John Myers
Chocolate Almond Tartlets and Poppy Seed Tartlets with White Chocolate Mousse and Fruit Salad
The perfect chocolate almond tartlets and poppy seed tartlets with white chocolate mousse and fruit salad recipe with a picture and simple step-by-step instructions.
For the chocolate and almond tart:
- 140 g Butter
- 70 g Powdered sugar
- 70 g Granulated sugar
- 120 g Chocolate
- 170 g Grated almonds
- 8 piece Eggs
- 7 piece Ladyfingers
- Salt
For the glaze:
- 200 g Dark chocolate
- 65 Milliliters Cream
- Apricot jam
For the poppy seed tart:
- 150 g Butter
- 150 g Poppy
- 100 g Poppy seed filling
- 100 g Granulated sugar
- 50 g Powdered sugar
- 6 piece Eggs
- Lemon peel
- Vanilla sugar
For the glaze:
- 300 g Powdered sugar
- Redcurrant jam
- Lemon fruit juice
- For the chocolate mousse:
- 350 g Chocolate white
- 375 Milliliters Cream
- 5 leaf Gelatin
- 500 Milliliters Whipped cream
- For the fruit salad:
- 0,5 piece Honeydew melon
- 1 piece Tart apples
- 100 g Strawberries
- 100 g Blueberries
- Lemon fruit juice
- 1 shot Maraschino cherry liqueur
Chocolate almond tartlets
- Beat the egg whites with a pinch of salt until stiff, then gradually add the granulated sugar. Mix the remaining ingredients to make a second mixture. Then fold in both masses and bake for 50 minutes at 175 °.
- Heat dark chocolate with whipped cream, pour over cake covered with apricot jam.
Poppy cakes
- Beat the egg whites with a pinch of salt until stiff, then gradually add the granulated sugar and vanilla sugar. Mix the remaining ingredients to make a second mixture. Then fold in both masses and bake for 50 minutes at 175 °.
- Brush the cake with jam and cover with the icing. Cut out tartlets.
White chocolate mousse
- Warm white chocolate with liquid whipped cream, soak the gelatine sheet in cold water and then mix it into the chocolate cream. Fold in the whipped cream. Let the mass cool down. Fill into glasses or serve with the skin sack.
fruit salad
- Chop everything up and mix.
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