Couscous tartlets with cream and berries
Have you already planned the appetizer, first and second courses but have no ideas for a Valentine’s Day dessert? No worries: here are the couscous tartlets with cream and berries. The recipe is by our food blogger Francesca Lucisano.
Ingredients for the couscous shortcrust pastry:
- 200 g of all-purpose flour
- 100 g of beetroot couscous
- 50 ml of water
- 100 g of sugar
- 1 egg
- 50 ml of olive oil
- 1 packet of vanilla sugar
For the custard:
- 1 egg
- 2 tablespoons of all-purpose flour
- 3 tablespoons of sugar
- 250 ml of milk
- 1 packet of vanilla sugar
For the decoration:
- 100 g of berries
- 30 g of sugar
Preparation:
Rehydrate the couscous with lukewarm water and let it rest for 10 minutes. Pour the flour onto a work surface and add the fluffed couscous.
Add the sugar, egg, oil, and vanilla. Knead everything well until you obtain a smooth dough. Roll it out with a rolling pin to a thickness of half a centimeter and cut out discs about 10 cm in diameter.
Add the sugar, egg, oil, and vanilla. Knead everything well until you obtain a smooth dough. Roll it out with a rolling pin to a thickness of half a centimeter and cut out discs about 10 cm in diameter.
Place them in a muffin tin sprayed with non-stick spray and bake in a preheated oven at 180°C for 10 minutes.
In the meantime, prepare the custard. Mix the egg with the sugar, add the flour, milk, and vanilla. Bring the saucepan to the heat and let it thicken.
In the meantime, prepare the custard. Mix the egg with the sugar, add the flour, milk, and vanilla. Bring the saucepan to the heat and let it thicken.
Set the cream aside and pour the berries into a small pan. Add the sugar and let them caramelize over low heat.
When the tartlets are cooked, remove them from the oven and let them cool. Fill them with custard and decorate with the berries. Serve.
When the tartlets are cooked, remove them from the oven and let them cool. Fill them with custard and decorate with the berries. Serve.
