Cream & Cinnamon Tarlets
I love lazy Sundays. Doing nothing else but making some cream and cinnamon tarlets for tea break. What could be better than appreciating a cup of Earl Grey or Infusion with some tartelettes/tarlets while reading the Sunday newspaper (trying to catch up with all the headlines).
Scanning through the bookshelf and picked up one of my French Dessert cookbooks, I randomly flipped through the pages and my eyes were fixed on the page where it says Mini-Tartelettes à la crème et à la Cannelle (Mini tarts with Cream and Cinnamon). Yum… I love Cinnamon.
Remember I made tartelettes/tarlets Les Petites Tartelettes au Fromage et aux Tomates before? But those are savoury tartelettes/tarlets. This time, tartelettes/tarlets are for dessert or rather afternoon tea. 🙂
So, I thought I would give it a try. They turned out really nice. There’s no other brilliant way to eat them over a cup of tea. Earl Grey is one of my favourites. J’adore le thé Earl Grey!
For the Cream & Cinnamon Tarlets:
300g puff pastry
400ml double cream/single cream
3-4 tbsp castor sugar
1 tsp cinnamon powder
icing sugar for decoration
1. Preheat the oven at 180 degrees celcius. Butter tarlet mould. Roll out the puff pastry. It has to be 2mm in thickness.
2. Cut the puff pastry using a cookie cutter with a diameter of 8cm.Then, lay the cut pastry in the mould. Press the pastry against the mould to form a shape and press the edges with your thumbs.
3. Mix eggs, 3 tablespoons of sugar, 400ml of double cream, 30g of butter and 1 teaspoon of cinnamon powder. Mix well with a whisk. Pour the mixture into the pastry that have been prepared in the mould. Bake for 20-25 minutes.