Heart Tarts

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Heart Tarts
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Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 3 h. 5 min.
Ready in

Ingredients

for
4
Ingredients
butter (for molds)
Pastry flour (for molds)
For the cake
120 grams butter
100 grams sugar
2 tablespoons pomegranates (syrup)
2 eggs
1 pinch salt
240 grams Pastry flour
1 tablespoon cocoa powder
1 teaspoon Baking powder
6 tablespoons milk
For the cream
120 grams butter
2 tablespoons powdered sugar
6 tablespoons Vanilla pudding (finished product)
To decorate
Rose water
red Choclate malt ball
4 Wafer paper roses (finished product)
pink sugar
How healthy are the main ingredients?
sugarpomegranateeggsaltsugar

Preparation steps

1.

For the cake, preheat the oven to 180°C (approximately 350°F). Grease 4 oven-proof heart-shaped ramekins (9 cm diameter/approximately 3 1/2 inch) and sprinkle with flour.

2.

Stir the butter with the sugar and pomegranate syrup until creamy and gradually stir in the eggs with a pinch of salt. Mix the flour with the cocoa and baking powder and stir alternately into the butter-egg mixture with the milk. Pour the batter into the prepared ramekins, spread evenly and bake in preheated oven until toothpick inserted into cake comes out clean, about 25 minutes.

3.

For the cream, stir the butter with the powdered sugar until creamy. Gradually stir in the pudding.

4.

Remove fully baked tarts from the oven, allow to cool slightly, remove from ramekins and cool completely. Cut once in half horizontally and sprinkle the bottom layer with rosewater. Top with the cream, put the remaining layers over the cream, press lightly and chill for 2 hours in the refrigerator.

5.

To decorate, top each with red chocolate candies and one rose. Garnish with pink sugar and serve.