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Petites tartelettes, or mini tarts. Now aren’t these cute! To start, line molds with a thin pâte sucrée (sweet pastry dough).
Cut off excess dough with rolling pin.
Poke holes at the bottom and pipe almond cream.
To make barquettes aux marrons, add red currants and bake.
Continue Reading "[Ferrandi] Week 8: Petites Tartelettes"