A box of Ultramel has just proved (recipe on box) that you don’t have to be a pastry chef to make Pâtisserie quality tartlets at home. Because of the effort level (not too much) and the patience required, the end result of these sweet, buttery little casings are very rewarding. I didn’t go into any details regarding fillings, but you can easily fill them with whatever you choose. To give you some ideas, you could fill them with fresh fruit topped with whipped cream, you could use tinned caramel topped with slices of banana and then a good dollop of fresh cream or you could just fill them with a generous squeeze of Ultramel which is my personal favourite.
When you start bringing your dough together, don’t stress if it seems very crumbly. Don’t add more butter as it won’t set. Leave it as is and press into tart tins (see images for guidance).
I’ve added 25ml of coconut to my dough for extra flavour (as per original recipe) but you can replace it with crushed almonds if you prefer.
You will need:
30g castor sugar
1 egg yolk
Combine all the above ingredients till they come together and a soft dough forms.
Press into tart casings, cover with foil and bake at 180 degrees Celsius for 10 minutes. Remove foil and bake for another 10 minutes uncovered. Allow to cool and fill with your favourite fillings.
The dough will be crumbly but don’t stress about it, just take pieces and press into pastry casings
Gently press the dough into the casings making sure even coverage
This recipe makes 8 tartlets
After 10 minutes of baking, remove the foil and bake for a further 10 minutes uncovered
Fill with your favourite filling