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
- 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!!