Dark chocolate and almond tarts
Tarts with a sweet pastry base, garnished with almond cream and dark chocolate chips and topped with chocolate whipped cream.
IngredientsRecipe for 4 persons
For the pie crust
For the chocolate whipped cream
For the almond cream
For the garnish
Preparation time: 45 min
Preheat your four at 350 °F
- General preparation
Cream the butter with sugar, add the eggs one by one. Then add dry ingredients. Form a disk with the dough, wrap it in plastic wrap and let it rest 30 minutes in the fridge. Roll the dough to 3 mm using a roller pin and line small tartlet molds. Place them in the freezer.
- For the almond cream
In the bowl of a mixer, cream butter and sugar together. Add eggs and dry ingredients and mix well. Place a spoonful of almond cream in the bottom of each tartlet.
- For the whipped cream
Whip the cream in a mixer until it is firm. Place the cocoa and icing sugar in a bowl, add a small amount of cream and mix well. Add this mixture to the remaining whipped cream and mix well. Transfer to a pastry bag equipped with a fluted tip.
- To serve
Garnish your tarts with some chocolate whipped cream using the pastry bag. Decorate with sliced almonds.
Always work the sweet dough when it's cold for easy handling. Feel free to put it back into the refrigerator a few minutes if you find that it begins to warm up.