Parsnip tartlets

by - 23:02

Parsnip tartlet

Makes 10



150g flour

80g (ground) walnut

50g sugar

1 sachet vanilla sugar

a dash of cinnamon

a dash of nutmeg

a dash of orange zest

70g (room temperature) butter

1 (small) egg



1 (medium ~ 150g) parsnip

100g sour cream, 25% fat content

1 egg

vanilla extract

60g sugar

1 tbsp flour


+flour & butter -> moulds

+cinnamon to decorate


About two years ago, when I really started baking, I was telling myself ‘if I nail this parsnip tart, I’ll open a sweet shop’. I nailed it then (I love parsnip – both in sweet dishes and savoury ones and I believe it’s underrated), I nailed the parsnip tartlets earlier today (although I did change the recipe a bit). Do you want to try them out?  


Start with the parsnip; clean it and cut it into 4 and start boiling it (it will take 30-40’). [You may meanwhile go through all the other steps. J]

Mix the flour, walnut, sugar, vanilla sugar, cinnamon, nutmeg, and the orange zest. Rub in the butter; knead well. Add the egg and knead some more. Shape into a ball, wrap it in plastic film and let it sit in the fridge for 15 minutes. 

Shape the dough into a ball and wrap it in plastic film

When the parsnip is tender, blend it and let it cool. Mix the sour cream with the egg; add the vanilla extract, the sugar, the flour, and the blended parsnip.

Blend the parsnip
Make the filling

Butter and flour the moulds and then split the dough and shape it onto the moulds (I used 6 x 8 cm moulds and 4 x 10 cm moulds). Add the filling.

Bake the tartlets in the preheated oven, at 150°C, for 20 minutes. When they have cooled, remove them from the moulds.


I sprinkle cinnamon on top of the tartlets and I savour them. The taste reminds me of how I usually eat pastéis de Belém.

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