Small Tartlets with Artichokes




Rating: 3.80 / 5.00 (114 Votes)


Total time: 1 hour

Servings: 4.0 (servings)

For the dough:







For the topping:










Instructions:

Cut butter into pieces, knead with flour, salt, pepper and 1-2 tablespoons cold water. Line four tartlet molds (10cm Ø) with it, refrigerate the dough in the molds for about 1 hour.

For the topping, cut artichoke hearts into eighths. Wash, dry and finely chop parsley. Peel and crush garlic. Mix mascarpone with whipped cream and egg, season with salt and cayenne pepper. Preheat oven to 200°C (fan 180°C, gas mark 3-4). Cover the pastry in the ramekins with a piece of parchment and weigh down with the beans. Blind bake in the hot oven for about 10 minutes. Remove beans and parchment. Mix artichokes with parsley and garlic and place on top of dough. Spread mascarpone cream over top and bake in oven for about 25 minutes more. Let cool and remove from ramekins.

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