Tartlets with djouzia cream, djawzia

Tartlets with djouzia cream, djawzia

Tartlets with djouzia cream, djawzia

Tartlets with djouzia cream, djawzia

Hello everyone,

Tartlets with djouzia cream, djawzia: Do you like el Djouzia, or dajwzia, this Constantinoise sweetness that gives the mouth a texture between the softness of marshmallows and the little stickiness of nougat. Personally el Djouzia I like a lot. I remember when I was little, I waited impatiently when my grandmother came to visit us, I was just waiting for the moment when she started to unpack her shopping bag, to bring out the bag of Bsissa, and the pretty package of Djouzia , sometimes it was in pretty sugar canes that my mother keeps preciously until today.

So this little cake, or these little djouzia cream tartlets, djawzia of the very beautiful filled with djouzia cream is a recipe from a friend Tim De Bouj, who generously shares this little delight with us. what is good in this recipe is that you will eat djawzia without worrying if it will stick in your hands or not, hihihi.

Djouzia cream tartlets

Tartlets with djouzia cream, djawzia

Kitchen Love

Preparation time 20 min

Cooking time 20 min

Total time 40 min

for shortbread tart shells

  • 250 g butter
  • 2 yolk and 1 whole egg.
  • 1 vs vanilla coffee.
  • 2 vs a tablespoon of sugar.
  • flour as needed.

for the mousse or the djouzia cream.

  • 3 egg white
  • 1 pinch of salt.
  • 300 g honey 150g honey. 150g bee honey for me I put 300g of El mordjen honey, it tastes the same as bee honey.
  • 1 glass of sugar.
  • 1 glass of water.
  • 160 gr crushed nuts.

Preparation of the cream:

  • put the sugar and water in a saucepan and cook.

  • Whip the egg whites with the pinch of salt until stiff and set aside.

  • after cooking the syrup add the honey and heat just a little.

  • pour the honey-syrup mixture over the egg whites in a thin stream and continue beating.

  • increase the speed to maximum and continue beating until the froth cools and becomes firm.

  • at the end add the walnuts. Mix with a spatula.
  • pour the mousse into the bottoms of the tartlets using a piping bag or just a spoon

  • decorate with nuts and leave to dry overnight.

Tartlets with djouzia cream, djawzia

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