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

Tarteletter Recipe

Inspired by Don Alfonso 1890 Restaurant Cascais
Time3h
Serves12

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

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Ingredients

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Tartlet Shells

Vanilla-Bourbon Diplomat Cream

Berry Jelly

Toppings

Method

Tartlet Shells

  1. 1

    Prepare the Dough

    In a mixing bowl, combine all-purpose flour, powdered sugar, and salt. Add the cold, diced unsalted butter and mix until the mixture resembles coarse crumbs.

  2. 2

    Add Egg and Water

    In a small bowl, beat the egg yolk and mix it with the cold water. Gradually add this to the flour mixture, combining until a dough forms.

  3. 3

    Chill the Dough

    Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

  4. 4

    Shape the Tartlet Shells

    Preheat your oven to 350°F (175°C). Roll out the chilled dough and cut it into circles to fit into a tartlet pan. Press the dough into the pan and prick the bottom with a fork.

  5. 5

    Bake the Shells

    Bake the tartlet shells in the preheated oven for 15-20 minutes or until golden brown. Allow to cool completely.

Vanilla-Bourbon Diplomat Cream

  1. 6

    Make the Custard Base

    In a saucepan, heat the milk, sugar, and split vanilla bean (scraping the seeds into the milk) over medium heat until just boiling.

  2. 7

    Whisk Egg Yolks and Cornstarch

    In a bowl, whisk together the egg yolks and cornstarch until smooth. Gradually add a small amount of the hot milk mixture to temper the yolks, then pour the yolk mixture back into the saucepan.

  3. 8

    Cook the Custard

    Cook over medium heat, stirring constantly, until the mixture thickens. Remove from heat and stir in bourbon. Let it cool completely.

  4. 9

    Whip the Cream

    In a separate bowl, whip the heavy cream to soft peaks. Gently fold the whipped cream into the cooled custard base until fully combined.

Berry Jelly

  1. 10

    Prepare the Gelatin

    Soak the gelatin sheets in cold water for about 5-10 minutes until softened.

  2. 11

    Cook the Berries

    In a saucepan, combine mixed berries, sugar, and water. Cook over medium heat until the berries break down and the mixture simmers.

  3. 12

    Combine with Gelatin

    Remove the saucepan from heat and stir in the softened gelatin until fully dissolved. Strain the mixture to remove seeds if desired.

  4. 13

    Chill the Jelly

    Pour the jelly mixture into a shallow dish and let it chill in the refrigerator until set, about 2 hours.

Assembly

  1. 14

    Fill Tartlet Shells

    Once the tartlet shells are cooled, fill each shell with the vanilla-bourbon diplomat cream, smoothing the tops.

  2. 15

    Add Jelly

    Once the jelly is set, cut it into small squares or spoon it over the diplomat cream in the tartlets.

  3. 16

    Garnish

    Top each tartlet with fresh berries and a mint leaf for decoration.

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