Chocolate shortcrust pastry shells filled with dark chocolate cream and strawberries

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Mix flour, cocoa and baking powder. Add sugar, vanillin sugar, salt, egg, butter in flakes and knead with your hands to a smooth dough. Wrap in foil and chill for about 30 minutes

2. 2

   Turn over a muffin tray (12 troughs) and grease the outside of the tins well. Roll out the dough on a floured work surface until it is about 3 mm thin. Cut out 12 circles (each approx. 9 cm Ø), place them on the greased muffin tins and press the edges lightly all around. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 15 minutes. Allow the finished tartlets to cool for about 5 minutes, then carefully remove them from the tartlets and lift them off. Let them cool down on a cake rack

3. 3

   Roughly chop the chocolate. Bring the cream to the boil, remove from the stove. Melt the chocolate while stirring. Let it cool down at room temperature for about 30 minutes, stir in between. Divide the liquid chocolate cream into 12 tartlets and chill for at least 1 hour

4. 4

   Wash the strawberries, dab dry and clean. Place 12 whole strawberries in the middle of the tartlettes. Cut the remaining strawberries in half and spread them on the tartelettes. Heat the jam, stir until smooth and spread on the strawberries. Decorate with mint

5. 5

   waiting time approx. 2 hours

Nutrition Facts

KCAL
410 kcal

CARBS
40 g

FATS
24 g

PROTEINS
5 g