A detailed recipe for making tartlets with chocolate cream from Джейми Оливера. 
Time: 50min Difficulty: easy Quantity: 8 baskets in recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 150 gr. a piece of puff pastry
- 1 egg yolk
- 2 tbsp. l ultrafine sugar
- A pinch of allspice
- A pinch of cinnamon
- 1 zest of orange
For chocolate cream:
- 160 ml. fat cream
- 2 tbsp. l without top of ultrafine sugar
- A very small pinch of salt
- 55 gr. softened butter
- 225 gr. broken pieces of good chocolate confectionery qualities
- 50 ml milk
- Cocoa Powder for Sprinkling
Recipes with similar ingredients: milk, cream, eggs, dough puff, cream, chocolate, allspice, cinnamon, Orange zest, cocoa
Recipe preparation:
- Sprinkle flour on the work surface and roll the dough a little more than a sheet of paper 21×28 cm. Lubricate the resulting rectangle egg yolk and sprinkle with sugar (allspice and cinnamon very thin layer). Roll the dough tightly into a long roll logs. Cut the roll into 2.5 cm slices with a knife. Set aside 8 pieces, freeze the rest on a rainy day. Put all the pieces roll side down and slightly flatten. Sprinkle surface with flour and roll each piece into a thin circle (sized about a tea saucer). Even I do not have suitable homes molds, so I just grease and sprinkle flour on the edges 8 glass glasses.
- Then I put a circle of dough on the bottom of each glass, and I form folds, pressing the dough around it. Make glasses bake the batter up and place in preheated until 200 ° C oven, bake until the dough is crispy and golden for about 15 minutes. Remove the pan from the oven and, while the tartlets are still hot, take a kitchen towel and pat the slightly raised bottom of the tartlet so that it again became flat. Allow to cool and carefully remove the tartlets from cups. Fill the tartlets with chocolate mass: Into the pan pour cream, add sugar and a pinch of salt and bring to boiling. When the mixture boils, remove the pan from the heat and add butter and chocolate. Shuffle until it is completely will melt. Allow the mixture to cool slightly, stirring cold milk, until it becomes smooth and shiny.
- Sometimes the mixture looks as if it is exfoliating. Give cool the mixture a little more and stir a little more cold milk to uniformity. Put the whole mixture in ready-made tins. Shake so that the mixture is even and let cool for about 1-2 hours to room temperature. Sprinkle with cocoa. The main thing, so that the dough is crumbly and crispy, and the filling is smooth, similar to butter.
