Nutmeg Tartines
6 servings
120 minutes
Nutmeg tarts are an exquisite dessert of European cuisine, captivating with their tenderness and aroma. Their history traces back to French tarts, but the addition of nutmeg gives them a unique character. The fragile shortcrust pastry creates the perfect base for an airy cream infused with cream, vanilla, and a spicy note. The light sweetness of brown sugar harmoniously complements the warm, woody notes of nutmeg. These tarts are perfect for festive tea parties or cozy evenings. Their soft, creamy flavor with a subtle nutty accent makes them a true gastronomic delight that one wants to try again and again.
1
Mix white sugar and softened butter and beat with a mixer until fluffy. Add one egg and beat again. Add flour and salt and knead the dough. Transfer to a table, divide into four parts, and roll each into a circle 5 mm thick. Place the circles in molds with a diameter of 15 cm and a volume of 350 ml, prick with a fork, and refrigerate for an hour.
- Sugar: 100 g
- Butter: 160 g
- Chicken egg: 3 pieces
- Wheat flour: 250 g
- Coarse salt: 0.3 teaspoon
2
Preheat the oven to 190 degrees. Line the pans with baking paper and add baking beans, bake for fifteen minutes, then remove the paper and bake for another fifteen.
3
Combine cream, milk, nutmeg, and vanilla seeds in a saucepan, bring to a boil, and remove from heat. Mix two eggs, brown sugar, and yolks. Add to the warm cream mixture and whisk.
- Heavy cream: 700 ml
- Milk: 170 ml
- Ground nutmeg: 2 teaspoons
- Vanilla pod: 0.5 piece
- Chicken egg: 3 pieces
- Light brown sugar: 100 g
- Egg yolk: 4 pieces
4
Fill the molds with cream and bake for half an hour at 150 degrees. Cool for two hours. Sprinkle with ground nutmeg.
- Ground nutmeg: 2 teaspoons