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All ingredients at room temperature


  1. In a mixer with the paddle attachment, combine butter, wheat flour, and cornmeal until it turns into a crumbly mixture.
  2. Add the powdered sugar, salt, and vanilla extract.
  3. Finally, add the beaten egg and milk. Mix on low speed until everything is combined.
  4. Transfer the dough to a bowl and portion it according to the mold you’re using. Use about 15-20g of dough per tart.
  5. Roll the dough into a ball and flatten it in your hand to wrap around your chosen filling, which should already be prepared and portioned into 5 to 10 g balls depending on the size of the mini tart.
  6. Bake at 180 degrees Celsius for 8 to 10 minutes. When the tart is golden brown, with the bottom slightly caramel-colored, it’s ready.
  7. Carefully remove the tarts from the oven and transfer them to a cooling rack with the help of a spatula.
  8. Once cooled, they can be stored in an airtight container. They will last about 20 days, depending on the moisture of the filling used.
  9. You can make a large tart if you prefer, but mini tarts are recommended for their individual serving size.
  10. For the filling, you can use your creativity. The choice of filling can greatly influence the flavor of the tart.


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