John Myers
Dark Chocolate Tartlets with Strawberries
The perfect dark chocolate tartlets with strawberries recipe with a picture and simple step-by-step instructions.
- 165 g Flour
- 35 g Cocoa
- 100 g Butter
- 35 g Powdered sugar
- 1 piece Egg
- 1 tbsp Cold water
- 8 piece Strawberries
- 2 tbsp Jam
- 250 g Dark chocolate
- 250 ml Whipped cream
- 1 tbsp Cherry liqueur
- Let’s start with the tartlets. To do this, mix 100 g of cold butter, flour, cocoa powder and powdered sugar together and stir with a hand mixer until there are no more lumps of butter. Then add the egg and water. Mix everything into a smooth dough, cover with freshly sealed foil or aluminum foil and let rest in the refrigerator for 30 minutes. Then roll out the dough thinly and let it rest for another ten minutes. Have tartlet molds ready for the next step. Cut out the dough in a circle so that the pieces each fit into a tartlet mold. Remove the remnants of the pastry from the edge. So that the dough does not rise on the bottom, it should be pierced a few times with a fork. Now bake in the preheated oven at 180 degrees for 15 minutes.
- In the meantime, the toffee-like fudge is prepared. Bring the cream to a boil in a saucepan. Then put the dark chocolate in a heatproof bowl and pour the hot cream over the chocolate. As soon as the cream begins to melt the chocolate, the mixture is stirred until a creamy fudge is formed. Then add a spoonful of cherry liqueur. Put the fudge in the baked tartlets. Rub the strawberries with the jam and place on the still warm fudge. Delicious!
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