Tartlets with Chocolate Cream
Baking and Desserts | World cuisine
⏳ Time
1 hour
🥕 Ingredients
8
🍽️ Servings
9
Description
Silicone molds do not need to be greased with oil, but metal ones definitely do! The cream is quite liquid, but it will thicken a bit and taste better in the refrigerator.
Ingredients
- Butter - 3.2 oz
- Whole egg - 1 piece
- Chicken Egg - 1 piece
- Egg white - 2 pieces
- Cream - 5 fl oz
- Chocolate - 3.5 oz
- Wheat Flour - 5.6 oz
- Powdered Sugar - 8.8 oz
Step by Step guide
Step 1
Prepare the dough. Chop the chilled butter (80 g) with the flour using a knife until crumbly. Add the yolk. Form into a ball (it will be crumbly).
Step 2
Pinch off small pieces of dough and form baskets in the molds. Place them in the refrigerator for 20 minutes.
Step 3
Preheat the oven to 392°F.
Step 4
Meanwhile, prepare the cream. Melt the chocolate with the butter (10 g) and cream over medium heat. Let the mixture cool slightly and then add the egg, stirring constantly.
Step 5
Remove the molds from the refrigerator, line them with parchment paper, fill them with any weight, and place them in the oven for 10 minutes.
Step 6
While the baskets are baking, prepare the meringue. Whip the egg whites until frothy, gradually adding the powdered sugar. Whip the meringue until stiff peaks form.
Step 7
Remove the tartlets from the oven, take out the weight, and fill them halfway with the cream. Using a pastry syringe, bag, or a simple spoon, top with meringue.
Step 8
Return to the oven (392°F) for 5–10 minutes.
Step 9
Remove and enjoy.
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