A chocolate base, mint cream, and sweet apricot – it’s hard to find a more delicious combination.
Ingredients
Tarts
- Brown sugar – 40 g
- Egg – 1 piece
- Cocoa powder – 1 tablespoon
- Butter – 60 g
- All-purpose flour – 100 g
- Salt – a pinch
- Butter – 15 g
Cream and Garnish
- Powdered sugar – 25 g
- Mascarpone cheese – 125 g
- Apricots – 400 g
- Mint liqueur – 3 teaspoons
- Heavy cream (30%) – 75 g
- Milk chocolate, grated – 30 g
Preparation
Step 1: Making the Pastry Cut 80 g of butter into cubes and quickly knead with brown sugar, salt, egg yolk, flour, and cocoa powder. If necessary, add 1-2 tablespoons of cold water. Form a ball, wrap it in plastic wrap, and refrigerate for at least 1 hour. Roll out the dough thinly between two layers of plastic wrap, then place it in the freezer for 3-5 minutes. Line 6 greased tartlet molds with removable bottoms (approximately 10 cm in diameter) with the dough. Refrigerate for another 30 minutes.
Step 2: Baking the Tartlets Poke the dough several times, cover with parchment paper, and weigh it down with dried beans or peas. Bake in a preheated oven at 200°C for about 10 minutes. Remove the paper and dried beans or peas and bake for another 5 minutes until the pastry is crispy. Cool on a wire rack for 10-15 minutes, then carefully remove from the molds and let cool completely.
Step 3: Pipe the Cream Mix mascarpone cheese with powdered sugar and mint syrup. Whip the heavy cream until stiff peaks form and fold into the mixture. Transfer the cream to a piping bag fitted with a star-shaped tip. Pipe the cream onto the tartlets. Wash the apricots, cut them in half, remove the pits, and slice into wedges. Arrange them in the shape of flowers on top of the cream. Sprinkle with grated chocolate curls.
