You are here

Bordelaise Tartelettes

admin's picture
  Flaky dough 1⁄2 Pound
  Granulated sugar 3⁄4 Cup (12 tbs)
  Egg yolks 5 Large
  Egg 1 Large
  All purpose flour 1⁄2 Cup (8 tbs)
  Hot milk 2 Cup (32 tbs)
  Rum 2 Tablespoon
  Egg 1 , beaten
  Icing sugar 1 Tablespoon

Use 4-in (10-cm) diameter tartelette molds with a depth of 3/4 in (2 cm). Roll out dough on lightly floured surface 1/8 in (0.3 cm). Line molds and prick bottoms with fork; set aside. Cut remaining dough into thin strips to arrange on top of filling; set aside.
? Place sugar and egg yolks in stainless steel bowl. Beat together with electric hand mixer. Beat in whole egg and sift flour over batter; mix well.
Add hot milk and rum; mix well. Set bowl on saucepan half-filled with hot water over low heat. Cook mixture until it becomes very thick, stirring constantly.
Remove bowl from stove and cover with waxed paper. Let cool at room temperature.Preheat oven to 400 °F (200 °C). When cream filling is cold, mix well and spoon into molds. Position thin strips of dough over filling in grid pattern. Trim off excess dough and crimp edges. Brush with beaten egg.
Bake 15 to 18 minutes.
Remove tartelettes from oven and sprinkle with icing sugar. Let cool before serving.

Recipe Summary


Rate It

Your rating: None
Average: 4.2 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2165 Calories from Fat 473

% Daily Value*

Total Fat 52 g79.7%

Saturated Fat 18.8 g94%

Trans Fat 0 g

Cholesterol 1393.6 mg464.5%

Sodium 1425.2 mg59.4%

Total Carbohydrates 346 g115.5%

Dietary Fiber 6.1 g24.5%

Sugars 198.6 g

Protein 59 g117.6%

Vitamin A 40.6% Vitamin C

Calcium 76% Iron 63.4%

*Based on a 2000 Calorie diet

Bordelaise Tartelettes Recipe