Going home

13:21

Wherever I go during the year, I like to be at home at this time of year. I have been to many places this year, but I've "travelled" even more through the baking world since I'd started this on-line journey in March. So, it feels right to be at home, both physically and here as well, for this last entry of 2013. These small chocolate tartlets have been my children's favourite since they could speak. What could be more at home?


Choosing what to put on the top is a difficult part. So, we never stick with one topping. There's always a few varieties of fruit, some ground biscuits, chopped nuts, whipping cream, cream patisserie, or a combination of your choice. 


Wishing you a very happy and tasty New Year 2014 !



Chocolate filled baskets
Special equipment : metal or silicone tartlet moulds

For the dough
220 gr flour
120 g unsalted soft butter
4 tbsp icing sugar
2 egg yolks

For the filling
4 eggs
150 gr sugar
1 packet of vanilla sugar (around 5 gr)
150 gr unsalted butter
60 gr chocolate

For the dough, mix the butter with sugar, add yolks, then flour, until combined. Divide it into the small balls, big enough to lay over your tartlet moulds. The moulds I used are on the small side and it took about 32 gr of the dough each. Mould it while the dough is soft, prick the surface with a fork and refrigerate for half an hour, until the oven preheats to 180 C.
Bake for 15 minutes; the tartlets should be light brown in colour.
For the filling, mix eggs with sugar and cook in a bowl over the simmering water; whisk occasionally until it thickens, add vanilla and leave to cool down. In the meanwhile, mix the butter until fluffy, and melt the chocolate. Combine all and fill the baskets. Chill and enjoy!


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