kuchenne opowieści, minimalizm, slowlife

Tartaletki z bezą – proste i pyszne

Tartaletki z bezą – proste i pyszne

Proste i pyszne tartaletki z bezą

Dawno nie było na blogu żadnego przepisu. Kajam się, kajam! Łatwo poznać, że jest u mnie coś nie tak, kiedy przestaję piec i gotować. Smutek i zniechęcenie odbierają mi chęć do przesiadywania w kuchni. Ciągle nie mogę pogodzić się z wieloma rzeczami i ludźmi, którymi się stykam. Dziwnymi zachowaniami, braku elementarnej ludzkiej przyzwoitości, pogoni… nie wiem, za czym. Brakuje mi często ludzkiej, zwyczajnej przyzwoitości.

Czy te narzekania to już starość? :) Mam nadzieję, że nie! Chociaż zawsze mówię mamie, że jej narzekanie, że kiedyś ludzie byli inni, lepsi mnie drażnią, to sama posuwam się o krok dalej i stwierdzam, że ludzie są po prostu z gruntu źli i głupi. Nie nastraja to optymistycznie.Dlatego dziś na pocieszenie moje autorskie tartaletki. Bez masła. Nie smakują zupełnie tak jak te kruche jak szkło, którymi zajadamy się u cioci Joli, ale dzięki temu nie bolą nas po nich brzuchy.  Można upiec je wcześniej, albo zamrozić i szybko wrzucić do piekarnika kiedy mamy niespodziewanych gości. Polecam!

Proste i pyszne tartaletki z bezą

Proste i pyszne tartaletki z bezą


  • 150g mąki
  • 100g margaryny bez laktozy (jeśli możecie, warto oczywiście dać masło)
  • 40g cukru pudru
  • 2-3 łyżki zimnej wody
  • 2 żółtka

Na bezę:

  • 2 białka z jajek jedynek
  • 70g cukru pudru
  • łyżeczka soku z cytryny


  • Dowolna konfitura, u mnie z gorzkich pomarańczy z Lidla

Proste i pyszne tartaletki z bezą

Mąkę przesiewamy na stolnicę, dodajemy zimne masło w kawałkach. Całość siekamy nożem, dodajemy żółtka i cukier i szybko wyrabiamy. Szybkość to podstawa, im krócej wyrabiamy tym bardziej kruche ciasto wychodzi. Ciasto zawijamy w folię i chowamy do lodówki lub zamrażalki na ok. 30 minut.

Foremki do tartaletek smarujemy masłem, margaryną lub olejem kokosowym.  Schłodzone ciasto delikatnie podsypujemy mąką, rozwałkowujemy i wycinamy koła do tartaletek.  Ciasto w foremkach nakłuwamy widelcem. Tartaletki pieczemy w 180 stopniach ok. 15-20 minut, aż się zezłocą.

Teraz kolej na białka: białka ubijamy na sztywno stopniowo, małymi partiami dodając cukier. Piana musi być sztywna i błyszcząca.

Podpieczone tartaletki studzimy, nakładamy do nich nadzienie, a na wierzch ubite białko łyżeczką. Z mojego doświadczenia wiśniowa frużelina smakuje rewelacyjnie. Ponownie wstawiamy tartaletki do piekarnika – na ok. 15 -20 minut do 160 stopni.

Smacznego! :)


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