For the dough (8 individual molds or a cake of 26 cm.) 240 grams of flour, 60 grams of icing sugar, a pinch of salt, 180 grams of cold butter cut into cubes and 1-2 c / s of cold water. For the strawberry filling 170 grams of strawberry puree (strawberry puree, 50 grams sugar, 85 grams of strawberry jam and 1 sheet of gelatin.
For the chocolate mousse 125 grams of dark chocolate (72% cacao), chopped, 2 eggs, 90 ml. of cream (35% fat) and 1 c / s of sugar. For the ganache 150 grams of dark chocolate and chopped 60 ml. cream (35% fat) nuts for garnish To make the dough, mix by hand or with the crusher, the butter with the flour, salt and icing sugar, until mixture is mealy.
Add water if necessary. Form into a ball, wrap in plastic wrap and set aside an hour in the fridge. Lining the tartlets (previously buttered and floured) with mass. Book an hour in the refrigerator. Place tarts on parchment paper and fill with dried beans. Bake at 160 º C for 20 minutes, until they are light golden color.
Remove from oven, remove beans and paper and bake 15-20 minutes until golden brown. Cool on a wire rack. To prepare the strawberry filling, hydrate the gelatin in cold water for 10 minutes. Heat the mashed strawberries with sugar and strawberry jam in a saucepan. Drain the gelatin and add to mixture, stirring well.
Allow to cool. Fill the bottom of the tarts. Keep in the refrigerator while you prepare the chocolate mousse. Melt the chocolate in a double boiler to make the mousse. Remove from heat and let cool to room temperature. Beat the yolks, add the chocolate and mix well. Book. Whip the cream until stiff and mix with the chocolate with a silicone spatula.
Whip the egg whites, add sugar and continue beating until soft peaks form. Add some chocolate cream egg whites, mix well. Repeat until all clear added. Fill the tarts until 2 / 3 full. Refrigerate for 3 hours. To prepare the ganache, heat the cream with the chocolate until melted. Remove from heat and stir well.
Cool slightly (you can touch with your finger without burning) and fill the tarts with the bracket rather smooth. Garnish with a nut and keep in the fridge for an hour. For the preparation of a mold of 26 cm. freeze advise when completed. Cut into portions (8 pcs.) And arrange on a plate length (see photo).
Keep in the refrigerator until they have the right consistency (2-3 hours). Thus the cake will not break when cut, due to the 3 layers (the top of chocolate is hard while the strawberry filling and mousse are very soft. Sonia L'Exquisit
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