You know by now that entertainment makes me happy. Those tasty little snacks as an entrance to dinner. I now have a few nice variants on the site and this new version in the form of a savory tartelette is a delicious addition.

It is a nice brittle 'biscuit' with a fresh filling of peas and lime. Finished off with some edible flower petals from the garden, it is a festive and surprising snack. And if you use the orange leaf of the nasturtiums, you even have a reference to the European Championship, if you like.

You need a few tries before the dough is optimal, but the first versions are also super tasty.
To work!

Tartelette met doperwt en limoen — Pin
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Tartelette with pea and lime

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Course: amuse boucheDifficulty: Advanced

Portions

persons

Preparation time

hour

minutes

Tools:
– Rolling pin
– Tartelette molds (I use them with a diameter of 5 cm)
– Plug set
– Blender
– Piping bag

Ingredients

For the tartlet
60 gr flower
40 gr unsalted butter, cubed
1 gr salt
1 egg yolk
For the peascreame
150 gr peas (can be frozen)
cooking cream
pea salad
1 hand peas (preferably fresh)
1 twig coin
Garnish
lime gel
Edible petals (e.g. cornflower or nasturtium)

Preparation

tartlet
Mix the ingredients into a dough ball, wrap with cling film and let rest for half an hour in the fridge.
Sprinkle some flour on the counter and carefully roll out the dough thinly.
Grease the tartelette molds with some soft butter (a brush is handy, not necessary) and cut rounds out of the dough that are large enough for the molds.
Press the dough well into the folds of the molds and let it rest for half an hour in the fridge.
Prik wat gaatjes in de bodem van de tartelettes en bak ze in 25 minuten af op 170°C boven- en onderwarmte.
lime gel
Mix all ingredients well, bring to a boil and cook for 2 minutes.
Pour into a baking dish and let it set in the fridge.
Then spin smooth in the blender and transfer the gel into a piping bag.
garden peascreame
Boil the peas for about 7 minutes.
Drain and smooth the peas in a blender with some cooking cream. If necessary, add a little cream at a time until you have a smooth cream.
Pass the cream through a fine sieve and place in a piping bag.
pea salad
Blanch the peas for 2 minutes and rinse with cold water.
Cap the peas again by removing the outer membrane.
Finely chop the mint leaves.
Mix the peas and mint with some lime gel, pepper and salt.
layout
Pipe a layer of pea cream into the tartelettes and place some of the 'salad' on top.
Pipe some dots of pea cream and some dots of lime gel on top.
Divide some edible petals or herbs over the tartelette.
Enjoy your meal!