60 minutes, serves 4-6, depending on desired tartlet size
Ingredients:
1 cup allpurpose flour 
1/4 cup granulated sugar 
1/2 cup (1 stick) unsalted butter, cold and cut into cubes 
2 tablespoons ice water 
1 cup thinly sliced fennel bulb 
1 tablespoon extra virgin olive oil 
1/2 teaspoon toasted and crushed black cardamom seeds 
Zest of 1 orange 
1/2 cup mascarpone cheese, chilled 
1/4 cup heavy cream, chilled - 2 tablespoons granulated sugar
1 teaspoon pure vanilla extract 
1 tablespoon crème fraîche - 1/4 teaspoon candied orange peel, finely chopped
- Fluted tartlet pans
- Fresh fennel fronds for garnish
- Sprinkle of powdered sugar
- 1/2 teaspoon salt
The Process
1
Tartlet Crust
In a food processor, pulse together flour, sugar, and salt. Add cold butter cubes and pulse until mixture resembles coarse crumbs. Gradually add ice water, pulsing until dough forms a ball. Divide dough into 4 portions and press into bottom and sides of 4-inch fluted tartlet pans. Refrigerate for 30 minutes.
2
Preheat
Preheat oven to 375°F (190°C).
3
Bake Tartlet Shells
Prick tartlet shell bottoms with a fork. Line with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes until edges turn golden. Remove weights and bake for 5-7 minutes more until crust sets. Cool completely.
4
Prepare Filling
Toss fennel with olive oil, cardamom seeds, and orange zest. Spread evenly in cooled tartlet shells.
5
Mascarpone Cream
Whisk together mascarpone cheese, heavy cream, sugar, and vanilla until creamy. Dollop over fennel in tartlet shells, creating a swirl pattern.
6
Additional Elegance
Before serving, top tartlets with crème fraîche, candied orange peel, fresh fennel fronds, and a sprinkle of powdered sugar.
| Nutritional Information per serving | |
|---|---|
| – Calories: | 250g |
| – Fat: | 12g (6g saturated) |
| – Cholesterol: | 65mg |
| – Sodium: | 260mg |
| – Carbohydrates: | 27g (2g dietary fiber) |
| – Sugar: | 15g |
| – Protein: | 3g |
*Please note that these values are estimations based on the ingredients and might vary slightly.
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