The beauty of these tartlets, a take on Financiers, lies in their simplicity—easy to make, gorgeously decorated before they’re even allowed in the oven, yet hugely impressive to all. Kiano Moju's recipe boasts a bit of cardamom in place of cinnamon, a subtle adjustment that will surely call for compliments. Any variety of fruits can be substituted such as pears, raspberries or any stone fruit.
In a medium saucepan over medium-low heat, begin to brown the butter. The butter will foam a bit––be sure to swirl it around and keep it moving. Once the butter has lightly browned, remove from heat. The desired color is a light caramel.
Pour brown butter in a heat-safe bowl and set aside. Make sure to leave any burned milk solids behind (use a cheesecloth to strain, if you’d like).
In a mixing bowl, whisk together both flours, powdered sugar, cardamom and salt. Make a well in the middle.
Pour in egg whites and cooled brown butter. Whisk together until flour is no longer visible.
Generously spray six 4-inch tart molds with baking spray. Divide batter among the molds, about ½ cup each.
Top each tartlet with half a plum, fanned across the middle.
Sprinkle almond flakes on top, to the sides of the plums.
Bake 15–20 minutes. Tarts should be springy and golden on the edges when done. Cool to room temperature.
