Chocolate tartlets with canache cream
easy
50 mins
50 mins
Ingredients
- 50 g Butter
- 30 g Sugar
- 1 Egg yolk (size M)
- 75 g Flour
- 125 g Dark chocolate
- 150 g Whipped cream
- 2 Apricot halves (tin)
- 4-5 Tsp thickened cranberries (glass)
- 7-10 Tbsp Cocoa
- 7-10 Tbsp Chocolate rolls
- 7-10 Tbsp Flour
- 7-10 Tbsp Grease
- 7-10 Tbsp Cling film
Directions
- 1
Cut butter into pieces. Knead butter, sugar, egg yolk and flour. Wrap the dough in foil and chill for about 30 minutes. Cut dough into 8 equal pieces. Grease the moulds (approx. 7 cm Ø/ 40 ml content) and dust with flour. Press the dough into the moulds, making sure that the rim is evenly thick.
- 2
Prick the bottom of the tartlets with a fork. Chill the moulds for about 20 minutes. Chop the chocolate. Heat the cream, remove from the heat, melt 100 g of chocolate in the hot cream. Let it cool down for about 1 hour. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas mark 3) for 10-12 minutes. Remove the moulds, allow to cool slightly and turn over. Let the tartlets cool down completely. Pour the chocolate cream into the tartelettes, chill for at least 4 hours. Melt the remaining chocolate over a warm water bath. Pour chocolate into a piping bag or freezer bag and cut off a small corner. Spray chocolate in lines onto a plate.
- 3
Let the tartlets cool down completely. Pour the chocolate cream into the tartelettes, chill for at least 4 hours. Melt the remaining chocolate over a warm water bath. Pour chocolate into a piping bag or freezer bag and cut off a small corner. Spray chocolate in lines onto a plate. Drain the apricots and cut into thin slices. Arrange apricots, cranberries and tartlets on the plate. Dust the tartelettes with cocoa and decorate with chocolate rolls
Nutrition Facts
250 kcal
21 g
17 g
3 g
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