Strawberries/ dried strawberries/ almonds/ grated coconut for garnish
Decoration
Preparation
Step 1
Combine flour, butter, egg yolks, sugar, cocoa powder and salt to make a solid dough. You can add 1 tbsp of cold water if the dough is too dry.
Wrap dough with cling film and refrigerate for 1 hour.
Meanwhile, preheat the oven to 180°C and prepare the moulds.
Step 2
Roll out the dough between two sheets of cling film (to prevent the dough from sticking).
Cut out circles that are slightly larger than the moulds: Line the moulds and make sure the dough covers the inside of the moulds completely. Cut off any excess dough.
Pierce the base with a fork, place a circle cut of baking parchment on top, fill with dry beans and bake for about 10 min. This so-called “blind baking” method (crust without filling) is recommended.
Let the tartelettes cool slightly and remove them from the moulds. Allow them to cool completely.
Step 3
Prepare the filling. Melt white chocolate over a hot-water bath. Allow to cool slightly, but make sure it does not harden.
Whip MEGGLE Creme Patisserie Sweetened and gradually add melted white chocolate.
Step 4
Place raspberries on top of the crust and crush lightly (or spread with raspberry preserve). Use a pastry bag to fill the tartelettes with cream.
Garnish with cut strawberries, raspberries, grated coconut or ground almonds.
