John Myers
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Chalwa Tartlets
The perfect chalwa tartlets recipe with a picture and simple step-by-step instructions.
meringue
- 3 piece Protein
- 250 g Powdered sugar
Dough base
- 5 piece Protein
- 5 piece Egg yolk
- 5 tbsp Powdered sugar
- 5 tbsp Flour
- 1 tbsp Cocoa powder
- 1 Cup Coffee strong
- 2 tsp Vodka
glaze
- 100 g Butter
- 2 tsp Cocoa powder
- 8 tbsp Powdered sugar
- 1 tbsp Water
Halva cream
- 65 g Halva
- 1 packet Vanilla pudding
- 0,5 blackboard Dark chocolate
- 800 ml Milk
meringue
- For the meringue, beat the 3 egg whites until stiff. Now gradually add approx. 250 g of powdered sugar while mixing.
- Now shape the egg whites round and flat with two spoons on baking paper. To help, you can use the cookie cutter to draw a few circles on the baking paper, into which the meringue is then distributed. The meringue is baked at 120 degrees for about 2 hours.
Dough base
- For the pastry base, first beat 5 egg whites until stiff. In another bowl, mix 5 egg yolks, 5 tablespoons of powdered sugar, 5 tablespoons of flour and 1 tablespoon of cocoa powder. Then the stiffly beaten egg white is lifted under the cocoa mass.
- Spread the dough on a baking sheet and place in the oven at approx. 160 ° C for 20 minutes. Mix a cup of strong coffee with 2 teaspoons of vodka and soak the cooled dough base with it.
Halva cream
- For the Halva cream (Chalwa in Polish), prepare the vanilla pudding with 800 ml of milk (instead of 1 liter, so that the pudding does not become too runny). Let the pudding cool completely.
- Now grate the dark chocolate into the pudding mixture. More or less chocolate can be grated into it according to taste. Also chop the halva and stir into the pudding mixture.
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