Chocolate raspberry tartlets

Name: Chocolate raspberry tartlets
Cook time: 45 min
Total time: 45 min
Yield: 12
Ingredients: 200 g Dark chocolate; 3 Eggs (Gr. M); 125 g Sugar; 7-10 Tbsp Salt; 100 g Flour; 125 g Butter; 250 g Whipped cream; 150 g Raspberries; 12 (5 cm Ø) Paper baking cups

AUTHOR
Zackary Austin

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 12

200 g Dark chocolate
3 Eggs (Gr. M)
125 g Sugar
7-10 Tbsp Salt
100 g Flour
125 g Butter
250 g Whipped cream
150 g Raspberries
12 (5 cm Ø) Paper baking cups

Directions

1
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Place paper cups in the troughs of a muffin tray (12 troughs).
2
For the dough, break chocolate into pieces. Melt in a hot water bath. Mix eggs, sugar and 1 pinch of salt with a whisk. Stir in flour briefly. Lift the chocolate out of the water bath. Add butter in pieces and melt while stirring.
3
Stir chocolate butter into the egg mixture. Spread into the moulds. Bake in a hot oven for 12-15 minutes. Remove and let cool.
4
Whip cream until stiff for serving. Sort the berries, wash if necessary. Pass half the berries through a sieve and fold into the cream. Remove paper cups from the muffins. Spread the cream loosely over the muffins.
5
Decorate with remaining berries.