Egg White Cream Marmalade Tartlets

Egg white cream marmalade tartlets – recipe with photo, confectionery
Rating: 4.4 Votes: 17
Cooking Time:
1 hour 30 min.
Recipe Yield:
6-8 servings
Difficulty:
Medium recipe

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.

Recipe Ingredients

For Dough
Wheat Flour 165 g
Butter 100 g
Egg Yolk 1 pcs
Baking Powder 0.5 tsp
Salt 1 pinch
For Egg White Cream
Egg White 2 pcs
Sugar 130 g
Water 50 g
Lemon Juice 0,5 tsp
For Butter Cream
Butter 75 g
For Filling

Cooking 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 cooked 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°C (390°F) for 12-15 minutes.

While the baskets are being cooked, cook the egg whites 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 cooked 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.