Rise tartlets fantasy

Type
First Courses

Difficulty
Hard

Preparation
about 1 hour

Season
Summer

Summer is finally arrived and with it the desire of pic.nic, fresh buffets with friends and dinners in the garden.

These finger food tartlets are suitable for every occasion. They are realized with rice flour and pastry, obviously salty, particularly light and crumbly.

INGREDIENTS

For the salty pastry:
100 g.  Molino Chiavazza  00 flour
40 g. Molino Chiavazza rice flour
50 g. butter
1 egg
1 teaspoon of salt
For the  gorgonzola mousse:
100 g. of  sweet gorgonzola
1/4 ripe pear
1 teaspoon of poppy seeds
extra virgin olive oil
salt
pepper

For the basil mousse:
100 g. of spreadable cheese
5 basil leaves
extra virgin olive oil
salt
pepper
For ham mousse:
3 slices of sweet raw ham
100 g. of  stracchino cheese
1 teaspoon of chopped chives
extra virgin olive oil
salt
pepper

PREPARATION

Prepare the salted pastry exactly like the sweet one: knead the sieved flours with cold butter, obtain a grainy compound, add salt and egg. Knead quickly until you get a soft and smooth ball and let it rest in the fridge for at least 1 hour. After this time, turn on the oven at 180°C, roll out the pastry on a floured top to a thickness of ½ centimetre and    coat aluminium tartlet moulds, previously buttered.
Prick the pastry with a fork and bake for 10 minutes, being careful not to darken too much, it must remain pale.

Prepare the mousse.
For the gorgonzola mousse: put all the ingredients in the chopper, except the pear, and whip until obtain a nice cream.  Cut into small pieces ¼ of the pear and gently incorporate it with the gorgonzola cream.

For the basil mousse: whip all the ingredients until obtaining a soft and very fragrant mousse.

For the ham mousse: chop first the raw ham until it’s very fine, then add all the ingredients and obtain a creamy compound.

When the tartlets have cooled, remove them from the molds and fill them with the mousse with a sac-à-poche (star nozzle or the one you prefer).

Decorate and taste. One leads to other.