Blueberry and frangipane tartlets with caramel shards, diplomat crème and fruit
Prep: 2 hrs
Superb tartlets encased in a crispy shell.
Rate this recipe
Recipe Disclaimer
Tap for method
Ingredients (18)
For the sweet crust:
250 g | flour — cake |
100 g | icing sugar |
100 g | butter |
1 | eggs |
For the frangipane
1 c | almond flour |
1/2 c | sugar — granulated |
30 g | flour |
30 g | butter — unsalted |
2 | eggs — large |
blueberries |
For the caramel:
100 g | sugar |
50 ml | water |
For the diplomat creme:
250 ml | milk |
1 tsp | vanilla |
50 g | castor sugar |
2 | eggs — just the yolks |
10 g | cornflour — maizena |
300 ml | cream — fresh, whipped |
Tap for ingredients