Grana Padano ghost tartlets
Crisp pastry shells filled with cheese mousse and black sesame eyes.
Active time1 h
Cooking30 min
Total3 hResting : 1 h 15 min
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Ingredients
- 100 g unsalted butter
- 250 g whipping cream
- 150 g whole milk
- 200 g water
- 495 g wheat flour
- 1 tsp black sesame seeds
- 140 g Grana Padano
Preparation
Heat the water and butter in a pan. When boiling, add 150 g flour and stir vigorously into a compact dough. Remove from the heat and gradually work in 300 g flour. Knead until smooth. Wrap and chill while making the mousse.
100 g unsalted butter200 g water495 g wheat flour- saucepan
- spoon
- mixing bowl
- cling film
Cut the Grana Padano into small pieces. Melt over very low heat with 100 g cream. Add the milk and 35 g flour, then whisk for 5 minutes until thickened. Blend, transfer to a shallow container and cover directly on the surface. Chill for at least 60 minutes.
250 g whipping cream150 g whole milk140 g Grana Padano- knife
- saucepan
- whisk
- blender
- mixing bowl
- cling film
While the cream chills, heat the oven to 170 °C. Dust the worktop with 10 g flour. Roll the pastry 5 mm thick and cut discs with a 5 cm cutter. Line mini tartlet moulds and prick the bases. Bake for 20 minutes until dry and lightly golden. Unmould and cool for 15 minutes.
- oven
- rolling pin
- round cutter
- mini tartlet moulds
- fork
Whip the cold cheese cream with 150 g whipping cream until firm and airy. Put in a piping bag and pipe pointed mounds into the cooled shells. Add black sesame seeds for eyes.
1 tsp black sesame seeds- electric whisk
- mixing bowl
- piping bag
Allergens
- Gluten
- Milk
- Sesame
Composition to check for: Celery, Crustaceans, Eggs, Fish, Lupin, Molluscs, Mustard, Tree nuts, Peanuts, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration