Tartlets made of cocoa pastry filled with sweet, fruity jelly are a delicious dessert irresistible to any sweet tooth.
Ingredients:
- Cherry juice: 250 ml
- Egg: 1
- Sugar: 120 g
- Cocoa: 2 tablespoons
- Butter: 200 g
- Wheat flour: 250 g
- Potato starch: 1 tablespoon
- Chocolate mousse: 350 g
- 12% cream: 2 tablespoons
Preparation:
Combine flour, butter, egg yolk, sugar, cream, and cocoa to form a smooth dough. Wrap it in plastic wrap and refrigerate for about 1 hour.
Meanwhile, drain the cherries from the compote. Pour 200 ml of the compote into a saucepan, add potato starch, and cook over low heat, stirring constantly until you get a jelly-like consistency. Add cherries to the jelly, mix, and set aside to cool.
Remove the chilled dough from the refrigerator, roll it out to a thickness of about 5 mm, and cut out circles slightly larger than the size of your tartlet molds. Line the molds with the dough (depending on the size of the molds, you will have 6-12 tartlets), prick the bottom with a fork in several places, and place the molds in an oven preheated to 200 degrees for about 10-15 minutes. Cool the baked tartlet crusts. Once completely cold, fill each tartlet with chocolate mousse, and top with cherry jelly.
Store in the refrigerator until serving.
