Chocolate and Apricot Tartlets
Category: Desserts
Serves: 6
Ingredients:
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 50g |
| Potato starch | 10g |
| Unsweetened cocoa powder | 10g |
| Baking powder | 4g |
| Dark chocolate | 60g |
| Eggs | 110g (about 2 large eggs) |
| Butter | 50g |
| Sugar | 70g |
| Whole milk | 30g |
| Apricots | 3 |
| Powdered sugar | To taste |
Instructions:
-
Prep the Ingredients:
Begin by allowing all ingredients to come to room temperature for a smooth and even preparation. -
Melt the Chocolate:
Chop the dark chocolate into small pieces and melt it gently, stirring occasionally to prevent burning. Once the chocolate is fully melted, add the butter to the chocolate and continue stirring until itโs completely dissolved. Set aside to cool slightly. -
Separate the Eggs:
Separate the egg whites and yolks into two bowls. Using a hand mixer or whisk, beat the egg whites until stiff peaks form. -
Whisk the Egg Yolks and Sugar:
In a separate bowl, whisk the egg yolks with the sugar, adding the sugar slowly. This process should take about 5 minutes, until the mixture is pale and fluffy. -
Combine the Wet Ingredients:
Slowly pour in the cooled melted chocolate and mix in the whole milk, blending until smooth and homogeneous. -
Sift Dry Ingredients:
In a separate bowl, sift the all-purpose flour, potato starch, cocoa powder, and baking powder to remove any lumps and ensure even distribution. Gently fold this dry mixture into the wet ingredients using a wooden spoon or spatula. -
Incorporate the Egg Whites:
Gently fold the whipped egg whites into the batter, using a folding motion from the bottom to the top. Be careful not to deflate the air in the whipped whites; the goal is to keep the batter light and airy. -
Prepare the Apricots:
Wash and dry the apricots thoroughly. Cut each apricot in half, removing the pit with a small spoon or your fingers. Thereโs no need to peel the apricots, as the skin will soften during baking and add a natural flavor. -
Fill the Tartlet Molds:
Grease and flour six tartlet pans (each about 10 cm in diameter at the top, 9 cm at the base, and 3 cm deep). Divide the chocolate batter evenly between the molds, pouring about 60g of the batter into each. Gently tap the pans on the counter to level the batter. -
Place the Apricots:
Place one half of an apricot, cut side up, in the center of each tartlet. The apricot will sink slightly into the batter as it bakes, becoming tender and infusing the tartlets with its natural sweetness. -
Bake the Tartlets:
Preheat your oven to 180ยฐC (350ยฐF). Bake the tartlets for about 15-18 minutes, or until a toothpick inserted into the center of the batter comes out clean. The tops should be slightly cracked, but the interior should remain moist and tender. -
Cool and Dust with Powdered Sugar:
Once baked, remove the tartlets from the oven and let them cool in the pans for a few minutes. Then, gently remove them from the molds and place them on a wire rack to cool completely. Before serving, dust the tops with powdered sugar for an extra touch of sweetness.
Tips:
- For a richer flavor, consider adding a pinch of sea salt to the batter to enhance the chocolate and apricot notes.
- If you prefer a firmer texture, allow the tartlets to cool completely in the refrigerator for 1-2 hours before serving.
- You can substitute apricots with other stone fruits like peaches or plums for a delicious variation.
Enjoy these decadent chocolate and apricot tartlets as a delightful treat for any occasion, from afternoon tea to a special dessert to end a meal!
