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
Units
Scale
- 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
