Chocolate Tartlet with Raspberries and Mint - Chokladtartelett med hallon och mynta

CHOCOLATE TARTLET WITH

RASPBERRIES AND MINT

Chokladtartelett med hallon och mynta

6 tartlets

Shortcrust:

1.4 cups flour

some baking powder

0.4 cup sugar

3½ oz butter

1 egg

Chocolate filling:

7 oz dark chocolate, approx 55 or

66%

0.6 cup heavy cream

0.2 cup regular milk

1 egg, room-tempered

Decoration:

4.4 oz raspberries

fresh mint

Preheat oven to 347F. 

Shortcrust:

Chop together flour, baking powder, sugar and room-tempered butter, add the egg and make a crumbly dough. Shape into balls and then flatten out again to a smooth dough, but not overworked. Make a large dough ball, wrap up in plastic and leave in the fridge for at least 1 hour, preferably overnight. Roll out the dough on a floured work surface to a thin rectangle. Measure out rounds of the dough with a cookie cutter, diameter approx 5 inches. Place the rounds in 6 small springform pans, diameter approx 4 inches. Bake in the middle of the oven for about 15 minutes.

Chocolate filling:

Chop the chocolate. Bring cream and milk to a boil in a saucepan and remove from heat. Add the chocolate and stir until melted. Add egg and stir to a smooth, glossy batter.

Fill the tartlet pans with the chocolate filling and bake in the middle of the oven for 3 to 4 minutes. Turn off the oven and leave the tartlets in there for 3 to 4 minutes. Take out and cool on a rack. Gently loosen the tartlets and decorate with raspberries and mint shortly before serving. 

Enjoy!

Bella