Chocolate nut starters

Name: Chocolate nut starters
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 1 pack of (275 g) fresh puff pastry (rolled out ready to bake on baking paper 25 x 42 cm); 100 g Butter; 20 g Dark chocolate; 4 TABLESPOONS Cocoa powder; 1 TEASPOON Espresso powder; 2 Eggs (size M); 170 g Sugar; 2 TABLESPOONS Sugar beet syrup; 2 TABLESPOONS Schmand; 125 g Almond kernels without skin; 75 g Walnut kernels; 75 g Hazelnut kernels; 1 Egg Yolk; 1 TABLESPOON Whipped cream; 7-10 Tbsp white chocolate curls; 7-10 Tbsp Fat and flour; 7-10 Tbsp Flour

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

1 pack of (275 g) fresh puff pastry (rolled out ready to bake on baking paper 25 x 42 cm)
100 g Butter
20 g Dark chocolate
4 TABLESPOONS Cocoa powder
1 TEASPOON Espresso powder
2 Eggs (size M)
170 g Sugar
2 TABLESPOONS Sugar beet syrup
2 TABLESPOONS Schmand
125 g Almond kernels without skin
75 g Walnut kernels
75 g Hazelnut kernels
1 Egg Yolk
1 TABLESPOON Whipped cream
7-10 Tbsp white chocolate curls
7-10 Tbsp Fat and flour
7-10 Tbsp Flour

Directions

1
Fold over the puff pastry from the narrow side and roll out on a slightly floured work surface (34 x 34 cm). Grease a round tart dish (approx. 26 cm Ø) and dust with flour. Pour in the dough, press on and cut off large, overhanging pieces. Chill for about 30 minutes. Melt the butter and remove from the stove. Chop the chocolate, add to the butter with cocoa and espresso powder and dissolve.
2
Beat the eggs and sugar with the whisk of the hand mixer until white and creamy. Fold in the butter and cocoa mixture. Finally fold in the syrup and sour cream. Set aside approx. 25 g almonds. Coarsely chop the remaining nuts and put them into the mould. Pour chocolate mixture over the nuts. Make sure that no cavities are left. Whisk the egg yolk and cream. Coat the edges of the dough with it. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 30-40 minutes on the lower rack until the mixture is firm and the puff pastry is golden brown. In the meantime, roast the almonds in a pan without fat until golden brown, remove.
3
Pour chocolate mixture over the nuts. Make sure that no cavities are left. Whisk the egg yolk and cream. Coat the edges of the dough with it. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 30-40 minutes on the lower rack until the mixture is firm and the puff pastry is golden brown. In the meantime, roast the almonds in a pan without fat until golden brown, remove. Remove the tart and let it cool down on a cake rack. Decorate with chocolate curls and roasted almonds
4
1 1/2 hours waiting time