Chocolate Mint Tartelettes
Der Backbube bakes. A blogger recipe.
We’d gladly do without dirty weather and wet feet! It’s much nicer to use the dirty weather day to be creative and enjoyable in the kitchen. Chocolate mint tartelettes, creamy tiramisu or chocolate banana bread – where do we start?
Happy baking, dear cocoa friends!
- 165 g wheat flour
- 25 g Becks COCOA Drinking Chocolate Before Nine
- 100 g cold butter, diced
- 25 g icing sugar
- 1 egg (M)
- 1 tbsp cold water
- 150 g dark chocolate
- 150 g whipped cream
- 1 tbsp cocoa nibs
Mix the flour, drinking chocolate powder, cold butter and icing sugar with a hand mixer until everything resembles breadcrumbs.
Add the egg and water and mix again until everything just comes together to form a dough.
Place the dough on a lightly floured work surface, knead briefly, shape into a disc and place in the fridge for at least 1 hour, wrapped in cling film. Preferably overnight.
Prepare 6 small tartelette moulds. Roll out the dough and cut out 6 circles that are slightly larger in diameter than the moulds. Press the dough circles into the moulds, trim off the overhanging edge. Prick the bottom several times with a fork so that the dough does not rise during baking. Chill the ramekins for another 30 minutes. In the meantime, preheat the oven to 180°C.
Bake the tartelettes in the preheated oven for 15-20 minutes.
Then remove and leave to cool completely.
Chop the dark chocolate and place in a bowl.
Bring the whipped cream to the boil and pour over the chopped chocolate. Leave to stand for 5 minutes, then stir until a creamy mixture has formed. Spread this cream over the tartlettes bases, decorate with cocoa nibs and mint.