Pumpkin and Chocolate Tartlets Recipe
Category: Desserts
Serves: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Delica Pumpkin | 210g |
| Rice Flour | 150g |
| Almond Flour | 50g |
| Brown Sugar | 100g |
| Almond Milk | 50g |
| Vegetable Oil | 50g |
| Eggs | 55g |
| Baking Powder | 8g |
| Salt | A pinch |
| Dark Chocolate | 150g |
| Fresh Cream | 120g |
| Powdered Sugar | To taste |
Instructions
-
Prepare the Pumpkin Puree:
Start by cleaning the Delica pumpkin, removing its skin, and cutting it into chunks. Using an immersion blender, blend the pumpkin until you achieve a smooth puree. -
Mix the Wet Ingredients:
In the bowl of a stand mixer fitted with the paddle attachment, add the brown sugar. Add the eggs to the bowl and mix until the sugar and eggs are well incorporated. Next, pour in the smooth pumpkin puree and continue mixing. -
Combine the Dry Ingredients:
Slowly add in the almond flour and rice flour to the wet mixture. Stir in the baking powder and a pinch of salt. Continue to mix until all ingredients are well combined. -
Prepare the Tartlet Molds:
Grease your tartlet molds with a little butter or oil. Then, spoon the batter into each mold, filling them evenly. -
Bake the Tartlets:
Place the tartlet molds into a preheated oven at 180°C (350°F) and bake for about 20 minutes, or until a toothpick inserted into the center comes out clean. Once baked, remove the tartlets from the oven and let them cool slightly. -
Prepare the Ganache:
While the tartlets are baking, chop the dark chocolate into small pieces using a knife. In a small saucepan, heat the fresh cream over low heat until it begins to approach a simmer (but do not let it boil). -
Combine Chocolate and Cream:
Pour the hot cream over the chopped chocolate in a heatproof bowl. Stir vigorously with a spatula until the chocolate is fully melted and the mixture is smooth. For an extra glossy finish, use an immersion blender to smooth out the ganache further. -
Finish the Ganache:
Once the ganache is smooth and shiny, cover it with plastic wrap directly on the surface to prevent a skin from forming. Let it sit at room temperature to cool slightly. -
Assemble the Tartlets:
Once the tartlets have cooled, spread a layer of the ganache over the top of each tartlet. -
Decorate the Tartlets:
For a decorative touch, cover part of the tartlet surface with a piece of paper and lightly dust with powdered sugar. This will create a beautiful contrast and make them look even more inviting. -
Serve and Enjoy:
Your delicious pumpkin and chocolate tartlets are now ready to be served! Enjoy the rich, warm flavors of pumpkin paired with decadent chocolate in every bite.
Tips for Serving:
- These tartlets are perfect as a cozy dessert for fall gatherings or as a special treat for your loved ones.
- Feel free to adjust the amount of powdered sugar based on your preferred sweetness.
