Wedding Night – Elven Cream Tarts and Chocolate Heart Cakes

Elven cream tart

• For the elven cream tartlets, crumble the butter biscuits, heat the butter and fold into the biscuit mixture.

• Fill 5 small metal rings (diameter approx. 7 cm) to one centimeter with the mass and press firmly. Put the rest of the biscuit mixture in a bowl and press it down as well.

• Soak the gelatine in cold water. Sift the powdered sugar and mix with the sour cream, vanilla sugar and vanilla pod.

• Warm up the white wine and lemon juice and dissolve the gelatin in them. Let cool down briefly and then fold into the sour cream. Beat in the sweet cream and fold in as well.

• Pour the mixture on the biscuit base, both in the metal rings and in the bowl. Put in a cool place. The gelatin will only set after about 4 hours.

• Wash the raspberries and bring to the boil with the sugar. Strain the raspberry purée through a sieve, bring it to the boil again and thicken a little.

Chocolate tart

• Preheat the oven to 190 ° C for the chocolate tarts. Melt the chocolate with the butter in a double boiler or in the microwave (one minute at 900 watts is enough). Let cool down briefly and grease the molds.

• Beat the eggs together with the sugar, add the flour and mix well with the magic wand. Mix the egg-flour mixture with the chocolate mixture well. Pour the mixture into the molds.

• Whisk the egg white with the hand mixer and slowly add the powdered sugar, spoon by spoon. Pour the mixture into a piping bag and squirt onto the tartlets. Bake for about 15 minutes.

sugared roses

• For the sugared roses, brush the roses with the egg white and dip them in the sugar. Place on a baking sheet and let dry at 50 ° C for 1 hour.

• To serve, take the elven cream tartlet out of the mold, pour the lukewarm raspberry sauce over it and sprinkle with gold leaf if necessary. Place the chocolate tart next to it and decorate with a raspberry. Add the roses.