BEET TARTLETS

Small enclosures of hazelnut sweet / salty taste combined and filled with contrasts of rich ingredients, the sweet earthiness of beet, bitter cocoa, spicy mustard and sprouts, the buttery flavor of coconut cheese, the fresh juicy crunchiness of the pomegranate seeds.

Ingredients for 26 tartlets

  • 100 g hazelnuts
  • 30 g raisins
  • 20 g of rice malt
  • 10 g oil delicate taste (the ideal would be the hazelnut oil)

Ingredients for the filling of beetroot

  • 220 g beet already cooked
  • 50 g cheese with oregano coconut
  • 2 tablespoons vinegar
  • 2 tablespoons mustard
  • 1 tablespoon oil
  • 1 tablespoon hazelnut cream
  • 12 g unsweetened cocoa
  • pomegranate seeds

Served with:

  • shoots pink radish and leeks

How to the tartelets

Chop the hazelnuts in a blender with the function impulse to avoid overheating of the hazelnuts.

Also chopped raisins.

In a bowl hazelnuts gathered, the chopped raisins, malt and oil, mix first with a spoon, then knead quickly with your hands, it will take a few minutes.

Let stand for 15 minutes the dough wrapped in cling film so that it can be compacted further.

Between two sheets of parchment paper, roll out the dough to a thickness of 3-5 mm.

With a pasta bowl cut the tartlets each time you finish the cut out your tartlets superimpose the scraps of dough without working them  re-affixing them between two sheets of baking paper  roll out the tartlets and cut again, behave as you would for a normal brisee pasta.

Continue until all the dough.

Prepared the tartlets for cooking in white, empty, without filling, you do not coat the pasta with beans or rice does not allow to rise or deform as it does for normal brisee and shortcrust pastries, cooking is dry and slightly decrease its size, but it does not deform.

Cutlery the tartlets on a baking sheet or in individual molds protected with parchment paper or lightly oiled, bake at 130 ° C convection oven for 10-15 minutes, I baked these tarts in two different ovens and the cooking time varied from a few minute, keep them under control to prevent them from burning.

Allow to cool before removing from the molds, they will seem soft, but it will harden becoming crispy as the temperature falls.

Fill them when they are at room temperature.

How to the filling of Beet

Wash beets.

Remove stem and roots, and the two ends.

Choose the type of cooking that is more congenial, I advise you to steam cook or in the oven, not to have the beet water charges that have lost some of their properties in the cooking liquid.

Steaming  cut the beets without peeling them into four parts, or into smaller pieces if they are large  place them on the basket for steaming, it will take 15-30 minutes depending on the size of your beets.

Check with a fork cooking

Take the beetroot out and from the basket when the fork tines enter without making particular pressure.

Baking  cut the beets without peeling them into four parts, or into smaller pieces if they are large  place them on a baking sheet lined with parchment paper  cover it and seal it with aluminum foil and bake for about 40 minutes, check the cooking with a fork.

Remove the skin of the beets.

Puree the cooked beets with vinegar, oil the hazelnut cream and cocoa.

Composition of tarts

Stuffed the tartlets with beet cream, flakes of cheese oregano coconut and pomegranate seeds.

Blog su WordPress.com.

Su ↑

%d blogger hanno fatto clic su Mi Piace per questo: