Rum Raisin Tartlets
A crispy mini tart filled with raisins and diced candied fruit, offering a sweet flavor.
Ingredients
unsalted butter (softened at room temperature)
140 g
fine granulated sugar
90 g
salt
1/4 tsp
egg
40 g
all-purpose flour (sifted)
200 g
milk powder (sifted)
10 g
cheese powder (sifted)
10 g
egg yolk
2
butter
75 g
egg white
2
fine granulated sugar
75 g
cake flour (sifted)
60 g
raisins (marinated with rum)
80 g
candied fruit dice (marinated with rum)
40 g
rum (for marinating raisins and candied fruit)
2 tbsp
powdered sugar (for decoration)
to taste
Instructions
1
Preparation
Prepare about 20 small fluted tartlet molds. Remove the unsalted butter from the refrigerator and let it soften at room temperature. Toss the raisins and candied fruit dice with rum to marinate.
2
Make the tart shell
Place the unsalted butter, fine granulated sugar, and salt in a bowl and cream until fluffy with a whisk, then add the egg in two batches and mix until smooth. Sift together the all-purpose flour, milk powder, and cheese powder, then add to the butter-egg mixture and combine. When incorporating the flour, use a cutting-and-pressing motion — never knead — to avoid developing gluten, which would toughen the tart crust. Let the dough rest for at least 30 minutes so it is easier to handle. Take a small piece of dough, press it into a tartlet mold with both thumbs, distributing it evenly and keeping the base from getting too thick, which would affect the texture.
3
Make the filling (part 1)
Put the egg yolks and butter for the filling in a bowl and whip until pale in color — this step must be done thoroughly, otherwise the mixture will not combine smoothly when the egg whites are added.
4
Make the filling (part 2)
Whip the egg whites until foamy, then add the fine granulated sugar in two batches and continue whipping to stiff peaks. Fold the meringue into the butter-yolk mixture in two additions until evenly combined.
5
Mix and bake
Sift the cake flour over the batter and fold in gently, then add the rum-marinated raisins and candied fruit dice and mix until evenly distributed. Spoon the filling into the prepared tartlet molds, filling each about nine-tenths full. Bake in the oven at 175°C for about 25 minutes, then dust generously with powdered sugar to finish.
