Strawberry and Peach Tartlets with Fromage Blanc
- 1 1/4 cups all-purpose flour
- 1/2 cup sliced blanched almonds
- 1/4 cup sugar
- 1/4 teaspoon salt
- 3 cups milk
- 4 eggs
- 1/2 cup sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 1 cup shredded coconut
- 1/4 teaspoon nutmeg
- 8 strawberries, thinly sliced
- 2 peaches, thinly sliced
- Caramel sticks or candied flowers (optional)
To make crust:
Combine flour, almonds, sugar and salt in a food processor. Pulse until nuts are finely ground. Add butter, and pulse until mixture resembles coarse meal. Slowly add 2 tablespoons of cold water, pulsing several times to form a moist ball.
Remove dough and knead briefly. Divide into 8 equal pieces, flatten each into a disc and cover in plastic wrap. Refrigerate at least 2 hours, until firm.
Preheat oven to 350°F. Preheat oven to 350°F. On a lightly floured surface, roll each disc into a 3 1/2-inch circle and place in 2 1/2-inch tart shells. Glide a rolling pin over shells to trim edges. Pierce holes in dough with fork tines. Freeze 15 minutes. Transfer to a baking sheet and bake 10 minutes. If dough is bubbling, re-pierce with fork. Continue baking 5 to 7 minutes, until golden brown. Remove from oven; cool completely.
To make filling:
Scald milk in small saucepan. In medium bowl, beat eggs lightly. Add sugar and salt and slowly stir in hot scalded milk. Mix in vanilla and coconut.
Fill each shell with fromage blanc. Sprinkle with nutmeg.
Increase oven temperature to 425 nd back on lower rack about 30 minutes, until custard is firm. Refrigerate until chilled, about 4 hours.
Fan out 1 strawberry and a few slices of peach. Garnish, if desired.