Mini Sacher tartlets

Name: Mini Sacher tartlets
Yield: 1
Ingredients: 200 g Dark chocolate; 35 g Butter; 1 Egg (Gr. M); 75 g Sugar; 7-10 Tbsp Salt; 75 g Flour; 1 TEASPOON Baking Powder; 100 g Apricot Jam; 10 g Coconut oil (e.g. palm oil); 7-10 Tbsp Silver beads; 12 (approx. 3 cm Ø) Paper baking cups; 7-10 Tbsp Wood skewer

AUTHOR
Janie Gentry

DIFFICULTY
very easy

RATING

Ingredients

Servings: 1

200 g Dark chocolate
35 g Butter
1 Egg (Gr. M)
75 g Sugar
7-10 Tbsp Salt
75 g Flour
1 TEASPOON Baking Powder
100 g Apricot Jam
10 g Coconut oil (e.g. palm oil)
7-10 Tbsp Silver beads
12 (approx. 3 cm Ø) Paper baking cups
7-10 Tbsp Wood skewer

Directions

1
Place 1 paper cups in each of the recesses of a mini muffin tray (12 recesses). Roughly chop 50 g chocolate. Melt with the butter in a warm water bath. Leave to cool.
2
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2). Whisk ##egg## in a bowl. Mix sugar, 1 pinch of salt, flour and baking powder. Add to the egg and stir in briefly with a wooden spoon.
3
Stir in liquid chocolate.
4
Pour the dough into the moulds and bake in a hot oven for about 20 minutes. Leave to cool for about 10 minutes, then remove from the ramekins. Let them cool down.
5
Warm up jam and 2-3 tablespoons of water while stirring. Spread the tartlets all around with the jam and stir for 5-10 minutes
6
Coarsely chop 150 g chocolate, melt with ##coconut fat## in a hot water bath. Put the tartlets on a wooden skewer or a cake fork and dip them into the chocolate. Drain and place on a cake rack or oven rack.
7
Decorate with silver beads. Let it dry.