These Almond Tuile Cream Tartlets are a patisserie-style dessert featuring delicate, crisp almond tuile shells filled with luscious vanilla cream and crowned with fresh berries and a hint of mint. Light, elegant, and visually stunning, they’re perfect for special occasions or an elevated tea-time treat.
Why You’ll Love This Recipe
Almond tuile tartlets combine texture, flavor, and beauty in one refined dessert. The tuile shells are thin and crisp with a gentle almond flavor, providing the perfect base for a light mascarpone cream. Fresh strawberries and raspberries add color and tang, while the optional glaze gives a professional finish. These tartlets look impressive but are surprisingly simple to prepare with a few basic techniques.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the almond tuile shells:
- 1/2 cup sliced almonds
- 1/4 cup unsalted butter
- 1/4 cup light corn syrup or honey
- 1/4 cup sugar
- 2 tablespoons all-purpose flour
For the filling:
- 1 cup heavy whipping cream
- 1/2 cup mascarpone or cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
For garnish:
- Fresh strawberries, halved
- Fresh raspberries
- Mint leaves
- Optional: glaze (apricot jam thinned with warm water)
Directions
- Make the tuile batter: In a small saucepan over low heat, melt the butter with corn syrup (or honey) and sugar until smooth. Remove from heat and stir in the flour and sliced almonds. Chill the batter for 30 minutes to allow it to thicken slightly.
- Bake the tuile shells: Preheat the oven to 350°F (175°C). Line a baking sheet with a silicone mat. Drop spoonfuls of the batter onto the mat and spread into thin, even circles using the back of a spoon.
- Bake for 8–10 minutes, or until golden and bubbling.
- Shape the tuile cups: While still warm and pliable, gently lift each tuile off the mat and drape over an inverted ramekin or small bowl to form a cup shape. Allow to cool completely and harden before removing.
- Prepare the cream filling: Beat the heavy cream to soft peaks. In a separate bowl, whisk together the mascarpone (or cream cheese), powdered sugar, and vanilla extract until smooth. Fold the whipped cream into the mascarpone mixture until light and airy.
- Assemble the tartlets: Pipe or spoon the cream mixture into the cooled tuile cups.
- Garnish: Top each tartlet with halved strawberries, fresh raspberries, and a mint leaf. Lightly brush the fruit with a glaze made from warmed apricot jam for shine, if desired. Serve immediately.
Servings and timing
Servings: Makes approximately 6 tartlets
Prep Time: 30 minutes (including chilling)
Cook Time: 10 minutes
Assembly Time: 10 minutes
Total Time: Approximately 50 minutes
Variations
- Fruit Options: Use blueberries, blackberries, kiwi, or mango for different flavor profiles.
- Nutty Twist: Add finely chopped pistachios or hazelnuts to the tuile batter.
- Chocolate Accent: Drizzle the tuile shells with melted chocolate after shaping.
- Citrus Cream: Add lemon or orange zest to the filling for a brighter flavor.
- Dairy-Free Version: Use coconut cream and dairy-free cream cheese in place of mascarpone and whipping cream.
- Liqueur Flavor: Add a splash of Grand Marnier or Chambord to the cream for a sophisticated adult twist.
- Mini Tartlets: Make smaller tuile circles for bite-sized desserts.
- Spiced Cream: Add cinnamon or cardamom to the filling for warmth.
- Layered Cups: Layer cream and fruit in alternating tiers for a parfait effect.
- Tuile Cones: Shape into cones instead of cups and serve like mini dessert cones.
storage/reheating
Storage: Store the tuile shells in an airtight container at room temperature for up to 2 days before filling. Once filled, store tartlets in the refrigerator and serve within a few hours for best texture.
Reheating: Not applicable. These tartlets are served chilled or at room temperature and should not be reheated.
FAQs
Can I make the tuile shells ahead of time?
Yes, the tuile shells can be made up to 2 days in advance and stored in an airtight container at room temperature.
What if I don’t have a silicone baking mat?
Use parchment paper, though a silicone mat offers the best non-stick surface and even baking.
Can I use whipped cream instead of mascarpone?
Yes, but the mascarpone adds structure and richness. If using only whipped cream, stabilize it with a little gelatin or cream cheese.
Why did my tuile shells harden before shaping?
They must be shaped quickly while still warm. Work in small batches to ensure pliability during shaping.
How do I get a shiny glaze on the fruit?
Warm apricot jam with a bit of water and lightly brush it over the fruit with a pastry brush.
Can I freeze the tartlets?
Freezing is not recommended, as the tuile shells will lose their crispness and the cream may separate upon thawing.
What kind of berries work best?
Strawberries and raspberries are ideal for flavor and visual appeal, but you can use any fresh, firm berries.
How do I prevent the shells from becoming soggy?
Fill them just before serving and ensure the tuile shells are fully cooled and crisp before adding the cream.
Can I shape the tuiles into other forms?
Yes, tuiles are very versatile. You can shape them into cones, cigars, or spirals while warm.
Is this recipe suitable for kids?
Yes, it’s a fun and elegant dessert that kids can enjoy helping to assemble and decorate.
Conclusion
Almond Tuile Cream Tartlets with Fresh Berries are the epitome of elegance and flavor, combining delicate crisp shells with a light, creamy filling and vibrant fresh fruit. They’re perfect for spring and summer occasions, afternoon teas, or when you simply want to impress with minimal fuss. Each bite offers a delightful contrast of textures and tastes, making this dessert as memorable as it is beautiful.
Print
Almond Tuile Cream Tartlets with Fresh Berries
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour (including chilling and cooling time)
- Yield: 6 tartlets 1x
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
Delicate almond tuile shells filled with silky vanilla cream and topped with glazed strawberries, raspberries, and a sprig of mint – an elegant and refined patisserie-style dessert.
Ingredients
- For the almond tuile shells:
- 1/2 cup sliced almonds
- 1/4 cup unsalted butter
- 1/4 cup light corn syrup or honey
- 1/4 cup sugar
- 2 tablespoons all-purpose flour
- For the filling:
- 1 cup heavy whipping cream
- 1/2 cup mascarpone or cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- For garnish:
- Fresh strawberries, halved
- Fresh raspberries
- Mint leaves
- Optional: glaze (apricot jam thinned with warm water)
Instructions
- Make tuile batter: In a small saucepan over low heat, melt butter with corn syrup and sugar until smooth. Stir in flour and sliced almonds. Chill batter for 30 minutes.
- Preheat oven to 350°F (175°C). On a silicone mat or parchment-lined baking sheet, drop spoonfuls of batter and spread into thin circles.
- Bake for 8–10 minutes until golden and bubbling.
- While still warm and pliable, quickly mold tuile circles around small molds or ramekins to form cup shapes. Let cool and harden completely.
- Prepare cream filling: Beat heavy cream to soft peaks. In a separate bowl, whisk mascarpone with powdered sugar and vanilla extract until smooth.
- Fold whipped cream into the mascarpone mixture until light and airy.
- Pipe or spoon the cream filling into cooled tuile cups.
- Top each tartlet with halved strawberries, raspberries, and a mint leaf.
- Optional: Lightly brush the fruit with glaze for shine.
Notes
- Work quickly to shape tuile shells while they are still warm and flexible.
- Use silicone baking mats for best results with tuile spreading and release.
- Cream filling can be made in advance and refrigerated until ready to use.
- Glazing the fruit not only adds shine but also helps preserve freshness.
- Store assembled tartlets in the refrigerator and consume the same day for best texture.
Nutrition
- Serving Size: 1 tartlet
- Calories: 280
- Sugar: 14g
- Sodium: 30mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
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