Nutrition Facts
8 servings
8
Recipe for Plum Tartlets without an Oven
This recipe for no-bake Mirabelle tarts with mint butter, ricotta, and Speculoos is provided by Mirabelles. Photo credit: © Croque-Madame Studio - ©Croque Madame Studio 2020.
Ingredients
36 Mirabelle from Lorraine
200 Speculoos Cookie
130 Butter
400 Brousse
7 Mint
Directions
1
Prepare the mint butter and the tart bases a few hours in advance.
2
Wash and finely chop 5 mint leaves, then mix them with 50 g of softened butter using a fork. Set aside in a small container in the refrigerator.
3
In a large mixing bowl, crush the cookies using a pestle.
4
Melt the remaining 80 g of butter over low heat in a small saucepan, then mix it with the crushed biscuits.
5
Divide the obtained dough into 8 small round silicone molds of 8cm in diameter (or use cookie cutters). Press down well with a pestle, raising the dough slightly on the edges, and set aside in the refrigerator.
6
Just before serving, carefully unmold the tart shells and fill them with soft cheese.
7
Wash the plums, cut them in half, and remove the pit.
8
In a large skillet, sauté the halved plums with mint butter for a few minutes over medium heat.
9
Finely chop the remaining 2 leaves of mint.
10
To finish, arrange the apricot halves in a crown shape on the cheese, sprinkle with chopped mint, and serve the tarts while still warm.
Ingredients
Ingredients
36 Mirabelle from Lorraine
200 Speculoos Cookie
130 Butter
400 Brousse
7 Mint
Directions
Directions
1
Prepare the mint butter and the tart bases a few hours in advance.
2
Wash and finely chop 5 mint leaves, then mix them with 50 g of softened butter using a fork. Set aside in a small container in the refrigerator.
3
In a large mixing bowl, crush the cookies using a pestle.
4
Melt the remaining 80 g of butter over low heat in a small saucepan, then mix it with the crushed biscuits.
5
Divide the obtained dough into 8 small round silicone molds of 8cm in diameter (or use cookie cutters). Press down well with a pestle, raising the dough slightly on the edges, and set aside in the refrigerator.
6
Just before serving, carefully unmold the tart shells and fill them with soft cheese.
7
Wash the plums, cut them in half, and remove the pit.
8
In a large skillet, sauté the halved plums with mint butter for a few minutes over medium heat.
9
Finely chop the remaining 2 leaves of mint.
10
To finish, arrange the apricot halves in a crown shape on the cheese, sprinkle with chopped mint, and serve the tarts while still warm.
Notes
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