John Myers
Contents
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Ingredients
- 10 Pepper nut
- 40 g Butter
- 50 g White couverture
- 250 g Mascarpone
- 3 tbsp Sugar
- 20 g Butter
- 100 ml Cream 30% fat
- 2 sheet Gelatin white
- Also some almond brittle and other decorations
Instructions
- 8 Grind the pepper nuts and mix well with the soft butter.
- Place the 16 mm springform pan on a plate or an oiled board, pour in the crumbs and press firmly. Let it set in the refrigerator.
- Melt the couverture in a water bath and coat the crumbles with it. Chill again.
- Now put the mascarpone in a bowl, let the gelatin soak in a little water and squeeze out.
- Melt the sugar in a pan, stir in the butter and cream and then add the caramel to the mascarpone and stir thoroughly.
- Dissolve the gelatin over low heat and add to the mascarpone-caramel mixture, stir in and then pour the cream onto the crumbly base. Let it set in the refrigerator for two hours.
- Now the tartlet is removed from the mold with a sharp knife and decorated to your heart's desire.
Nutrition
Serving: 100gCalories: 367kcalCarbohydrates: 21.2gProtein: 5.6gFat: 29.1g
