A chocolate base, mint cream, and sweet apricots. It’s hard to find a more delicious combination.
Ingredients:
Tarts:
- Brown sugar, 40 g
- Egg, 1 piece
- Cocoa, 1 tablespoon
- Butter, 60 g
- Wheat flour, 100 g
- Salt, 1 pinch
- Butter, 15 g
Cream and garnish:
- Powdered sugar, 25 g
- Mascarpone cheese, 125 g
- Apricots, 400 g
- Mint liqueur, 3 teaspoons
- Cream (30%), 75 g
- Grated milk chocolate, 30 g
Preparation:
Cut 80 g of butter into cubes and quickly knead with sugar, salt, egg yolk, flour, and cocoa. If necessary, add 1-2 tablespoons of cold water. Form a ball, wrap 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 six greased tartlet molds with removable bottoms (about 10 cm in diameter) with the dough. Place back in the refrigerator for about 30 minutes.
Prick the dough several times, cover with baking paper, and weigh 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 dough is crispy. Cool on a rack for 10-15 minutes, then carefully remove from the molds and let cool completely.
Mix mascarpone with powdered sugar and mint liqueur. Whip the cream until stiff and add to the mixture. Transfer the cream to a piping bag with a star-shaped tip. Pipe the cream onto the tartlets. Wash the apricots, cut them in half, remove the pits, and slice. Arrange in a flower shape. Sprinkle with grated chocolate.
