Mint chocolate tartlets.

Mint chocolate tartlets.

мятно-шок тартал2

Short pastry:
75 g Butter
75 g Powdered sugar
150 g wheat flour
1 egg yolk
1-2 tbsp. l. ice water
a pinch of salt
a pinch of baking powder

Chocolate cream:
1 egg
20 g of sugar
2-3 cap. vanilla extract
177 g dark chocolate
348 g cream 20%
Zest of one orange

Peppermint Cream:
2 sprigs of mint (9-10 g)
40 g Yolks (from 2 eggs)
2-3 cap. vanilla extract
73 g White chocolate
2 g of gelatin
166 g cream 20%

Yield: 6 pcs.


Peppermint Cream:
The cream put on fire and bring to a boil. Add the mint leaves and give it brew for 30 minutes. Filter.
Gelatin divorce in ’10 cold water, give a swell. Cream again bring to a boil. Mix the yolks with the sugar and vanilla extract. Shred chocolate. A thin stream pour the cream into the egg yolks, constantly interfering. Iridescent creamy yolk mixture back into the pan, put on low heat and, stirring, bring to light thickens when the cream begins to envelop spoon. Remove from the heat and pour the mixture into crushed chocolate. Just wait and mix vigorously until chocolate is completely dissolved.
Dissolve the gelatin in the microwave or in a water bath, add in the cream, stir.
Pour into 6 spherical form with a diameter of 7 cm., And send in the freezer prior to assembly.

Short pastry:
Flour is sieved baking powder and salt. Cold, but not frozen butter cut into cubes. Mix the flour mixture, butter and powdered sugar, rubbing his fingers into crumbs. Add the egg yolk and 1-2 tbsp. l. of ice water. Knead the dough quickly, but surely :))) until the mixture starts to gather into a ball. We are putting it lightly to flatten, wrap in plastic wrap and ship 1 hour in the refrigerator.
The oven is heated to 180 * C. We get the dough, roll out thinly it. Distributed over the tartlets (6 cm. Diameter of the bottom), or metal rings (8 cm.), Do fork punctures and send back for half an hour in the refrigerator or 15 minutes. in the freezer. In each tartlet laid piece of parchment and pour “goods” (dry peas, rice or special metal balls). We send in the oven and bake for 10 min., Remove the “goods” and bake for another 5-7 minutes. until golden brown. Removed, cooled, carefully removed from the mold. Do not turn off the oven.

Chocolate cream:
In a saucepan, mix the cream, orange zest, vanilla extract and sugar, bring to medium heat until boiling. Chocolate shred and add to the mixture, stir to dissolve the chocolate. Egg sbaltyvaem slightly and add cream, mix well. Distribute the cream on the baked tartlets and send in the oven for 12-15 min., The cream should lightly grips the edges and at the middle, to remain liquid. Gently remove from the oven, cool for fully.

Hemispheres pull out of the freezer, removed from the mold. Optionally, you can fill in any hemisphere glaze: mirror, neutral, or whatever, but you can not fill and leave it as it is, will still be delicious 🙂
We put the hemisphere in tartlets. Decorate with chocolate chips, coconut and caramelized cocoa crumbs.

мятно-шок тартал 4


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