Nutrition Facts
8 servings
8
Recipe for Plum Tartlets without an oven, with mint butter, fresh cheese, and spiced biscuits.
A recipe for mirabelle tartlets. Photo credit: Croque-Madame Studio.
Ingredients
200 Speculoos Cookies
130 Butter (for the tart base and mint butter)
400 Ricotta
7 Large mint leaves
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 the fridge in a small container.
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 with a diameter of 8cm (or use cookie cutters). Press down firmly using a pestle, raising the dough slightly on the edges, and set aside in the fridge.
6
Just before serving, carefully unmold the tart shells and fill them with cheese.
7
Wash the plums, cut them in half, and remove their pit.
8
In a large skillet, sauté the halved plums with the mint butter for a few minutes over medium heat.
9
Finely chop the remaining two leaves of mint.
10
To finish, arrange the fruit in a crown shape on the filling, sprinkle with chopped mint, and serve the tarts while still warm.
Ingredients
Ingredients
200 Speculoos Cookies
130 Butter (for the tart base and mint butter)
400 Ricotta
7 Large mint leaves
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 the fridge in a small container.
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 with a diameter of 8cm (or use cookie cutters). Press down firmly using a pestle, raising the dough slightly on the edges, and set aside in the fridge.
6
Just before serving, carefully unmold the tart shells and fill them with cheese.
7
Wash the plums, cut them in half, and remove their pit.
8
In a large skillet, sauté the halved plums with the mint butter for a few minutes over medium heat.
9
Finely chop the remaining two leaves of mint.
10
To finish, arrange the fruit in a crown shape on the filling, sprinkle with chopped mint, and serve the tarts while still warm.
Notes
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