Chocolate Crenache Tarts

Chocolate Crenache Tarts

englisches Rezept aus dem neunen Cupcakebuch von Helena. Das mussten wir doch gleich mal testen: und es ist genial. Ein bisschen verändert durch uns:

Chocolate Crenache Tarts

Chocolate Crenache Tarts

Ingredients for about 10 Cupcakes:

1 1/2 cups (150g) all-purpose (plain) flour

1/4 cup (50g) (brown) sugar

100g butter

one egg

for the ganache:

1/4 cup (175ml) whipping cream

175g bittersweet (plain) chocolate (70% cocoa soldis)

25g butter

for the filling:

broken oreos (about 6)

2-3 tbsp. whopping cream

To make the dough, put the flour, sugar, egg and butter in a large bowl and mix together by hand until the dough sticks together. Add a splash of water if it is too dry. Chill the dough in the refrigerator for 30 minutes.

Preheat the oven to 190°C and grease a 12-hole muffin pan.

Divide the dough into 10-12 equal-size-balls. Place one ball each muffin cup and press down and around the sides to form a hollow shell.

Bake in the oven for about 15-20 minutes until golden, pricking the bases with a fork every 3 minutes to stop the dough form rising (we forgot this, it was to late). Leave it to cool.

Meanwhile, make the ganache. Bring the cream to the boil in a saucepan. Remove fromt he heat and stir in the chocolate until melted. Add the butter, stirring until the mixture is glossy. Leave to cool and then chill in the refrigerator until thick.

Mix the oreos with the whipping creme. Divide the soaked crumb mixture evently between the cold tart shells.

Whisk the ganache with an electric whisk until increased in volume and thick. Spoon the ganache into a piping bag (we hadn’t no one) and pipe on top of the crumbs.

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