EL Iberico

Kuala Lumpur

For  Information

 

03-271-37199 |  request@eliberico-kl.com

  • Oxana Zhiber

Chocolate tartlets

Crust:

  • 1 1/2 cups flour

  • 1/4 tsp salt

  • 1/2 cup unsalted, softened butter

  • 1/4 cup sugar (icing sugar)

  • 1 egg

Filling:

  • 2/3 cup cream 

  • 3 tbsp sugar

  • 1 1/2 tbsp butter

  • 200 g dark chocolate, chopped

  • 1/4 tsp salt

  • 2 tbsp milk

  • Sea salt flakes, optional

  1. Crust: cream butter and sugar in an electric mixer until fluffy. Beat in egg, flour, salt and mix until incorporated. Form the dough, wrap it in a cling wrap, and refrigerate for 20 minutes.

  2. On a floured surface, roll out the dough to 1/4 inch thickness. Cut into 6-inch rounds. Line the bottom and sides of the prepared tart pans with the dough circles. Use a knife to trim off the excess dough if necessary. Prick the bottom of each tartlet with a fork. Bake for 20 minutes at 175 C. 

  3. Filling: place cream and sugar into a saucepan. Bring to boil. Once boiling, remove from heat and stir in butter, chocolate, milk, and salt.

  4. Pour into cooled tartlets and refrigerate for 1-2 hours, or until set. Sprinkle tartlets with flaked sea salt. 


Chocolate tartlets

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