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Mini Pastafrolas: A sweet and easy treat with breathtaking dough

Mini Pastafrolas: A sweet and easy treat with breathtaking dough

These delicious Mini Pastafrolas are a perfect blend of traditional flavors and adorable presentation, designed to win hearts and satisfy sweet cravings. Each mini tart is made with a tender, buttery crust, filled with rich quince jelly and topped with finely woven strips of pastry. This recipe allows for flexibility in size, offering the ability to make several mini tartlets or one large tart to suit any occasion. It is a charming dessert that combines simplicity of preparation and elegance of execution.

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Why you will love it

Mini Pastafrolas are an instant favorite for their buttery lemon zest pastry base and sweet, comforting quince jelly filling. Their small size makes them not only cute, but also ideal for portion control or serving as part of a larger dessert. If you are a fan of slightly tangy and sweet flavors, these tartlets will definitely appeal to you. Plus, their versatility in topping choices, like replacing quince with sweet potato jam, makes them adaptable to different tastes and preferences.

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Perfect opportunity

These mini pastafrolas are fantastic for a variety of occasions, from Sunday brunches to festive gatherings. They are particularly suitable for tea parties, family dessert nights or even as homemade gifts during the holidays. Their elegant appearance and individual serving size make them excellent for dinner parties or as a special treat to brighten up any ordinary day.

Decorating Tips

For an extra touch of charm, you can sprinkle the tartlets with icing sugar once they have cooled. If you're serving at a party or gathering, consider adding a small dollop of whipped cream to each pie for added luxury. Decorative edible flowers or small mint leaves can also be placed on top to enhance their visual appeal and introduce a new contrast to the sweet flavors.

Ingredients:

  • 320 grams of flour
  • 130 grams of sugar
  • Zest of 1 lemon
  • 165 grams of butter, room temperature
  • 1 whole egg
  • 2 egg yolks
  • 1/2 teaspoon baking powder (2.5 grams)
  • 1/4 teaspoon of salt
  • 1 teaspoon vanilla extract (optional)
  • 400 grams of quince jelly
  • Hot water
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Instructions:

  1. In a mixing bowl (you can use a mixer), beat together the room temperature butter, sugar, and lemon zest until fluffy. Add the whole egg and egg yolks, beating until well incorporated.
  2. Gradually add the dry ingredients (flour, baking powder, salt) until well combined. Turn the dough out onto a lightly floured surface and shape it into a ball. Chill in the refrigerator for 30 to 40 minutes.
  3. Meanwhile, soften the quince jelly with a little hot water and mash it with a fork until you obtain a puree-like consistency.
  4. Prepare your tart pans or tart pans by greasing and flouring them.
  5. Take pieces of refrigerated dough and press them into the molds. Pour a little quince jelly into each mold, then roll out small strips of dough and arrange them on top in a lattice shape.
  6. Preheat your oven to 180 degrees Celsius (356 degrees Fahrenheit) and bake the mini tartlets for 20 to 25 minutes, or longer if you're making a larger pastafrola.
  7. Let cool slightly before serving.

Enjoy these comforting mini pastafrolas, a sweet treat that is as delicious to look at as it is to eat!

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