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🍋 Lemon Dark Chocolate Tartlets

320 kcal · 45 min · 4 servings

Lemon Dark Chocolate Tartlets Cook this in the MyFoody app →

Ingredients

Instructions

  1. 1. Finely crumble 150 g butter cookies in a bowl. Important: Don't leave any large chunks, or the base will be crumbly.
  2. 2. Melt 40 g butter in a pot or microwave. It should be liquid, but not boiling hot.
  3. 3. Combine the melted butter with the cookie crumbs. The mixture should look like wet sand.
  4. 4. Press the cookie mixture firmly into the bottom of 4 small molds (about 10 cm diameter).
  5. 5. Place 3 g gelatin in 30 ml cold water. Let it soak for 5 minutes.
  6. 6. Wash the lemon with hot water. Finely grate the yellow zest. Be careful: Don't get any white pith.
  7. 7. Squeeze the juice from the lemon. You need about 30–40 ml fresh lemon juice.
  8. 8. Warm 200 ml heavy cream in a pot. Don't boil it, just let it become lukewarm.
  9. 9. Squeeze the excess water from the soaked gelatin and stir it into the warm cream until it dissolves.
  10. 10. Stir the lemon juice, zest, and 30 g powdered sugar into the cream mixture.
  11. 11. Break 150 g dark chocolate (70%) into pieces. Put it in a separate bowl.
  12. 12. Pour about 3 tbsp of the warm cream over the chocolate. Stir until smooth. Caution: Don't let it get too hot!
  13. 13. Combine the chocolate cream with the remaining lemon-cream mixture. Pour it over the cookie bases.
  14. 14. Refrigerate the tarts for at least 3 hours. They need to be firm and cold.
  15. 15. Carefully invert the tarts onto plates. Ideally: The edge should be glossy, the surface matte and firm.

Nutrition per serving