Who needs coffee? With a tart, filled with walnuts and pineapple pieces?
- Flour 235g | 8.30 oz
- Almond flour 40g | 1.40 oz
- Butter 115 g | 4.05 oz
- Powdered sugar 60g | 2.10 oz
- Salt 2 g | 0.05 oz
- Egg (50-52 g) 1 pc
- Sift the flour, the almond flour, salt and powdered sugar into a bowl. Add the diced cold butter. Use a paddle nozzle (or a large knife) at low speeds to mix it into crumbs.
- Add an egg and knead into a smooth dough. (If you have some difficulties with making a dough lump, then add one tablespoon of cold water). Knead the dough quickly on the table, then roll it out between two sheets of parchment 2 mm (0.08 inch), and place it in the fridge for 3 to 4 hours.
- Cut the base with the ring. Using a sharp knife, cut the strips of the desired height and form the tartlets in the ring (see the pictures). Refrigerate for 30 minutes.
- egg whites 2 pcs
- sugar 100 g | 3.50 oz
- walnuts 100 g | 3.50 oz
- potato starch 30 g | 1.20 oz
- canned pineapple rings to taste
- Whip the whites with a pinch of salt until thick foam. Gradually add sugar and keep whipping until soft peaks. Add the chopped nuts to the starch and mix gently.
- Fill half of the tartlets with the filling; then put the pineapple rings on top and bake in an oven preheated to 170C (340F) for 20 to 25 minutes.
- egg whites 80 g (2 pcs)
- sugar 110 g | 3.90 oz
- water 45 ml | 1.50 oz
- Start whipping the whites at a low mixer speed. Boil the syrup and bring it to 117C (243F).If you have no thermometer, boil the syrup until a “dense ball”.
- When the whites are whipped until soft peaks, gently pour the syrup along the wall and continue whipping for another 5 minutes.
- Using a pastry bag, cover the tart with meringue; and light it up with a burner or put it in the oven under the grill setting for a few seconds.