Parmesan Cream and Grape Tartlets Recipe
Category: Appetizers
Servings: 6
Ingredients:
| Ingredient | Quantity |
|---|---|
| Whole Milk | 5g |
| All-purpose Flour | 95g |
| Butter | 75g |
| Parmesan Reggiano DOP | 75g |
| Fine Salt | 1 pinch |
| Black Pepper | to taste |
| Thyme | 2 sprigs |
| Parmesan Reggiano DOP | 50g |
| Whole Milk | 125g |
| All-purpose Flour | 5g |
| Butter | 5g |
| White Grapes | 6 |
| Walnuts | 6 halves |
| Thyme | to taste |
| Parmesan Reggiano DOP | to taste |
Instructions:
To create these delicious Parmesan Cream and Grape Tartlets, you’ll begin by making the savory shortcrust pastry base. Start by placing the flour into the bowl of a stand mixer fitted with the paddle attachment. Add the grated Parmesan, cold cubed butter, black pepper, and a pinch of salt.
Turn the mixer on to medium speed, and slowly drizzle in the cold milk. Once combined, you should have a dough ball. Remove the dough from the mixer and gently knead it by hand until it forms a smooth ball.
Once the dough is prepared, place it on a lightly floured surface and roll it out using a rolling pin until it’s about 3mm thick. Using a cookie cutter or a round cutter of about 11 cm in diameter, cut out six circles of dough.
Next, butter six small tartlet pans (each about 10 cm long and 2 cm high, with a fluted edge). Gently press each dough circle into a tartlet pan, ensuring that the dough fits snugly along the bottom and up the sides of the pan. Trim away any excess dough using a knife.
While the tartlet shells are baking, you can prepare the Parmesan cream filling. In a saucepan with high sides, pour in the milk. Heat the milk over medium heat until it is hot but not boiling. Once the milk is warm, slowly sprinkle in the flour, stirring constantly with a whisk. Continue to whisk until the mixture forms a smooth roux and takes on a golden color.
Gradually add the hot milk to the roux, continuing to stir with the whisk to prevent lumps. Cook the mixture over low heat, stirring occasionally, until it thickens into a creamy consistency. Once thickened, remove the saucepan from the heat and stir in the freshly grated Parmesan Reggiano. Mix until the cheese is fully incorporated and the cream is smooth.
Transfer the Parmesan cream to a bowl, cover with plastic wrap, and let it cool. While it cools, finish baking the tartlet shells. Once the shells are golden brown and fully cooked, allow them to cool slightly.
Once the tartlet shells have cooled, carefully remove them from the pans and place them on a cooling rack to ensure they cool completely. Once the shells are completely cool, spoon a generous amount of Parmesan cream into each tartlet.
Top each tartlet with three thin slices of white grape and a walnut half for a delightful contrast of textures and flavors. Finish by grating a few more shavings of Parmesan Reggiano over the top for an extra touch of cheesy goodness.
These Parmesan Cream and Grape Tartlets are now ready to serve, and they make an elegant appetizer for any occasion! Enjoy the harmonious balance of creamy, savory Parmesan with the fresh sweetness of the grapes and the crunch of the walnuts.
