Egg White Cream Marmalade Tartlets
Cooking time: 1 h 30 minutes
Difficulty: Medium recipe
Recipe yield: 6-8 pcs.
Egg White Cream Marmalade Tartlets – a recipe for a confectionery product that absolutely everyone will like. Sand baskets filled with protein cream and decorated with chocolate cream. Inside the basket is a small surprise of marmalade. Marmalade can be replaced with jam.
Egg White Cream Marmalade Tartlets Ingredients
- For the test
- Butter 100 g
- Egg yolk 1 pcs
- Wheat flour 165 g
- Powdered sugar 65 g
- Baking powder 0,5 tsp
- Salt 1 pinch
- For egg white cream
- Egg white 2 pcs
- Sugar 130 g
- Water 50 g
- Vanilla sugar 1 tsp
- Lemon juice 0,5 tsp
- For butter cream
- Powdered sugar 40 g
- Butter 75 g
- Condensed milk 30 g
- Cocoa powder 8 g
- For filling
- Marmalade 180 g
Egg White Cream Marmalade Tartlets Recipe
For the Egg White Cream Marmalade Tartlets recipe, all ingredients must be removed from the refrigerator in advance so that they are at room temperature. Cake baskets are prepared as follows. Add icing sugar to softened butter and beat until white. Whisking continuously, add the egg yolk.
Mix flour with salt, baking powder and sift. Pour flour into the butter mixture and continue to stir until crumbs are obtained. Collect all the crumbs and make a soft lump.
Sprinkle the board with flour, put the dough on it and roll out the dough with a thickness of approximately 5-7 mm. Line the rolled-out dough tightly with the cup shapes and cut out the dough with them. After the mold is turned over and press the dough to the bottom and sides, slightly pulling the dough up.
Place the molds with the dough in the refrigerator for 30 minutes, and then pierce in several places with a fork and put in an oven preheated to 200 degrees for 12-15 minutes.
While the baskets are being prepared, prepare the protein cream. Pour sugar with water, mix and put on medium heat. Bring the syrup to a boil, remove the foam and cook for about 5 minutes. Whilst the syrup is cooking, whip the egg whites into a strong foam, then add vanilla sugar and continue beating. Without stopping whisking, pour hot syrup in a thin stream, then lemon juice and continue to beat for another 2-3 minutes. At the end of the process, immediately transfer the cream into a pastry bag or syringe.
Butter cream is prepared like this. Beat softened butter until white. Mix powdered sugar with cocoa, vanilla sugar and sift. Combine the mixture with the butter and continue beating until smooth. Continuing to beat, pour in the condensed milk in a thin stream. As a result, the oil cream should turn out to be lush, smooth and shiny.
At the bottom of the finished tartlets, lay out a teaspoon of marmalade or jam. Sprinkle cream cheese on top. Transfer the butter cream to a pastry bag with a thin nozzle and decorate the baskets with it on top of the protein cream. You can also place a piece of marmalade or jam on top of the protein cream.
