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Chocolate Tartlet with Raspberry and Almond Crunch

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Chocolate Tartlet with Raspberry and Almond Crunch


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Tempo de preparo

1 hour(s)


6 servings

Manu Biar

  • Ingredients
  • Recipe
  • Wheat flour250 g
  • Salt1 teaspoon
  • Sugar1 teaspoon
  • Cold cubed butter150 g
  • Frozen Raspberry300 g
  • Sugar2 tablespoon
  • Fresh cream100 ml
  • Chopped semisweet chocolate200 g
  • Sliced Almonds100 g
  • Sugar2 tablespoon
  1. In a bowl, combine the flour, sugar, salt and butter and mix until it forms a ball. Wrap with plastic wrap and place in the fridge for 30 minutes.
  2. Roll out the dough in the forminhas, make holes with a fork and take it to the oven at 180 degrees for about 15 minutes, until completely baked.
  3. Add the raspberry, sugar and a little water and bring to a boil until it has a jelly-like consistency.
  4. In a small saucepan, melt the cream and chocolate over low heat, stirring constantly.
  5. In a small skillet, place the sugar and almonds and stir well over low heat until the sugar caramelizes and the almonds are golden.
  6. Spread a generous layer of jam in the molds, cover with chocolate and refrigerate for about 40 minutes, until the chocolate loses its shine. Break the almonds into a farofinha and place on top of the tartlets.

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