Cream Tartlets

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Cream Tartlets
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Health Score:
5,4 / 10
1 hr 30 min.


For the pastry
200 grams Pastry flour
100 grams butter
70 grams powdered sugar
1 generous pinch salt
1 egg yolk
1 Tbsp milk
150 grams Dark couverture chocolate
For the cream
250 milliliters Whipped cream
1 Vanilla bean
4 egg yolks
100 grams sugar
250 grams butter
150 grams Pistachio
100 grams Dark couverture chocolate
Pistachio (chopped, for garnishing)
How healthy are the main ingredients?
Whipped creamPistachiosugarsaltPistachio

Preparation steps


For the pastry: combine flour, butter, powdered sugar, salt, egg yolk and milk, knead into a smooth pastry and shape into a ball. Wrap in plastic wrap and refrigerate for 30 minutes. Roll out until 3-4 mm thin (approximately 1/10 inch) and line small ramekins with it. Bake in preheated oven at 200°C (approximately 400°F) for about 10-15 minutes. Remove from oven and cool slightly. Invert from ramekins and cool completely. Melt chocolate over hot water bath and spread inside the tartlets. Refrigerate for a few hours, better overnight. 


For the cream: combine cream with slit vanilla pod and bring to a boil. Separate eggs. Whisk egg yolks with sugar until creamy. Beat egg whites until stiff and fold into egg yolks. Combine egg mixture with hot cream, whisking constantly. Heat up, whisking (do not boil), until cream thickens. Strain cream through a sieve. Cool to a room temperature. Whisk butter until creamy and thick. Add vanilla cream to butter and whisk well. Add pistachios and chocolate and simmer, stirring, over hot water bath until chocolate is melted and streaky (to make marble pattern). Place cream into a piping bag and pipe into tartlet shells. Refrigerate and sprinkle with cpistachios. Serve.