Shortcrust tartlets and mocha chocolate cream and caramelized almonds

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Cut butter into pieces. Knead flour, ground almonds, icing sugar and butter to a smooth dough. Wrap the dough in foil and chill for about 30 minutes. Roll out dough on a floured work surface approx. 2 mm thin and cut out circles (approx. 10 cm). Knead the remaining dough again, roll out and cut out a total of 8 circles. Grease the tartlet cups and line them with the dough, cut off any protruding edges.

2. 2

   Prick the dough several times with a fork and chill for about 30 minutes. Bake the Tartelettes in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas mark 3) for approx. 20 minutes until golden brown. Take out, let cool down and remove from the tartlets. Let the tartlets cool down on a cake rack. Bring the cream to the boil and remove from the heat. Roughly chop the chocolate and melt in the cream. Stir in espresso powder and liqueur. Pour the chocolate cream into the tartlets and chill for 2-3 hours until the chocolate is firm. Roast the almonds in a pan without fat. Take out. Caramelise the sugar in the pan. Add almonds and turn in the caramel.

3. 3

   Pour the chocolate cream into the tartlets and chill for 2-3 hours until the chocolate is firm. Roast the almonds in a pan without fat. Take out. Caramelise the sugar in the pan. Add almonds and turn in the caramel. Put the almond caramel on a piece of baking paper, pull apart a little and let it cool down. Coarsely chop the almond caramel and spread it on the chocolate cake. Dust with cocoa and serve

4. 4

   waiting time 3-4 hours

Nutrition Facts

KCAL
590 kcal

CARBS
44 g

FATS
42 g

PROTEINS
8 g