Sweet-dough mini tartlets

Name: Sweet-dough mini tartlets
Ingredients: 1 egg; 30 g solid lard; 120 g softened butter; 100 g sugar; 5 ml rum essence; 1/4 teaspoon salt; 50 g sour cream; 5 g baking powder; 350 g flour; 5 g lard for greasing the mold

Dessert - Sweet-dough mini tartlets by Lorena C. - Recipia

Sweet-dough mini tartlets are cooked in a special mold over a flame until golden spots appear on both sides. The shells turn out tender and can hold whatever cream you like, fruit or jam; the dough is made with butter, lard, egg and sour cream. I stopped adding flour when the dough no longer stuck to my hands. Prep: 20 minutes. Cook: 30 minutes. Rest: 30 minutes. Total time: 80 minutes. Servings: 20. Approximately 150 kcal and 2 g protein per serving.

Ingredients

1 egg
30 g solid lard
120 g softened butter
100 g sugar
5 ml rum essence
1/4 teaspoon salt
50 g sour cream
5 g baking powder
350 g flour
5 g lard for greasing the mold

Preparation

1. Put the egg, 30 g lard, softened butter, sugar, rum essence, salt, sour cream and baking powder in a bowl. Sift in half the flour and mix. 2. Gradually add the remaining flour and knead until you have a dough that doesn’t stick. 3. Shape the dough into a ball, cover it with plastic wrap and refrigerate for at least 30 minutes. 4. Grease the special mold with 5 g lard and heat it over a flame for 3 minutes, until hot. 5. Break off suitable pieces of dough and shape them into small balls. Place them in the mold and cook for about 2 minutes on each side, until lightly browned. Work in batches, greasing the mold with a little lard when needed, until you’ve used all the dough.

Notes

I was inspired by Merișor; the special mini-tartlet mold is heated directly over the stove flame. You can fill the cooled shells with cream, fruit or jam; the dough contains gluten, dairy and egg. Make the balls roughly the same size so they brown at the same rate, and if you make them larger, leave them in the mold a little longer. The right flame browns the dough gradually, without blackening the edges before the middle is cooked. If you use fresh fruit, pat it dry after washing and add it to the shells shortly before serving, since moisture softens the dough. Unfilled shells keep for up to 3 days in a tightly sealed container at room temperature. They have the texture of tender cookies, although they come out in small, indented shapes. Serve them with black tea.