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Tartelettes sans gluten à la farine de châtaigne, fondant au marron, crème légère au miel et pommes pochées

Recipe by Papa en Cuisine

Petites tartelettes gourmandes sans gluten, à base de pâte sucrée à la farine de châtaigne, garnies d'un fondant au marron, d'une crème pâtissière au miel, d'une touche de confiture de myrtilles et de pommes pochées au sirop. Inspirées du dessert primé aux Prix Goût et Santé, ces tartelettes sont à la fois moelleuses, croquantes et parfumées.

MediumFrenchServes 12

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Source Video
1h 50m
Prep
5m
Cook
14m
Cleanup
2h 9m
Total

Cost Breakdown

$15.21
Total cost
$1.27
Per serving

Critical Success Points

  • Obtenir une texture sableuse lors du sablage du beurre avec la farine de châtaigne.
  • Repos de la pâte au frais avant le roulage pour éviter qu’elle ne se rétracte.
  • Cuisson de la crème au miel sans faire bouillir afin d’éviter les grumeaux.
  • Cuisson des tartelettes jusqu’à une coloration dorée sans les brûler.

Safety Warnings

  • Manipuler le lait chaud et le sirop de sucre avec précaution pour éviter les brûlures.
  • Utiliser des gants de cuisine lorsqu’on manipule les moules chauds sortis du four.

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