Almond tartlets

Almonds tartlets or more precisely almond cups can be used in  versatile ways for serving individual portions of any custardy sweet or  simply some fresh seasonal fruits. Besides, these cups are sweet themselves, totally flourless, without any baking soda/powder with a crisp crunchy bite outside and chewy inside.

Ingredients: (makes about 8-10 tarts)

  • Almonds- ½ cup
  • Granulated sugar-  ¼ cup ± 2 tablespoons (depending on the filling)
  • Butter – 1 tablespoon
  • Cardamom- 2 pods
  • Milk- ½ to 1 teaspoon

Method:

  • Preheat oven/microwave to 180 degree C.
  • In a mixer jar, blend almonds, sugar and cardamom to a fine powder.
  • Take it out in a bowl, add softened butter at room tempeature, mix it well with the almond powder.
  • Knead it into a dough, by adding ½- 1 teaspoon of milk depending on the need.
  • It should form a tight and pliable dough.
  • Wrap it in a cling film and refrigerate for half an hour.
  • Take tart moulds or silicon moulds, pinch off a small ball of dough, roll into a ball, adapt it to the base and side of the mould into uniform thickness. Do it with gentle pressure and with greased fingers.
  • Poke the base of the adapted dough with a fork at multiple points.
  • Bake the tarts for 8-10 minutes at 180 degrees until it browns at the top.
  • Let the moulds cool for ten minues, using the back of the knife gently seperate the tarts from the moulds, allow them to cool completely on wire rack.
  • Once cooled, store them in airtight containers in fridge and they are ready to be served with fillings of your choice.
  • I have served amrakhand/mango flavoured shrikhand in these cups and they were a huge hit with my kids and hubby.
  • Do write in your innovative ways of presenting these cuties!!
Facebook Comments

Related Post

Bagara baigan- eggplant in peanut gravy A warm salaam from the city of Nizams! As I sit to write down this post, a flood of nostalgia takes over my mind and emotions, after all it’s my hom...
GINGER CHUTNEY/ADRAK CHUTNEY This ginger flavoured and sweetened with jaggery sweet and hot chutney, takes your idli / dosa platter to another level!! A spicy hot super appetising...
SHRIKHAND ICECREAM/FROZEN FLAVOURED YOGURT Shrikhand ice cream, frozen yogurt, how to make shrikhand icecream, kesar pista shrikhand,traditional Indian desserts, festival Indian sweets After...
Ragi-Oats-Poha Dosa How to make ragi dosa, Multigrain dosa, Finger millet(ragi)-oats-flattened rice (red poha) dosa,Breakfast ideas for kids, Healthy and diabetic friendl...
Whole Wheat Mini Burgers After making healthy burger cutlets, it was time to make some healthy buns to go with them. I have been fiddling with whole wheat flour for quite some...
PINEAPPLE UPSIDE DOWN CAKE – Welcoming Sprin... Pineapple upside down cake is probably one of the most visually appetising cakes and definitely a flavourful one. I have had some serious failures in ...

neelima

Hi , I’am Neelima and welcome to my space!! I’am a full time practicing dentist. Cooking had always been my passion, and baking which had started as a fascination is now crossing over to be an obsession.

You may also like...

Leave a Reply

Your email address will not be published. Required fields are marked *