Almond tartlets topped with lemony strawberries and accompanied by a creamy orgeat milk

Tartelettes amandine et fraises marinées
Copyright © C'est Ma Food

Spring is about gentle sunshine, blossoming flowers, and picnics in the countryside! That’s what awakens our taste buds in this period of renewal. And for your picnic basket here is a subtle dessert to be savoured with each bite: tartlets of shortbread-style pastry, topped with baked almond cream and garnished with lemony strawberries, accompanied by cool and creamy orgeat milk.

This ode to almond and seasonal fruits calls for an A.O.C Rasteau red wine with a limpid blackcurrant colour with glints of fuchsia. The nose of mineral, floral and red berry aromas is a perfect and refreshing companion for this chic picnic. The notes of this wine evoke a fresh and generous bouquet. The aniseed, fresh vanilla, and bitter almond mingle languidly on the palate with the tangy flavour of the strawberries and the gentleness of the almonds. An indulgent escapade for gourmets!

Preparation time: 55 minutes / Rest time: 2h25 / Cooking time: 20 minutes / Makes 6 tartlets




For the creamy orgeat milk

  • 250 ml single cream
  • 250 ml of oat milk
  • 2 tbsp of orgeat syrup

For the tartlet bases

  • 250 g of flour
  • 20 g of powdered almonds
  • 30 g of sugar
  • 2 pinches of salt
  • 160 g of soft butter
  • 1 egg
  • 1 egg white

For the amandine topping

  • 1 vanilla pod
  • 80 g of soft butter
  • 100 g of sugar + 1 tsp
  • 3 pinches of salt
  • 1 egg
  • 125 g of powdered almond
  • 1 pinch of salt
  • 250 g of fresh strawberries
  • ½ a lemon
  • 40 g of flaked almonds





For the creamy orgeat milk

  • Mix the single cream, oat milk and orgeat syrup together in a pan.
  • Bring to the boil, reduce and then leave to cool. Place the mixture in the fridge for at least an hour.

For the tartlet bases

  • Mix together the flour, powdered almond, sugar and salt.
  • Cut the butter into small cubes and mix it with the dry ingredients with your fingertips.
  • Add the beaten egg and the egg white and knead the dough until smooth but without overworking it. Wrap in cling film and cool in the fridge for at least an hour.
  • Preheat your oven to 180° C.
  • Roll out the pastry thinly and cut out circles of around 10 cm in diameter.
  • Grease and flour the insides of 6 round cookie cutters (of 8 cm in diameter) and push them into the pastry. Place in the fridge for 15 minutes to harden.
  • Remove the excess pastry around the outside of the cutters with a knife.
  • Place the cutters containing the pastry on an oven rack lined with baking paper and cook in the oven for 5 minutes.
  • After taking them out of the oven, leave the tartlet bases to cool slightly before removing them delicately from the cutters.

For the amandine topping

  • Slice the length of the vanilla pod and scrape out the vanilla seeds.
  • Mix together the butter and sugar until creamy and then add the vanilla seeds, the egg, the powdered almonds and a pinch of salt and mix again.
  • Spread the topping on the part-baked tartlet bases.
  • Return to the oven for the second baking of around 15 minutes until the topping is golden brown.
  • Keep aside a few strawberries for decoration.

For the strawberries

  • Halve or quarter the rest of the strawberries depending on their size. Pour over the juice of half a lemon and some shavings of its zest. Mix thoroughly and leave to marinate for at least 10 minutes.
  • Toast the flaked almonds in a dry frying pan.

For the presentation

  • Once the tartlets have cooled, garnish the baked topping of each one with some lemony strawberries and a sprinkling of toasted flaked almonds. Cut the remaining strawberries in half and place a half on each tartlet for decoration.
  • Serve the tartlets accompanied by the creamy orgeat milk.

Enjoy! For more recipes, click here!

Photo credits C’est Ma Food.

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