Chocolate Cream Tartlets

0
Average: 0 (0 votes)
(0 votes)
Chocolate Cream Tartlets
share Share
print
bookmark_border Copy URL
Difficulty:
moderate
Difficulty
Preparation:
2 h. 15 min.
Preparation

Ingredients

for
8
For the crusts
250 grams Pastry flour
125 grams cold butter
60 grams sugar
1 pinch salt
1 egg
For the chocolate cream
40 grams cornstarch
50 grams sugar
500 milliliters milk
4 tablespoons dark Cocoa
1 pinch salt
2 eggs
Also
8 tablespoons Raspberry jelly
24 fresh Raspberries
How healthy are the main ingredients?
sugarsugarsalteggCocoaegg

Preparation steps

1.

For the crusts, mix flour, sugar, salt and make a well in the center. Cut butter into small pieces and sprinkle over flour. Add egg and 2 to 3 tablespoons lukewarm water to well in flour. Cut flour mixture with a pastry blender or knife until small crumbs form, then knead into a dough and shape into 8 small balls, Wrap dough balls in plastic wrap and place in refrigerator to chill about 30 minutes. 

2.

Thinly roll out dough balls to line 8 tartlet tins. Cover tins with baking parchment weighted with pie weights and bake in oven preheated to 180°C (approximately 350°F) about 25 minutes. Remove pie weights and paper and let crusts cool in tins about 5 minutes. Carefully remove crusts from tins and place on wire rack to cool completely.

3.

For the chocolate cream, separate eggs and mix yolks, cocoa and 6 tablespoons milk until smooth. Whisk together cornstarch and sugar. Boil remaining milk with salt and remove from heat. Whisk cornstarch mixture into milk and return to boil, stirring constantly. Let cool 5 to 10 minutes and whisk in egg yolk mixture. Beat egg whites with a pinch of salt until stiff, fold into chocolate mixture and allow to cool slightly. Spread 1 tablespoon raspberry jelly in bottom of each crust, pour chocolate cream over jelly, and let cool completely.

4.

Garnish tartlets with fresh raspberries to serve.

Tags