Spiced Root Veg Tartlet
(0 votes)
(0 votes)
Health Score:
61 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr 15 min.
Preparation
ready in 1 hr 45 min.
Ready in
Ingredients
for
6
- For the crust
- 1 ¾ cups all-purpose flour
- ½ tsp ground cinnamon
- ½ tsp Mixed spice
- ⅞ cup butter
- 1 ½ cups ground Hazelnuts
- ⅞ cup caster sugar
- 1 large egg (beaten)
- For the filling
- 1 cup cream cheese
- 1 cup cooked, mashed Parsnips
- ¾ cup sugar
- 1 Tbsp flour
- ½ tsp ground cinnamon
- 3 eggs (beaten)
- 1 tsp vanilla extract
Preparation steps
1.
For the crust: sift the flour and spices into a mixing bowl. Rub in the butter until the mixture resembles breadcrumbs.
2.
Stir in the hazelnuts, sugar and egg and mix to a dough. If the mixture is too stiff add a little water. Roll into a ball, wrap in cling film and chill for 30 minutes.
3.
Heat the oven to 180°C (160° fan) 350°F gas 4. Grease 6 x 10cm|4" tartlet or flan tins.
4.
Roll out the dough and line the base and sides of the tins. Chill while you make the filling.
5.
For the filling: mix together the cream cheese, parsnips, and sugar until combined. Add the flour, and cinnamon and mix until blended.
6.
Stir in the eggs and vanilla until just combined. Pour into the pastry cases and bake for 20-30 minutes until the pastry is cooked and golden and the filling is set. Cool in the tins and chill until ready to serve.
7.
To decorate: sprinkle the tarts with cinnamon and lemon zest.
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