Tangy sea buckthorn tarts with a sweet, buttery crust. A bright and festive winter dessert.
Sea Buckthorn Tarts
Tangy sea buckthorn tarts with a sweet, buttery crust. A bright and festive winter dessert.
Equipment
- Muffin tin (12 cups), Mixing bowls, Rolling pin, Small saucepan
Ingredients
For the crust:
- 200 g all-purpose flour
- 100 g cold butter cubed
- 50 g powdered sugar
- 1 egg yolk
- 2 tbsp cold water
For the filling:
- 200 g sea buckthorn berries
- 100 g granulated sugar
- 2 tbsp cornstarch
- 1 lemon juice and zest
- 1 egg
- 2 tbsp butter
Instructions
For the crust:
- In a bowl, mix flour and powdered sugar.
- Rub in the cold butter until mixture resembles coarse crumbs.
- Add egg yolk and water, mix until dough forms.
- Wrap dough in plastic wrap and chill for 30 minutes.
- Preheat oven to 180°C (350°F).
- Roll out dough and cut into circles to fit muffin tin cups.
- Press dough into cups and prick with a fork.
- Bake for 10 minutes, until lightly golden.
For the filling:
- In a saucepan, combine sea buckthorn berries, sugar, and cornstarch.
- Cook over medium heat until berries soften and mixture thickens.
- Remove from heat, stir in lemon juice and zest.
- In a bowl, whisk egg and melted butter.
- Add sea buckthorn mixture to egg mixture, stir well.
- Pour filling into pre-baked tart crusts.
- Bake for 10 minutes, until filling is set.
- Cool completely before serving.
Notities / Tips / Wijnadvies
Serving Tip:
Dust with powdered sugar and serve with whipped cream.Wine Advice:
A sweet dessert wine like ice wine or a late-harvest Riesling.Voedingswaarden
Calories: 220 kcal | Carbohydrates: 30 g | Protein: 3 g | Fat: 10 g | Sugar: 18 g