Ingredients
(for shortcrust pastry, base):
– Choco mix 230g
– flour T-400 230g
– butter 125-160g
– water 120-150ml
(for greasy biscuit, top layer):
– Choco mix 200g
– water 120-150ml
– edible oil 50g
– desired filling – vanilla pudding, fruit, cocoa cream, powdered sugar
Bake for about 20-25 minutes at 180-200˚C
Essentially, this sympathetic dessert is very, very similar to its great cousin Choco Raspberry Tart. You could say that this is its smaller version, personalized. Mini tart 2Go.
First, prepare a crispy dough. Combine all ingredients, except water, by hand or with a mixer and dough attachments. If the dough is too hard, add water as needed to get one fine and smooth dough, but wait until all the butter is spread all over the dough.
Pack the dough so that the refrigerator does not dry it out during cooling for about half an hour. If you are in a hurry, leave it out of the fridge and prepare additional flour so that the dough does not stick during melting.
Next, we prepare the biscuit, a smaller amount, identical to muffins, because we will cover it with the selected stuffing. My suggestion is a yellow confectionery cream paired with cherries. Apply 4-5 tablespoons of stuffing to the melted crispy dough that we transferred to the muffin tin. Cut it with a mold wider than the diameter of the tray. Let it be rustic, you will surely pour biscuit over it. You don’t have to do the next step, but I suggest that you make a grid from a part of the dough and also cut it with a mold and put it on the top of the tart. Baking is the next step.
You can openly show off, today you managed to make one perfect complication 🙂