Mini chocolate tartlets

Name: Mini chocolate tartlets
Cook time: 1 h
Total time: 1 h
Yield: 8
Ingredients: 150 g white couverture; 350 g Whipped cream; 4 Eggs (size M); 1 package Vanillin sugar; 1 pinch Salt; 100 g Sugar; 100 g Flour; 35 g Cornstarch; 15 g Cocoa powder; 1 TEASPOON Baking Powder; 8 TABLESPOONS Irish whiskey cream liqueur (e.g. Baileys); 2 sheets Gelatine; 7-10 Tbsp Cocoa; 7-10 Tbsp Raspberries; 7-10 Tbsp Fat and breadcrumbs

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 8

150 g white couverture
350 g Whipped cream
4 Eggs (size M)
1 package Vanillin sugar
1 pinch Salt
100 g Sugar
100 g Flour
35 g Cornstarch
15 g Cocoa powder
1 TEASPOON Baking Powder
8 TABLESPOONS Irish whiskey cream liqueur (e.g. Baileys)
2 sheets Gelatine
7-10 Tbsp Cocoa
7-10 Tbsp Raspberries
7-10 Tbsp Fat and breadcrumbs

Directions

1
Roughly chop the chocolate coating. Bring the cream to the boil and remove from the stove. Melt the chocolate coating in it while stirring. Let it cool down and put it in a cool place overnight. Separate the eggs. Beat egg whites and 3 tablespoons of cold water until stiff, add vanillin sugar, salt and sugar.
2
Stir in the egg yolks one after the other. Mix flour, starch, cocoa and baking powder, sieve in portions onto the egg mixture and fold in carefully. Grease 8 quiche tins with removable base (9.5 cm Ø) and dust with breadcrumbs. Pour in the dough and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: not suitable/ gas: level 2) for 12-14 minutes. Remove from the oven, place on a cake rack and allow to cool for about 5 minutes. Then turn out of the moulds and allow to cool. Whip the chocolate cream until creamy, fold in 2 tablespoons of liqueur. Fill the cream in a piping bag with punched spout. Spray dab onto the cakelets and chill for approx. 1 hour. Soak gelatine in cold water. Heat 6 tablespoons of liqueur and dissolve the gelatine in it.
3
Whip the chocolate cream until creamy, fold in 2 tablespoons of liqueur. Fill the cream in a piping bag with punched spout. Spray dab onto the cakelets and chill for approx. 1 hour. Soak gelatine in cold water. Heat 6 tablespoons of liqueur and dissolve the gelatine in it. Leave to rise for 5 minutes. Fill liqueur in a piping bag, cut off a small tip and spray a grid on half of the cakelets. Dust the other half of the cakelets with cocoa and decorate with raspberries
4
waiting time approx. 2 1/2 hours