Florentine Tartlets

Cut all dried fruits into very small cubes - crush the cinnamon blossoms very finely in a mortar - cover 3 baking trays with baking paper

Put the cream and sugar in a large saucepan and let simmer gently for a few minutes - be careful, froth! - add the crushed cinnamon blossoms through a sieve - add butter and let melt

add the prepared, finely chopped dried fruits and stir well - heat again carefully - then carefully fold in the brittle and the almonds - (tip from digger 56: the mixture should not cool down as long as it is still warm, it is easier to process !!)

1 tablespoon of the mixture in a small serving ring on the baking sheet - press the mixture into the ring with the stamp - carefully pull the ring away - (tip from pastapapst: you can let the tartlets diverge a little) - (tip from digger56: if the sticky serving ring is simply cleaned with hot water and then reused when wet)

Bake the florentines in the preheated oven at 170 degrees for about 8 minutes ..... then let them cool down on a wire rack - (tip from emari: if the edges of the florentines run out, you can put this back in order by turning the serving ring again put it over it vigorously - but that is only possible as long as they are still warm - you can nibble on the separated remains or twist balls out of them, which you then also cover with couverture)

Heat the couverture over steam and "bathe" the Florentines in it - pull the chocolate up a little on the side - use a fork to lift the Florentines out of the couverture again (but please do not pierce, just push it onto the fork!) On the underside with the excess chocolate wipe off with a small spatula - then place the Florentines on baking paper and chill