Strawberry tartlets - milk chocolate


·         For 8 muffin tarts:

120 g orange blossom cookies (shuttle or other)
50 g butter

150 g pastry milk chocolate
30 g dark chocolate pastry with 70% cocoa
12 cl whole liquid cream

250 g strawberries
1 or 2 tbsp raspberry jam (or other red fruit)
2 squares of chocolate



1.    Melt the butter.
2.    In the bowl of a food processor, coarsely mix the broken cookies into pieces. Add melted butter and beat by pulse until all cookie crumbs are coated with butter.
3.    Divide muffin pans into the bottom. I used paper crates to make it easier to unmould. Or shirt the molds with film paper.
4.    Squeeze well with a glass or cup. Refrigerate.
5.    Heat the cream.


6.    In a container, put the chocolates cut into pieces. Pour the boiling cream 2 or 3 times, stirring vigorously.
7.    Divide among the molds, above the cookie layer. Store in the refrigerator for at least 2 hours.
8.    When ready to serve, cut strawberries into small pieces. Mix with a tablespoon of jam. Taste and add a little jam if necessary.
9.    Grate the chocolate squares.
10. Unmould the tarts, smooth them a little. Add a few pieces of strawberry and sprinkle   with a little chocolate.

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