- Prep
- 45 min
- Cook
- 20 min
- Total time
- 65 min
- Yield
- 30 mini tartlets (15 savory, 15 sweet)
- Difficulty
- Medium
- Calories
- 85 kcal
Quick summary
“Delicate and crispy puff pastry bases baked in golden disks to compose a refined commemorative table. The mosaic brings halves stuffed with goat cheese, honey, and rosemary, and halves with pastry cream and fresh fruits.”
What you need to know
- Pricking the center of the puff pastry circles with a fork prevents the middle from puffing up, keeping a cavity for the filling.
- Brushing only the top edge with beaten egg allows the dough layers to grow freely on the sides.
- Tempering the egg yolks with warm milk prevents premature coagulation of the eggs in the preparation of the sweet cream.
Ingredients
Main
- package (300g) Massa folhada laminada
- unit Egg (for brushing)
- grams Creamy goat cheese
- tablespoons Good quality honey
- units (chopped) Fresh rosemary sprigs
- Freshly ground black pepper
- ml Whole milk
- units Egg yolks
- grams Refined sugar
- grams Cornstarch
- teaspoon Vanilla extract
- grams Seasonal fruits (strawberry, blueberry, kiwi)
Instructions
Principal
- With a fork, make small holes in the center of each dough circle. Brush the edge of the circles with beaten egg. Bake for about 10-12 minutes, or until lightly browned and forming a small 'edge'.
- For the savory filling: In a bowl, mix the creamy goat cheese, honey, and chopped rosemary. Season with black pepper to taste. Reserve in the refrigerator to firm up a little.
- For the sweet filling (pastry cream): In a saucepan, heat the milk until almost boiling. In a separate bowl, beat the yolks with the sugar until you get a light cream. Add the cornstarch and mix well.
- Pour a little of the hot milk over the yolk mixture, stirring quickly to temper the yolks. Return the entire mixture to the pan over low heat, stirring constantly with a whisk until thickened. Remove from heat, add the vanilla extract, and transfer to a container. Cover with plastic film in contact with the cream and let it cool completely in the refrigerator.
- After the puff pastry bases are cool, fill half with the goat cheese cream and the other half with the crème pâtissière. Drizzle the savory snacks with an extra thread of honey and a small rosemary sprig. Decorate the sweets with seasonal fruits.
- Arrange the mini tartlets on trays, alternating sweet and savory to create a visually appealing mosaic. Serve immediately or store properly according to the storage instructions.
Chef's tips
- Bake the puff pastry on a silicone mat or parchment paper to ensure a crispy and flat bottom.
- Wait for the puff pastry bases to cool completely on a wire rack before applying the cold fillings.
- Dry the pieces of washed fresh fruit well on absorbent paper so as not to water down the surface of the pastry cream.
Variations
- Version with nuts: sprinkle chopped toasted nuts over the savory goat cheese and honey tartlets.
- Sweet citrus version: add lemon zest to the pastry cream milk during heating in the pan.
- Savory version with ham: place a rolled ribbon of Italian prosciutto over the base with goat cheese.
Substitutions
- The creamy goat cheese can be replaced by feta cheese mashed with traditional cream cheese.
- Seasonal fruits can vary between blackberries, fresh sliced figs, raspberries, or thin slices of green grapes.
- The cornstarch in the cream can be replaced by potato starch in the same amount of 20 grams.
How to store
Store the already baked puff pastry bases without filling in an airtight tin for up to 3 days at room temperature. The creams last up to 3 days in the refrigerator. It is recommended to assemble the tartlets at most 2 hours before serving to preserve the texture.
Can it be frozen?
Raw puff pastry bases already cut into circles can be frozen between sheets of plastic for up to 2 months. The ready-made fillings and assembled tartlets should not be frozen, as the cream curdles and the puff pastry softens.
What to serve with
Pairs perfectly with a chilled brut sparkling wine, gin and fruit cocktails, espresso, or aromatic teas.
Frequently asked questions
How far in advance can I assemble the mini tartlets?
Assemble at most 1 to 2 hours before the event to ensure the moisture of the creams does not compromise the crispness of the dough.
How to prevent the edge of the puff pastry from losing its layers when baking?
Cut with a sharp knife without sawing and avoid the beaten egg running down the sides, as the egg seals the folds and prevents growth.
How to avoid the formation of a thick film on cold pastry cream?
Cover the still hot cream with plastic wrap in direct contact with the surface until it cools completely in the fridge.
Can I use homemade puff pastry instead of store-bought?
Yes, homemade puff pastry can be rolled out to a thickness of 3 millimeters and baked under exactly the same conditions.
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