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🍽️ Raspberry Chocolate Tartlets

508 kcal · 30 min · 4 servings

Ingredients

• 150 g flour
• 75 g sugar
• 50 g finely ground almond kernels (peeled)
• 2 tbsp cocoa powder
• 1 pinch salt
• 1 egg
• 125 g butter
• soft butter (for the molds)
• flour (for the molds)
• flour (for working)
• dried legumes (for blind baking)
• 200 g white chocolate coating
• 100 ml whipping cream
• 100 g yogurt
• 1 tsp lime juice
• 300 g raspberries
• powdered sugar (for dusting)

Instructions

1. 1. Put flour, sugar, ground almonds, cocoa, and salt in a bowl and mix them.
2. 2. Pour the mixture onto a work surface and press a well into the center.
3. 3. Crack the egg into this well.
4. 4. Cut the butter into small cubes and place them on the flour rim.
5. 5. Chop everything with a large knife until a crumbly mass forms.
6. 6. Knead the ingredients quickly with your hands to form a smooth dough.
7. 7. Add a little cold water or flour if necessary, if the dough is too dry or too wet.
8. 8. Shape the dough into a ball.
9. 9. Wrap it in plastic wrap.
10. 10. Let it rest in the refrigerator for about 1 hour.
11. 11. Preheat the oven to 180 degrees fan-forced.
12. 12. Brush the molds with soft butter.
13. 13. Dust the molds lightly with flour.
14. 14. Roll out the dough on a floured work surface.
15. 15. Cut out 4 circles with a diameter of about 15 cm.
16. 16. Line the tartlet molds with the dough circles.
17. 17. Place baking paper in each mold.
18. 18. Top the baking paper with legumes, for example dried beans.
19. 19. Bake the crusts for about 15 minutes in the oven.
20. 20. Remove the molds from the oven.
21. 21. Discard the baking paper and legumes.
22. 22. Let the crusts cool slightly.
23. 23. Carefully remove the crusts from the molds.
24. 24. Let the crusts cool completely.
25. 25. Roughly chop the chocolate couverture.
26. 26. Place the chocolate in a bowl.
27. 27. Bring the cream to a boil.
28. 28. Pour the hot cream over the chocolate.
29. 29. Stir until the chocolate has melted.
30. 30. Chill the mixture in the refrigerator for about 30 minutes.
31. 31. Whisk the cream until smooth and creamy.
32. 32. Fold in the yogurt and lime juice.
33. 33. Fill the cream into the cooled tartlets.
34. 34. Wash the raspberries.
35. 35. Dry the raspberries.
36. 36. Place the raspberries on top of the cream.
37. 37. Dust the tartlets with powdered sugar.
38. 38. Serve the tartlets.

Nutrition per serving

• kcal: 508
• Protein: 7 g · Fett/Fat: 34 g · Carbs: 42 g