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🍰 Chocolate Tartlets with Passion Fruit Cream

455 kcal · 30 min · 4 servings

Chocolate Tartlets with Passion Fruit Cream Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 190 degrees Celsius (top and bottom heat).
  2. 2. Separate the eggs so that you have the yolks and whites separately.
  3. 3. Bring about 500 milliliters of water to a boil in a pot.
  4. 4. Chop the chocolate roughly.
  5. 5. Place the chocolate pieces in a metal bowl.
  6. 6. Place the metal bowl over the pot with the hot water so that the chocolate melts in the hot steam.
  7. 7. Add the butter and salt to a separate bowl.
  8. 8. Beat the butter and salt with a hand mixer until creamy.
  9. 9. Stir the melted chocolate into the butter cream.
  10. 10. Add the egg yolks gradually.
  11. 11. Beat everything into a smooth mixture.
  12. 12. Sift the flour and cocoa into the egg mixture.
  13. 13. Mix the flour and cocoa in.
  14. 14. Whip the egg whites until stiff.
  15. 15. Fold the stiffly whipped egg whites into the batter.
  16. 16. Line a springform pan with a diameter of 26 centimeters with baking paper.
  17. 17. Pour the batter into the prepared pan.
  18. 18. Smooth out the batter.
  19. 19. Bake the cake in the oven for about 20 minutes.
  20. 20. Invert the springform onto a rack.
  21. 21. Let the cake cool.
  22. 22. Cut out 4 tartlets with a diameter of about 8 centimeters.
  23. 23. Crumble the remaining biscuit finely.
  24. 24. Wrap a strip of baking paper with a height of about 8 centimeters around each tartlet.
  25. 25. Secure the baking paper strip with paper clips.
  26. 26. Soak the gelatin leaves in cold water.
  27. 27. Mix cream, powdered sugar, and vanilla sugar in a separate bowl.
  28. 28. Dissolve the gelatin leaves in a pot.
  29. 29. Add 4 tablespoons of the cream.
  30. 30. Fold the gelatin mixture into the remaining cream.
  31. 31. Place the cream in the refrigerator for about 1 hour.
  32. 32. Wait until the cream begins to set.
  33. 33. Cut 2 passion fruits in half.
  34. 34. Scoop out the pulp.
  35. 35. Whip the cream in a tall container until stiff.
  36. 36. Fold the biscuit crumbs into the cream.
  37. 37. Fold the fruit pulp into the cream.
  38. 38. Distribute the mixture onto the biscuit tartlets.
  39. 39. Let the tartlets set in the refrigerator for about 2 hours.
  40. 40. Cut the remaining passion fruits in half.
  41. 41. Scoop out the pulp.
  42. 42. Remove the baking paper from the chocolate tartlets.
  43. 43. Plate the tartlets.
  44. 44. Serve the chocolate tartlets with passion fruit.

Nutrition per serving