Cardamom Chocolate Tartlets with Pistachios
(0 votes)
(0 votes)
Health Score:
60 / 100
Difficulty:
advanced
Difficulty
Preparation:
1 hr 20 min.
Preparation
ready in 2 h. 45 min.
Ready in
Calories:
545
calories
Calories
Nutritional values
1 tartlet contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 545 cal. | (26 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 36 g | (31 %) | ||
| Carbohydrates | 45 g | (30 %) | ||
| Sugar added | 25 g | (100 %) | ||
| Roughage | 6.4 g | (21 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 5.9 μg | (10 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.1 mg | (26 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 37 μg | (12 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 8.5 μg | (19 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 820 mg | (21 %) | ||
| Calcium | 83 mg | (8 %) | ||
| Magnesium | 120 mg | (40 %) | ||
| Iron | 10.4 mg | (69 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 20.1 g | |||
| Uric acid | 11 mg | |||
| Cholesterol | 200 mg | |||
| Complete sugar | 27 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
12
- For the dough
- 2 ¼ cups all-purpose flour
- 3 Tbsps cocoa powder
- 1 pinch Cardamom (ground)
- ½ cup sugar (scant)
- ⅔ cup butter (chopped)
- 2 egg yolks
- soft butter (for the tins)
Preparation steps
1.
For the dough, make a heap of the flour with the cocoa and cardamom on the work surface. Mix with a pinch of salt and the sugar and make a well in the middle. Place the pieces of cold butter around the well and the egg yolks in the middle. Add 2 - 3 tbsp cold water and chop the ingredients thoroughly with a knife until the dough forms crumbs. Knead to a smooth dough, using your hands, adding either a little water or flour if necessary. Shape the dough into a ball, wrap in clingfilm and chill for at least 30 minutes.
2.
Roll out the dough until 2 - 3 mm thick. Cut out rings of approx. 15 cm diameter and place them in the buttered tartlet tins. Cut off any excess dough. Prick the bottom of the tartlets several times with a fork and chill for a further 30 minutes approx.
3.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6.
4.
For the filling, roast the pistachios in a pan until they give off an aroma. Remove from the heat, let cool and chop. Bring the milk, cream and cardamom to the boil in a pan, remove from the heat and let infuse for approx. 15 minutes. Pour through a sieve.
5.
Stir the egg yolks with the cornmeal in a bowl until smooth. Gradually pour in the cream mixture, stirring all the time, then place the bowl over a pan of hot, not boiling, water and beat until creamy (do not let it become too hot). Stir approx. 400 g of the chocolate into the cream until the pieces melt. Mix in approx. 2/3 of the pistachios.
6.
Bake the tartlets for approx. 10 minutes. Pour in the chocolate cream, turn the oven down to 150°C (130°C in a fan oven), 300°F, gas 2. Bake the tartlets for a further 15 minutes approx. until done. Remove from the oven, let cool slightly, then carefully remove from the tins and let cool completely.
7.
To garnish, melt the remaining chocolate in a bowl over a pan of hot water and let cool slightly. Pour onto a marble slab, spread very thinly and scrape off chocolate shavings with a spatula, before the chocolate sets. Garnish the tartlets with the chocolate shavings and the remaining pistachios to serve.
