Milky Way Tartlets

Ingredients for 12 servings:

• 5 eggs
• 5 tbsp water
• 120 g sugar
• 80 g flour
• 40 g cocoa
• 500 ml cream
• 250 g chocolate bar (Milky Way)
• 3 packs of cream stiffener
• 80 g milk chocolate

Instructions

Working time approx. 45 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 20 minutes; Total time approx. 13 hours 5 minutes

For the cream, melt the Milky Way chocolate bar and chocolate over a double boiler. Add the cream. Remove the pan from the heat and pour the mixture into a mixing bowl. Chill overnight. The next day, whip the cold mixture with cream stiffener. For the pastry, beat the egg whites until stiff peaks form. Beat the egg yolks, water, and sugar until frothy. Mix the flour with the cocoa and stir into the egg yolk mixture. Fold in the egg whites with a whisk. Place the pastry on a baking sheet lined with baking paper. Bake at 180 degrees Celsius for 15-20 minutes. Using a round cutter or a water glass, cut out 24 rings with a diameter of approximately 6 cm from the baked pastry. Place 12 rings in 12 cutters or small cake rings and fill with the cream. Reserve some cream for garnishing. Finish with a second ring. Remove the tarts from the ring using a wet knife. Finally, spread the remaining cream on the cakes using a piping nozzle and decorate as desired, for example with chocolate shavings or chocolate stars.