Skip to main content

Cream Cheese, Pistachios and Honey Mini Tarts (Tortine al formaggio, pistacchi e miele)

 
This appetizer will delight you and your guests! Easy and quickly done once you have prepared and frozen the mini crust cups in advance. To prepare the mini cups please see the instructions in the "Mini soft fruit tarts" post. The only difference is that you will need to mix white and whole wheat flour (50/50), the rest of the process remains the same!

Makes 12 Mini Cheese Tarts
Ingredients:
12 mini crust pie tarts as described in the "Mini soft fruits tarts" post NB: use mixed white and whole wheat flour for this recipie
1 small pack of Cream Cheese (Philadelphia, St. Moret or other, you could even use fresh goat cream cheese if you like it, in this case the taste will be much stronger)
3 Tbs Liquid Honey
Half Cup of Pistachios crushed
12 Mini cupcake paper cases


Once you have prepared the Mini crust pie cups, place them in the paper cases. Fill them with 1 teaspoon of cream cheese, pour half teaspoon of honey on the cheese, sprinkle a pinch of crushed pistachios on the top. Your appetizer is ready! Buon appetito!

Comments

Popular posts from this blog

Neapolitan "Sfogliatella Frolla" (sfogliatella frolla napoletana)

 The content and pictures of this post are copyright registered & protected ©myitaliancuisine I miss Italy tremendously... so today I will propose you something very traditional from Naple: the Sfogliatella! Neapolitan most famous pastry:"Sfogliatella"comes in two styles: "riccia", with a crust of many crisp, papery layers, and "frolla", with a thicker pastry crust. The riccia's tender exterior (made with flour, water, and lard) consists of concentric squashed rings. The frolla shell (made with flour, sugar, and butter or lard) is like the best sweet piecrust. Both hold fillings of sweetened ricotta and cooked semolina flavored with vanilla, "millefiori" flavour and mixed candied fruits. I propose you the Sfogliatella frolla, much easier to make at home....but terrific as well as the Riccia! The filling is, anyway, always the same. Makes about 20 Sfogliatelle Ingredients for the pastry crust: 500gr Pastry flour 180gr...

Pizza with Porcini mushrooms (Pizza ai funghi porcini)

Probably one of my favourite Pizzas. Funghi Porcini are so tasteful...we do not need any other ingredient  to be added on this pizza...except mozzarella of course and if you like a taste of white trufle oil (olio al tartufo bianco). Una delizia! Enjoy! For the dough and the cooking method please see the basic pizza making instructions here For 1 round pizza Ingredients: 1 ball of pizza dough follow recipe here:  how to make a great pizza at home 2 medium fresh Porcini or a small package of frozen Porcini 1 medium mozzarella Few basilic leaves 2 tbs Extra virgin olive oil half garlic clove chopped 1 teaspoon of finely cut parsley White Truffle oil (optional) Instructions: Preheat your oven 230-250C°. Pour the olive oil in a frying pan, add the chopped garlic, cook on medium heat till golden, add the Porcini, cook for few minutes, add the finely cut parsley and salt to taste. Keep aside. Place the pizza dough ball on  floured worktop, roll it ...

Croissants with apricot jam filling (cornetti alla marmellata di albicocche)

These croissants briochés with apricot jam filling are perfect for the traditional Italian breakfast: Cornetto e Cappuccino ! WOOOW I feel back in Italy already! Freshly baked they are delicious and the good baking smell will go all over your house...so what are you waiting to bake your own cornetti? The basic dough is the same of the French braided brioche Ingredients: 1French brioche dough  see recipe here 1 cup of apricot jam 1 beaten egg for the glaze 1 tbs of milt for the glaze few tbs of pearl sugar for decoration Instructions: With a rolling pin start to roll out your brioche dough till you get a large circle. Try the get a perfect circle like the one above. Cut the circle in 16 triangles. Make a small cut at the base of the triangle. Fill with a teaspoon of jam. Roll the croissant starting from the large base. Roll all the croissants.  Place them on an oven tray with parchment paper and make them rest for one hour. In the me...