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🍰 Small Chocolate Tarts with Apricots

296 kcal · 30 min · 4 servings

Ingredients

• butter 60 g
• Eggs 1 pc.
• Brown sugar 40 g
• Salt pinch
• Wheat flour, Type 405 100 g
• Cocoa powder 1 tbsp
• mascarpone 125 g
• Powdered sugar 25 g
• Whipping cream 100 g
• Apricots, fresh 4 pc.
• Mint, fresh 10 g

Instructions

1. 1. Cut the butter into small cubes.
2. 2. Separate the egg: Take the yolk for the dough and keep the white for later.
3. 3. Put the butter cubes, the yolk, the sugar, a pinch of salt, the flour, and the cocoa into a bowl.
4. 4. Knead the ingredients quickly into a dough.
5. 5. If the dough is too dry, add 1 to 2 tablespoons of cold water.
6. 6. Shape the dough into a ball.
7. 7. Place the dough ball in the refrigerator for at least 1 hour.
8. 8. Preheat the oven to 200 degrees Celsius fan mode.
9. 9. Spread some flour on your work surface.
10. 10. Roll out the dough thinly.
11. 11. Grease four small tartlet molds (or one large mold).
12. 12. Place the dough into the molds.
13. 13. Press the dough so that a border about 2 centimeters high is formed.
14. 14. Poke the dough base several times with a fork.
15. 15. Place baking paper over the tartlets.
16. 16. Fill the baking paper with dried peas or beans (this is called blind baking).
17. 17. Bake the tartlets in the oven for about 5 minutes.
18. 18. Take the molds out of the oven.
19. 19. Remove the baking paper and the beans.
20. 20. Bake the tartlets without weights for another 5 minutes.
21. 21. Let the tartlets cool down.
22. 22. Carefully release the tartlets from the molds.
23. 23. Mix the mascarpone with powdered sugar in a bowl.
24. 24. Whip the cream in another bowl until stiff using a hand mixer.
25. 25. Gently fold the whipped cream into the mascarpone mixture.
26. 26. Finally, taste the cream to adjust the flavor.
27. 27. Fill the cream into the cooled dough shells.
28. 28. Wash the apricots thoroughly.
29. 29. Halve the apricots and remove the pits.
30. 30. Cut the apricot halves into wedges.
31. 31. Wash the mint and shake it dry.
32. 32. Pluck the mint leaves from the stems.
33. 33. Finely chop the mint leaves.
34. 34. Decorate the tartlets with the apricot wedges and the mint.
35. 35. Serve the tartlets and enjoy!

Nutrition per serving

• kcal: 296
• Protein: 5 g · Fett/Fat: 21 g · Carbs: 25 g