Radicchio Minitarts
Dessert
Young
10 people
Miria Onesta, blog "2 amiche in cucina"
40 minutes
Ingredients:
For the shortcrust pastry:
150 g flour
3 tbs sugar
1 egg
60 g butter
1 tsp baking powder
150 g flour
3 tbs sugar
1 egg
60 g butter
1 tsp baking powder
For the filling:
200 g radicchio rosso (red cicory)
100 g sugar
20 g butter
25 g blackberry honey
2 tbs Grappa
50 g peeled, toasted,ground almonds
200 g radicchio rosso (red cicory)
100 g sugar
20 g butter
25 g blackberry honey
2 tbs Grappa
50 g peeled, toasted,ground almonds
Preparation:
Combine all ingredients for the shortcrust pastry quickly, wrap in plastic foil and move to the fridge for one hour.
With a sharp knife, grind the radicchio finely, place it in a saucepan with butter and sugar, cook for 30 minutes. Add some honey, cook 5 more minutes, add some Grappa e cook 5 minutes.
Let cook and add the almonds.
Remove the shortcrust pastry from the fridge, roll it out and shape into small flowers with a mould. Place the flower like cut pastry into the moulds, place the filling on the tope and bake in the oven at 180° for 15 minutes.
With a sharp knife, grind the radicchio finely, place it in a saucepan with butter and sugar, cook for 30 minutes. Add some honey, cook 5 more minutes, add some Grappa e cook 5 minutes.
Let cook and add the almonds.
Remove the shortcrust pastry from the fridge, roll it out and shape into small flowers with a mould. Place the flower like cut pastry into the moulds, place the filling on the tope and bake in the oven at 180° for 15 minutes.
