Chocolate Tarts
Ingredients
- For the dough
- 250 grams Pastry flour
- 125 grams butter
- 1 pinch salt
- 1 egg
- Parchment paper
- Dried pea (for blind baking)
- For the filling
- 200 grams Whipped cream
- 2 packets Vanilla sugar
- 100 grams Mint chocolate chip
- 200 grams Mascarpone
- For the topping
- 100 grams Dark couverture chocolate
- 3 Tbsps Mint liqueur
- 3 Tbsps Espresso
- 100 grams Milk chocolate couveture
- mint
- Coffee powder
Preparation steps
For the crust: Combine flour and salt on work surface. Create a well and add butter, egg and 3 tablespoons of lukewarm water. Combine with a pastry cutter and knead into a ball, wrap in plastic and chill for 30 minutes.
Roll out dough thinly and line tartlet tins. Put parchment paper on top of pastry-lined tins and top with peas. Bake in an oven preheated to 200°C (approximately 400°F) for about 20-30 minutes. Remove and let cool, release from the molds. Melt chocolate in a double boiler. spread thinly on a glass or marble plate, let cool slightly and gently scrape to create rolls. Melt remaining chocolate and spread into tarts.
For the filling: Melt minztäfelchen in a double boiler, let cool and mix with mascarpone. Briefly put in the freezer and allow to cool thoroughly. Beat cream and vanilla sugar until stiff, fold into the mint cream. Spread cream into tarts, smooth and chill. Melt dark chocolate in a double boiler and stir in espresso and liqueur. Let cool slightly and spread on the tarts. Garnish with mint and chocolate rolls. Chill for 1 hour more. Sprinkle with ground coffee and serve.
