Cocoa Tartlets with Cream and Blackberries
Category: Desserts
Servings: 8
These Cocoa Tartlets with Cream and Blackberries are a delightful combination of rich, buttery cocoa pastry filled with a velvety almond milk cream and topped with fresh blackberries. Perfect for an indulgent treat or special occasion, these tartlets are sure to impress both in flavor and presentation.
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour (00) | 370g |
| Unsalted butter | 180g |
| Brown sugar | 100g |
| Eggs | 55g |
| Unsweetened cocoa powder | 30g |
| Almond milk | 300g |
| Egg yolks | 2 |
| Brown sugar (for the cream) | 40g |
| Cornstarch (cornflour) | 15g |
| Blackberry jam | 80g |
| Fresh blackberries | 100g |
Instructions
Step 1: Preparing the Cocoa Pastry
- In a large mixing bowl, combine the unsalted butter, brown sugar, and a pinch of salt. Using your hands, quickly mix the ingredients until well blended.
- Work the mixture for just a few seconds to ensure the butter and sugar are fully incorporated.
- Once combined, add the sifted all-purpose flour. Continue mixing with your hands until a dough forms.
- Wrap the dough in plastic wrap and refrigerate it for at least 30 minutes to firm up.
Step 2: Making the Cream
- In a saucepan, pour the almond milk. Using a whisk, stir the milk to smooth any clumps.
- Add the cornstarch to the almond milk, stirring constantly to ensure the cornstarch is dissolved completely.
- In a separate bowl, whisk together the egg yolks and brown sugar. Gradually add the hot milk mixture to the eggs while continuing to whisk to avoid curdling.
- Pour the combined mixture back into the saucepan and cook over medium heat, stirring constantly, until it thickens into a smooth custard-like consistency. Once thickened, remove from heat and let it cool completely.
Step 3: Assembling the Tartlets
- Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
- Roll out the chilled pastry dough on a lightly floured surface to about 0.5 cm thickness.
- Take 8 tartlet pans, each with a base diameter of 8 cm and a top diameter of 10 cm. Place an upside-down tartlet pan on the rolled dough and cut out a circle slightly larger than the pan.
- Press each dough circle gently into the tartlet pans, ensuring they line the bottom and sides. Trim any excess dough using a smooth-edged knife.
- Once all tartlet pans are lined, spoon about a teaspoon of blackberry jam into each pastry base and spread it evenly.
- Transfer the tartlet pans onto a baking tray and bake in the preheated oven for about 20 minutes or until the pastry is golden and crisp.
- Once baked, remove from the oven and allow the tartlets to cool completely.
Step 4: Assembling the Tartlets with Cream and Blackberries
- Once the tartlets have cooled, take the cream from the refrigerator. Use a spatula to smooth and loosen the cream until it reaches a soft, spreadable consistency.
- Carefully remove the cooled tartlets from their pans and place them on a serving platter.
- Spoon the cream into each tartlet shell, leveling the surface slightly with the back of the spoon.
- Garnish each tartlet with fresh blackberries for a burst of flavor and color.
- To finish, add a few mint leaves on top of each tartlet and dust lightly with powdered sugar for an elegant touch.
These Cocoa Tartlets with Cream and Blackberries are a perfect dessert for any gathering, offering a perfect balance of sweet, creamy, and tangy notes from the blackberries. The buttery cocoa pastry serves as the ideal base for the rich almond milk cream, making each bite irresistible. Enjoy the perfect combination of textures and flavors!
