Chocolate Namelaka Tartlets (Crostatine con Namelaka Fondente)
Category: Desserts
Serves: 12
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 250g |
| Powdered sugar | 100g |
| Butter (cold and cubed) | 125g |
| Egg (58g) | 1 |
| Vanilla bean | 1 |
| Salt | A pinch |
| Dark chocolate (55% cocoa) | 140g |
| Heavy cream | 210g |
| Whole milk | 90g |
| Glucose | 10g |
| Gelatin sheets | 2g |
| Raspberry jam | 200g |
| Hazelnuts | To taste |
| Red currants | 48 berries |
| Unsweetened cocoa powder | To taste |
| Fresh mint | To taste |
Instructions
Step 1: Prepare the Dark Chocolate Namelaka Cream
Begin by making the dark chocolate namelaka. This creamy filling requires a 12-hour resting time in the refrigerator. First, finely chop the dark chocolate and set it aside.
In a small saucepan, combine the whole milk and glucose. Split the vanilla bean lengthwise, scraping out the seeds, and set the seeds aside for later use in the tart dough. Add the vanilla pod to the milk and bring to a gentle boil. Once boiling, remove the vanilla pod and pour half of the hot milk mixture over the chopped chocolate. Use an immersion blender to mix until smooth and well-combined.
Soak the gelatin sheets in cold water for a few minutes. Afterward, dissolve the gelatin in the remaining warm milk mixture, stirring until fully dissolved. Pour this mixture into the chocolate and blend again with the immersion blender until the texture is smooth and silky.
Transfer the namelaka mixture into a bowl, cover with plastic wrap, and refrigerate for at least 12 hours to allow it to set and firm up.
Step 2: Prepare the Tart Dough
While the namelaka cream is chilling, prepare the tart dough. In the bowl of a food processor, combine the all-purpose flour, vanilla seeds (reserved from the previous step), and a pinch of salt. Add the cold, cubed butter, powdered sugar, and the egg. Pulse the mixture until a smooth dough forms.
Turn the dough out onto a floured surface and knead it gently just to bring it together. Wrap the dough in plastic wrap and refrigerate it for about 30 minutes to let it rest.
Step 3: Shape and Bake the Tartlets
Preheat your oven to 180°C (350°F) for static baking. Roll out the chilled dough on a lightly floured surface to a thickness of 5mm (approximately 1/4 inch). Using a round cookie cutter with a diameter of 9cm (about 3.5 inches), cut out 12 discs of dough.
Place the dough discs into a tartlet pan or onto a baking sheet lined with parchment paper. Prick the bottoms with a fork to prevent bubbling during baking.
To blind-bake, place a small piece of parchment paper into each tartlet and fill with ceramic baking beads or dried beans to weigh them down. Bake in the preheated oven for 25 minutes, or until golden brown.
Once baked, remove the tartlets from the oven, discard the parchment paper and baking beads, and allow them to cool completely.
Step 4: Assemble the Tartlets
Once the namelaka cream has set, take it out of the refrigerator and use an electric whisk to beat it until it is light, fluffy, and smooth. Transfer the whipped namelaka into a pastry bag fitted with a smooth tip.
Pipe the namelaka cream generously into each cooled tartlet shell. Decorate with roughly chopped hazelnuts, fresh red currants, and a dusting of unsweetened cocoa powder. For a finishing touch, garnish each tartlet with a sprig of fresh mint.
Step 5: Serve and Enjoy!
These decadent tartlets are now ready to be enjoyed. The rich, creamy namelaka pairs perfectly with the buttery tart crust, and the sweet-tart raspberry jam creates a burst of flavor in every bite. Serve these luxurious tartlets at your next gathering, or enjoy them as an indulgent treat anytime!
Nutritional Information (per serving)
Note: Nutritional values are approximate and based on a standard recipe yield of 12 tartlets.
| Nutrient | Amount |
|---|---|
| Calories | 350 kcal |
| Protein | 4g |
| Carbohydrates | 30g |
| Fat | 25g |
| Saturated Fat | 10g |
| Fiber | 3g |
| Sugar | 16g |
| Sodium | 60mg |
These Chocolate Namelaka Tartlets are the perfect balance of creamy, crunchy, and fruity, making them an ideal dessert for any special occasion or as a refined treat to satisfy your sweet tooth. The contrast of rich dark chocolate namelaka, fresh fruit, and delicate hazelnuts creates a dessert experience that is as elegant as it is delicious!
