The perfect recipe for shortcrust tartlets, combined with the perfect technique. That’s all you need to serve the tastiest little tarts at any time of the year – spontaneously.
If you nod at least two times after reading the following statements, this is your recipe! Your joker. Your secret weapon.
- In the morning/afternoon/after dinner I often spontaneously crave for some fine sweets, but I’m lacking the motivation to prepare it…
- I’m actually looking forward to spontaneous visits. If I could just as spontaneously offer some easy to make but lovely treats…
- I could put these pre-packaged shortcrust pastry tarts in the drawer again. But to be honest: they are not really tasty…
Why buy tartlets If you can bake them so easily?
The recipe comes from the Netherlands, more precisely from the beautiful and really outstanding patisserie Holtkamp in Amsterdam.
If you are interested: Here is my Holtkamp story.
Cees Holtkamps sweet shortcrust tartlet recipe not only convinces me because it tastes fantastic. You prepare it with soft butter, and if you stick to the preparation recommendation, it is guaranteed that you’ll end up having beautiful and heavenly crispy little tarts.
The trick to produce on stock comes from Michelin-starred chef Douce Steiner. In her dessert book “Cuisine Douce” she recommends a long baking time at low temperature.
Afterward, place them in an airtight container and never forget to restock – you’ll be thankful whenever you feel that some delightful little sweet treat should be on the table.
I often bake them in muffin moulds. The recipe is good for at least 18 pieces. Just put the dough loosely into the moulds. Once in the oven, the heat will put everything right in place.
Bake your shortcrust tartlets in muffin- or the classic molds
Especially pretty and slightly larger: classic tartlet-molds. However, you have to grease and dust them with enough flour so that they can easily loosen after baking.
If you’ve read up to here, you might be happy to see my next post. I’ll tell you my favorite recipes for spring-fresh tartlet fillings. Summer ideas will follow soon, and one day it will be autumn and winter…
So don’t hestistat to sign up for my newsletter if you don’t want to miss new recipes, stories and especially my next actions! It’s going to be exciting!
Now have fun baking and enjoying these delicious shortcrust tartlets – Here comes the recipe for twelve months of little-tart-luck!