Angelica Tartlets RecipeOrigin: Britain Period: Traditional |
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Candied angelica used to be a common staple in the kitchen. This recipe allows you to candy your own angelica which can be consumed as a sweet or it can be used as a form of crystallized fruit in a whole range of recipes. Ingredients
60g Sweet Shortcrust Pastry Dough 
Angelica Tartlets Preparation:Method:Chop the angelica into small pieces (make sure to use home-made as the shop-bought is insipid as best) and place in a bowl before covering with warm water to remove the excess sugar. Set aside for a few minutes. Meanwhile line tartlet tins with the pastry and prepare the filling. Dice the butter and barely melt in a saucepan. Remove from the heat and beat in the honey, curd cheese and the egg yolk mixed with the milk. Whisk to combine then stir-in the soaked angelica. Whisk the egg white into stiff peaks then fold this in. Spoon the mixture into the pastry tartlet cases and bake in an oven pre-heated to 200°C for 30 minutes, or until puffed-up and golden. Allow to cool then transfer to a wire rack and allow to cool completely. |
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Other recipes with angelica and cottage cheese as primary ingredients: Cheesecake Rhubarb and Angelica Jam Angelica Tartlets Sambocade Angelica Soup Samartard Candied Angelica Pickled Angelica A Tarte of Beans Bienenstich 2 Iab Join the Celtnet Recipes Discussion Forum The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
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