Savory Tartlets with Saffron and Walnut Cream
Delight your guests with these exquisite savory tartlets, where the rich aroma of saffron meets the creamy texture of walnuts. These delightful saffron and walnut cream tartlets, with their delicate shortcrust pastry and flavorful cheese filling, are perfect as an appetizer. Discover our easy tartlets recipe, ready in just 70 minutes!
Dietary Information
Servings:
- 1
To prepare the savory tartlets with saffron and walnut cream, start with the shortcrust pastry: in a mixer, put the flour and cold butter in cubes 1, salt and pepper 2. Blend until you get a sandy mixture, then pour in iced water 3.
- 2
Blend again for a few seconds until you get a compact mixture 4. Give it a rectangular shape 5, wrap it in plastic wrap and let it rest in the refrigerator for 30 minutes. Meanwhile, soak the gelatin 6.
- 3
Dissolve the saffron in a little hot water 7. In a saucepan, heat the cream to a temperature of 60°, then add the Parmigiano 8 and stir to dissolve it. Add the saffron 9 and stir again.
- 4
At this point, incorporate the well-squeezed gelatin 10 and let it dissolve completely. Transfer the cream to a bowl 11 and cover with plastic wrap in contact 12. Let it rest in the refrigerator until ready to use, stirring occasionally.
- 5
Roll out the shortcrust pastry to form a rectangle 5 mm thick 13 and with a cookie cutter, cut out discs of 7.5 cm in diameter 14. Line the non-stick tartlet molds with the discs, 6.5 cm in diameter 15. You can vary the size of the tartlets: the important thing is that there is a difference of 1 cm between the diameter of the discs and that of the tartlet molds.
- 6
Remove the excess dough 16, then knead the scraps again and get other discs; you will get about 18 tartlets of this size. Arrange them on a baking sheet and prick the bottom with the tines of a fork 17. Bake in a static oven at 180° for 30 minutes. Remove from the oven and let cool completely. Meanwhile, toast the walnuts in a pan and transfer the parmesan mousse to a pastry bag with a smooth 16 mm nozzle. Once the tartlets have cooled, fill them with the mousse 18.
- 7
Garnish the surface with the coarsely chopped toasted walnuts 19 and sprigs of dill 20, then let it rest in the refrigerator for 30 minutes. Your savory tartlets with saffron and walnut cream are ready to be served 21!
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