← Todas las recetas

🍰 Tartas de chocolate con crema de maracuyá

455 kcal · 30 min · 4 raciones

Tartas de chocolate con crema de maracuyá Cocina gratis con la app MyFoody →

Ingredientes

Preparación

  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 coarsely.
  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 one by one.
  11. 11. Beat everything into a smooth mass.
  12. 12. Sift the flour and cocoa into the egg cream.
  13. 13. Mix the flour and cocoa in.
  14. 14. Beat the egg whites stiff.
  15. 15. Fold the stiffly beaten 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 the batter.
  19. 19. Bake the cake in the oven for about 20 minutes.
  20. 20. Invert the springform pan onto a rack.
  21. 21. Let the cake cool.
  22. 22. Cut out 4 tarts with a diameter of about 8 centimeters.
  23. 23. Crumble the remaining biscuit finely.
  24. 24. Wrap each tart with a strip of baking paper about 8 centimeters high.
  25. 25. Secure the baking paper strip with paper clips.
  26. 26. Soak the gelatin sheets in cold water.
  27. 27. Mix cream, icing sugar, and vanilla sugar in a separate bowl.
  28. 28. Melt the gelatin sheets 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 starts to set.
  33. 33. Cut 2 passion fruits in half.
  34. 34. Scrape out the pulp.
  35. 35. Beat the cream in a tall container until stiff.
  36. 36. Fold the biscuit crumbs into the cream.
  37. 37. Fold the pulp into the cream.
  38. 38. Distribute the mixture on the biscuit tarts.
  39. 39. Let the tarts set in the refrigerator for about 2 hours.
  40. 40. Cut the remaining passion fruits in half.
  41. 41. Scrape out the pulp.
  42. 42. Remove the baking paper from the chocolate tarts.
  43. 43. Arrange the tarts on plates.
  44. 44. Serve the chocolate tarts with passion fruit.

Nutrición por ración