Cappuccino tart

Name: Cappuccino tart
Cook time: 50 min
Total time: 50 min
Yield: 12
Ingredients: 200 g Mocha chocolate (not filled !!!); 500 g Whipped cream; 100 g Dark chocolate; 75 g Butter or margarine; 75 g Sugar; 2 packages Vanillin sugar; 1 pinch Salt; 5 Eggs (size M); 200 g crushed almonds; 1 TEASPOON Baking Powder; 3 TABLESPOONS coffee liqueur; 50 g Whole milk couverture; 7-10 Tbsp Mocha beans; 7-10 Tbsp Fat and breadcrumbs; 1 Disposable piping bag; baking paper

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 12

200 g Mocha chocolate (not filled !!!)
500 g Whipped cream
100 g Dark chocolate
75 g Butter or margarine
75 g Sugar
2 packages Vanillin sugar
1 pinch Salt
5 Eggs (size M)
200 g crushed almonds
1 TEASPOON Baking Powder
3 TABLESPOONS coffee liqueur
50 g Whole milk couverture
7-10 Tbsp Mocha beans
7-10 Tbsp Fat and breadcrumbs
1 Disposable piping bag
baking paper

Directions

1
Finely chop the mocha chocolate. Heat up the cream, bring to the boil briefly and remove from the stove. Melt the chocolate in it. Pour chocolate cream into a clean, dry mixing bowl. Chill overnight. Grease the muffin tin and sprinkle with breadcrumbs.
2
Grate dark chocolate finely. Cream fat, sugar, vanilla sugar and salt with the whisk of the hand mixer. Separate 3 eggs. Stir in egg yolks and 2 eggs one after the other. Mix chocolate, almonds and baking powder, stir in liqueur. Beat the egg whites until stiff and fold into the almond mixture in portions. Spread the dough into the hollows of the muffin tin. Bake in the preheated oven (electric cooker: 175 °C/ convection oven. 150 °C/ gas: level 2) for about 20 minutes. Allow to cool for 5 minutes, then carefully remove the muffins from the trays. Let them cool down. Whip the chocolate cream with the whisk of the hand mixer until stiff. Pour into a piping bag with a star-shaped spout.
3
Spread the dough into the hollows of the muffin tin. Bake in the preheated oven (electric cooker: 175 °C/ convection oven. 150 °C/ gas: level 2) for about 20 minutes. Allow to cool for 5 minutes, then carefully remove the muffins from the trays. Let them cool down. Whip the chocolate cream with the whisk of the hand mixer until stiff. Pour into a piping bag with a star-shaped spout. Spray the cream onto the muffins. Chill for about 1 hour. Chop the chocolate coating and melt in a hot water bath. Pour into a disposable piping bag. Spray about 12 ornaments on baking paper, put them in a cool place. Decorate tartlets with ornaments and mocha beans
4
Spray the cream onto the muffins. Chill for about 1 hour. Chop the chocolate coating and melt in a hot water bath. Pour into a disposable piping bag. Spray about 12 ornaments on baking paper, put them in a cool place. Decorate tartlets with ornaments and mocha beans
5
Waiting time approx. 12 hours