Licorice ganache tartlets

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   For the dough bowls, first knead 100 g flour, almonds, icing sugar, 1 pinch of salt, egg yolk and 50 g butter in small pieces with the dough hooks of the mixer, then with your hands quickly to form a smooth dough. Shape into a flat ball.

2. 2

   Cover and chill for about 1 hour.

3. 3

   In the meantime, break chocolate into pieces for the ganache. Chop the sweets in the universal chopper. Heat cream in a pot (do not boil!). Take it off the stove. Melt the chocolate and liquorice in it, stirring more often.

4. 4

   Preheat the oven (electric cooker: 175 °C/recirculating air: 150 °C/gas: see manufacturer). Roll out the dough on a lightly floured work surface to a thickness of approx. 2 mm. Cut out 12 circles (each 8.5 cm Ø), kneading, rolling out and cutting out dough residues again and again.

5. 5

   Turn over a muffin baking tray (twelve troughs) and grease it. Place dough circles on the greased domes and press them on. Bake in a hot oven for about 12 minutes until golden brown. Remove from the oven and leave to rest for about 5 minutes.

6. 6

   Carefully remove from the bulges and allow to cool. Pour slightly cooled creamy ganache into the bowls. Chill for about 20 minutes.

7. 7

   For the tuffs, whip the sour cream and sugar with the whisks of the mixer for about 5 minutes. Stir the fruit spread briefly until smooth. Fold into streaks under the sour cream. Pour into a piping bag with a perforated spout.

8. 8

   As tuffs sprayed on the cupcakes. Decorate with raspberries as desired.

Nutrition Facts

KCAL
560 kcal

CARBS
51 g

FATS
31 g

PROTEINS
6 g