John Myers
Tartelettes Au Chocolat Blanc
The perfect tartelettes au chocolat blanc recipe with a picture and simple step-by-step instructions.
- 125 gr Flour
- 50 g Powdered sugar
- Half tbsp cocoa powder
- 1 Egg yolk
- 1 tsp Water.
- For the white chocolate cream:
- 150 gr High quality white chocolate
- 1 Egg yolk
- 200 ml Cream 30% fat
- 100 gr Grate white chocolate.
- + 50. gr. Dunkle schokolade schmelzen um den ausgekühlten teigboden damit auszupinseln.
- Grind flour, powdered sugar, cocoa powder, butter to a crumbly mass. Mix egg yolks with water and work in. Shape the dough into a ball and refrigerate for 1 hour.
- Line the small mold with it, if there is still dough left, line the smaller mold with it. Bake in the oven at 160 degrees for 10-15 minutes. cooling down. Brush the bottom with the melted dark chocolate. (50 gr.)
- For the chocolate cream: heat the cream and pour over the chocolate, stir and melt very slowly. Stir in the egg yolks. Spread over the tart immediately and let it cool.
- Grate the chocolate and spread over the tartlet.
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