Chocolate Almond Tartlets and Poppy Seed Tartlets with White Chocolate Mousse and Fruit Salad
Total Time2 hours hrs 25 minutes mins
Servings: 5 people
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.
Serving: 100g | Calories: 186kcal | Carbohydrates: 17.6g | Protein: 5.2g | Fat: 10.5g