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Condensed Milk Tartelette with Nuts

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Condensed Milk Tartelette with Nuts

🇧🇷Brazil

View in original language

(Português)

Tempo de preparo

1 hour(s)

Porções

14 servings

Valéria F.

@valeriafslara
  • Ingredients
  • Recipe
  • Butter at room temperature125 g
  • Xylitol65 g
  • Almond flour250 g
  • Egg1 unit(s)
  • Sour cream2 can(s)
  • Xylitol11/2 cup
  • Almond flour50 g
  • Nuts to taste
  1. Pasta:
  2. In the mixer, place the butter and xylitol (65g). Beat on medium speed until you get a fluffy and light cream.
  3. Reduce the speed of the mixer, add half of the almond flour and continue beating. Add the egg and beat just to incorporate. Turn off the mixer. Add the remaining almond flour (250g) and mix with your hands, without kneading, until obtaining a homogeneous mass.
  4. Cover the dough with film and put it in the fridge for 30 minutes.
  5. Then just take small portions of the dough and shape into pie or cupcake shapes.
  6. Condensed milk:
  7. In a pan, place the two cans of heavy cream with the xylitol (1 1/2 cups) and the pinch of salt (optional).
  8. Stir over medium heat until it boils. When it starts to boil, place it on low heat and stir until the mixture reaches a very creamy consistency (it takes about 15 minutes).
  9. When it looks like a cream, add the almond flour (50g) and hit the blender for 3 minutes. If you prefer, you can use a mixer and beat the pan.
  10. After beating the mixture, put it back in the pan and stir non-stop for about 8 to 10 minutes so it doesn't stick to the bottom of the container.
  11. Mounting:
  12. After having molded the dough in the molds, add a quantity of condensed milk over the dough, put the nuts, to taste and cover with condensed milk. Remembering that it can't fill completely so it doesn't overflow.
  13. Then, bake in a preheated oven at 180°C and bake for 20 minutes.
  14. You don't need to grease the molds. When they are cold, just remove with the help of a knife and taste these delights.

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