← Tutte le ricette

🍰 Tartellette al cioccolato con crema di maracuja

455 kcal · 30 min · 4 porzioni

Tartellette al cioccolato con crema di maracuja Cucina gratis con l’app MyFoody →

Ingredienti

Preparazione

  1. 1. Preheat the oven to 190 degrees Celsius (top and bottom heat).
  2. 2. Separate the eggs so that you have egg yolks and egg 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. Fill 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 tartellettes with a diameter of about 8 centimeters.
  23. 23. Crumble the remaining biscuit finely.
  24. 24. Wrap each tartellette with a strip of baking paper about 8 centimeters high.
  25. 25. Secure the baking paper strip with paper clips.
  26. 26. Soak the leaf gelatin in cold water.
  27. 27. Mix cream, icing sugar and vanilla sugar in a separate bowl.
  28. 28. Melt the leaf gelatin 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 gel.
  33. 33. Cut 2 passion fruits in half.
  34. 34. Scrape out the fruit 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 fruit pulp into the cream.
  38. 38. Distribute the mixture on the biscuit tartellettes.
  39. 39. Let the tartellettes set in the refrigerator for about 2 hours.
  40. 40. Cut the remaining passion fruits in half.
  41. 41. Scrape out the fruit pulp.
  42. 42. Remove the baking paper from the chocolate tartellettes.
  43. 43. Arrange the tartellettes on plates.
  44. 44. Serve the chocolate tartellettes with passion fruit.

Valori per porzione