Imagine a bite-sized dessert that transports you straight to the charming streets of Spain with its delicate texture and enchanting anise flavor. These mini tarta de anis are not just pastries; they're little pockets of pure culinary joy that will make your taste buds dance with delight! Perfectly crisp, subtly sweet, and infused with the unique warmth of anise seeds, these tiny tartlets are about to become your new obsession.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Spanish
Serves: 8 servings
Ingredients
- 1 cup all-purpose flour
- 1/2 cup butter, softened
- 1/4 cup sugar
- 1 egg yolk
- 1/2 teaspoon anise seeds
- 1/4 cup heavy cream
- 1/4 cup sugar (for filling)
- 1 egg (for filling)
Instructions
- Preheat your oven to 350°F (175°C). This will ensure that your mini tarta de anis bakes evenly.
- In a mixing bowl, combine 1 cup of all-purpose flour, 1/2 cup of softened butter, and 1/4 cup of sugar. Use a pastry cutter or your fingers to mix the ingredients until the mixture resembles coarse crumbs.
- Add 1 egg yolk and 1/2 teaspoon of anise seeds to the flour mixture. Mix until the dough starts to come together. If the dough is too crumbly, you can add a teaspoon of cold water, but be careful not to overwork it.
- Once the dough is formed, gather it into a ball, wrap it in plastic wrap, and refrigerate for about 10 minutes. This will help the dough to firm up and make it easier to roll out.
- After chilling, take the dough out of the refrigerator and roll it out on a lightly floured surface to about 1/8 inch thickness. Cut out circles that are slightly larger than your tartlet pans.
- Gently press the dough circles into the tartlet pans, ensuring that the dough covers the bottom and sides. Prick the bottom of each tart with a fork to prevent bubbling during baking.
- Bake the tart shells in the preheated oven for about 10-12 minutes, or until they are lightly golden. Remove from the oven and let them cool while you prepare the filling.
- In a separate mixing bowl, combine 1/4 cup of heavy cream, 1/4 cup of sugar, and 1 egg. Whisk together until the mixture is smooth and well combined.
- Once the tart shells have cooled, carefully pour the filling mixture into each shell, filling them about 3/4 full to allow for expansion during baking.
- Return the filled tarts to the oven and bake for an additional 15-20 minutes, or until the filling is set and slightly golden on top.
- Remove the mini tarta de anis from the oven and allow them to cool in the pans for a few minutes before transferring them to a wire rack to cool completely.
- Once cooled, you can dust the tarts with powdered sugar or serve them as is. Enjoy your delicious mini tarta de anis!
Tips
- Chill your dough: Always refrigerate the pastry dough for at least 10 minutes before rolling. This helps prevent shrinkage and ensures a flakier crust.
- Use cold ingredients: Keep your butter and eggs cold to achieve the best pastry texture.
- Don't overwork the dough: Mix just until ingredients come together to maintain a tender crust.
- Prick the tart shells: This prevents the bottom from bubbling up during baking.
- Fill tarts carefully: Use about 3/4 full to allow room for the filling to expand without overflowing.
- Watch your baking time: Ovens can vary, so keep an eye on your tartlets to prevent over-browning.
- Cool completely before serving: This helps the filling set and makes for easier serving.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 22g
Protein: 3g
Fat: 14g
Saturated Fat: 8g
Cholesterol: 55mg
