Chocolate Tarlets with Currants

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Chocolate Tarlets with Currants
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Health Score:
4,8 / 10
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 3 h. 15 min.
Ready in
Calories:
1930
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie1,930 kcal(92 %)
Protein25 g(26 %)
Fat114 g(98 %)
Carbohydrates195 g(130 %)
Sugar added98 g(392 %)
Roughage16.9 g(56 %)
Automatic
Vitamin A0.9 mg(113 %)
Vitamin D2.2 μg(11 %)
Vitamin E7.8 mg(65 %)
Vitamin K16.3 μg(27 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.7 mg(64 %)
Niacin7.1 mg(59 %)
Vitamin B₆0.4 mg(29 %)
Folate36 μg(12 %)
Pantothenic acid1.2 mg(20 %)
Biotin9.5 μg(21 %)
Vitamin B₁₂1.1 μg(37 %)
Vitamin C3 mg(3 %)
Potassium2,415 mg(60 %)
Calcium415 mg(42 %)
Magnesium277 mg(92 %)
Iron18.7 mg(125 %)
Iodine14 μg(7 %)
Zinc4.3 mg(54 %)
Saturated fatty acids67.4 g
Uric acid135 mg
Cholesterol271 mg
Complete sugar171 g

Ingredients

for
4
For the base
200 grams Shortbread
50 grams Corn flakes
50 grams chopped almonds
2 tablespoons honey
200 grams melted butter
For the topping
400 grams Currants
500 milliliters Whipped cream
4 centiliters Orange liqueur
400 grams Dark couverture chocolate
50 grams softened butter
How healthy are the main ingredients?
Whipped creamCurrantalmondhoney

Preparation steps

1.

For the base: place biscuits with cornflakes into a freezer bag and crumble coarsely with a rolling pin. Combine crumbs with almonds, add honey and melted butter. Mix well. Spread mixture into tartlet molds and press evenly on the bottom and sides. Refrigerate for about 30 minutes.

2.

For the topping: rinse currants, pat dry and set aside 4 beautiful stems with berries aside. Pluck off remaining currants and sprinkle into tartlets. 

3.

Bring cream with orange liqueur to a boil and remove from heat. Chop chocolate and place into a bowl. Add hot cream, stirring constantly, and mix until smooth. Cool slightly and gradually add butter cut into pieces, mix well. Spread cream into tartlets and refrigerate for at least 2 hours.

4.

Garnish with  reserved currants and serve.