Jul 14 2026
Restaurants›Don Alfonso 1890 Restaurant Cascais›Tartelett Recipe

Tartelett Recipe

Inspired by Don Alfonso 1890 Restaurant Cascais
Time2h
Serves12

Tartlet with vanilla–bourbon diplomat cream, jelly and red berries

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Ingredients

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Tartlet Crust

Vanilla-Bourbon Diplomat Cream

Jelly Topping

Garnish

Method

Tartlet Crust

  1. 1

    Prepare the Dough

    In a mixing bowl, combine the all-purpose flour, granulated sugar, and salt. Cut in the unsalted butter until the mixture resembles coarse crumbs.

  2. 2

    Add Egg and Water

    Mix in the egg yolk and ice water until the dough comes together. Do not overmix.

  3. 3

    Chill the Dough

    Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

  4. 4

    Pre-bake the Tartlet Shells

    Preheat the oven to 350°F (175°C). Roll out the chilled dough and cut into rounds to fit tartlet pans. Press into the pans and blind bake for 15 minutes. Remove weights and bake for another 5 minutes until golden. Let cool.

Vanilla-Bourbon Diplomat Cream

  1. 5

    Make the Custard Base

    In a saucepan, heat the milk and half of the sugar over medium heat. Split the vanilla bean, scrape the seeds into the milk, and add the pod. Bring to a simmer.

  2. 6

    Whisk Egg Yolks

    In a separate bowl, whisk together the egg yolks, remaining sugar, and cornstarch until smooth.

  3. 7

    Combine Mixtures

    Slowly whisk the hot milk mixture into the egg yolk mixture. Return the mixture to the saucepan and cook over low heat, stirring constantly until thickened.

  4. 8

    Cool the Cream

    Remove from heat, discard the vanilla pod, and let the mixture cool to room temperature. Once cooled, fold in whipped heavy cream and bourbon.

Jelly Topping

  1. 9

    Prepare Gelatin

    In a small bowl, sprinkle gelatin powder over water and let it sit for 5 minutes to bloom.

  2. 10

    Heat Berry Puree

    In a saucepan, combine mixed berry puree and sugar, and heat until the sugar dissolves.

  3. 11

    Combine Gelatin and Berry Puree

    Remove the berry mixture from heat, stir in the bloomed gelatin until fully dissolved. Let cool slightly.

Assembly

  1. 12

    Fill Tartlet Shells

    Spoon the Vanilla-Bourbon Diplomat Cream into the cooled tartlet shells, smoothing the top.

  2. 13

    Add Jelly Layer

    Carefully pour the jelly mixture over the diplomat cream in each tartlet, allowing it to set for about an hour in the fridge.

  3. 14

    Garnish and Serve

    Top each tartlet with fresh mixed berries and mint leaves before serving.

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