Tartes au cacao


  • 3 cups flour
  • 125 g ( 0,26 lbs ) unsalted butter (Cold and diced)
  • 8 tablespoons of granulated sugar
  • 3 tablespoons of cocoa
  • 1 pinch of salt
  • 7-8 tablespoons of cold water

Mix flour, cocoa, granulated sugar and salt in a large bowl. Add the cold butter. While crumbling the ingredients with your hands, add the cold water spoon by spoon. (You can add 1 more tablespoon of water if needed.)
Get a soft dough. Press it like a disc and wrap it in cling film and let it rest in the refrigerator for 2 hours.
After resting the dough, divide it into five. Form small tart bases by pressing with your palm.
Place it on a baking tray lined with baking paper, press the middle to flatten it, and lift the edges to form a set about 1 cm high.
Make holes with a fork so that the tarts do not rise to the floor. Bake in a preheated oven at 180 ( 352 ) degrees for 20-25 minutes in a controlled manner.
When you take the tarts out of the oven, cook the pudding on a strong fire by constantly mixing milk, rice flour and granulated sugar in a steel saucepan.
When the gazelle has made its eyes, take it off the stove. Continue mixing for 5 minutes to avoid crusting and to cool slightly.
Scoop the pudding into your small empty cocoa tarts. It will take about 1-1.5 scoops each.
As a serving suggestion, you can prepare strawberry jelly the night before.
During the service, you can take out shapes from jelly with heart cookie molds and put them on the tart, so you can present red hearts on tarts the size of your palms.
 

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