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Chocolate Tartlet with Raspberry and Almond Crunch
🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
6 servings
Manu Biar
@manubiar- 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
- 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.
- 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.
- Add the raspberry, sugar and a little water and bring to a boil until it has a jelly-like consistency.
- In a small saucepan, melt the cream and chocolate over low heat, stirring constantly.
- In a small skillet, place the sugar and almonds and stir well over low heat until the sugar caramelizes and the almonds are golden.
- 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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