cream in the freezer for 20 minutes.
Step 4
Carefully line small tartlet molds with foil, preserving all the folds of the mold. Roll out a piece of marzipan dough with a rolling pin, then line it in the tartlet mold.
Step 5
Remove the cranberry cream from the freezer and pour it into each marzipan tartlet.
Step 6
Place the finished tartlets in the refrigerator for 2–3 hours.
Step 7
Before serving, take out the tartlets by holding the ends of the foil from the mold, gently remove the foil, and decorate with cranberries and mint.
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