Karak is a Swiss dessert that simply captivates with its sweet a kind of toy cake. Performed as small shortcrust tartlets filled with a generous filling of chocolate ganache, coated with green sugar icing and in the middle they decorate with a chocolate “button”. Very popular cake in pastry shops and restaurants in the west of Switzerland, which You can now cook at home. Moreover, the recipe not at all complicated, the main thing is to choose very high-quality chocolate for ganache. You can make several small portioned tartlets or bake a cake in large form for tart and serve it like a cake on family celebration. Share with friends: 
Time: 3 hours. 15 minutes. Difficulty: easy Servings: 8 In the 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.
Contents
Ingredients for the recipe:
Almond tartlets
- 1 tbsp. premium flour
- 1/3 Art. ground almonds
- 0.5 tbsp. powdered sugar
- 8 tbsp. l butter (softened), chopped cubes
- 1 egg yolk
- 1 tbsp. l water (cold)
- 1 pinch of salt
Chocolate filling
- 200 gr. dark chocolate (50% cocoa)
- 4 tbsp. l milk
- 4 tbsp. l (60 gr.) Butter
Green glaze
- 1 tbsp. powdered sugar
- 2 drops of green food coloring
- 2 tbsp. l water (cold)
Recipes with similar ingredients: premium flour, flour almond, icing sugar, eggs, dark chocolate, milk
Recipe preparation:
- Mix flour and butter in a bowl of a stationary mixer with whipping nozzle. When the butter is completely mixed with flour to the consistency of wet sand, add icing sugar.
- Place a spatula on the mixer. Add the egg yolk, salt and cold water, and then almonds. Knead until the dough will not become compact and smooth.
- Put the dough on a work surface and quickly press palm. Be careful not to knead the dough, otherwise it will become fragile. Form a ball and put it in the refrigerator on two hours (or if possible at night).
- Preheat the oven to 175 ° C.
- Sprinkle the work surface with flour. Roll out the dough and generation. Then put the dough into tartlet molds. Bake in for 15-20 minutes.
- Ganache: in a small saucepan, mix milk, chocolate and butter. Heat over medium heat, gently stirring. Remove the pan from the stove as soon as the chocolate has melted and becomes homogeneous. Cool for 15 minutes. Pour ganache over baked and cooled forms and refrigerate for 2 hours.
- Frosting: in a bowl, mix powdered sugar, green dye and water. Stir with a spoon until the consistency is wide flowing down tape. Do not add water anymore, as in these the proportions of the glaze will be perfect. Remove the tartlets from the refrigerator. Pour chocolate over the icing and leave to solidify when room temperature for 1 hour.
