White chocolate tartlet
INGREDIENTS (for 1 mini tartelette)For the cakes:
- 20g butter
- 30g almond flour
- 8g Steviala ery-bronze
- Pinch of salt
- Pinch of cinnamon
- 1x springform pan (10 - 12cm)
For the stuffing:
- 100ml whipping cream
- 50g creme cheese
- 1tsp vanilla extract/powder
- 1 gelatine sheet (2 if you want a more solid tartelette)
- 40g white OKONO chocolate
- 50g frozen fruit
- 1tbsp erythritol frost
- 1tsp lemon juice
- Red fruits (strawberries, blackberries, blueberries…) and a few mint leaves to garnish
- Start making your bottom: mix 30g almond flour with 20g melted butter, 8g Steviale ery-bronze, a pinch of salt and cinnamon or spice.
- Put the mixture in a 10-12 cm springform pan (lined with baking paper). Press well (possibly with your fingers).
- Place the springform in an oven at 180°C for 10-12 minutes. Every oven is different, so pay attention to the baking time so that your bottom does not burn!
- Meanwhile, make your coulis: put 50g of frozen fruit in a pan over a low heat and mix with 1tbsp erythritol frost and 1tsp lemon juice. Reduce briefly and then set aside to cool.
- Now make your filling. Soak 1 gelatin leaf in a small bowl of cold water.
- Whip 100ml whipping cream until stiff and mix with 50g cream cheese and 1tsp vanilla powder.
- Melt 40g white OKONO chocolate au bain-marie and mix it afterwards with the whipped cream mixture.
- Now squeeze your gelatin leaf and let it dissolve on low heat with a splash of water. Keep stirring until the leaf is completely dissolved. Be careful not to let the water boil. Then mix the dissolved gelatin into your cream mixture
- Once your pie crust has cooled completely, divide the filling over it. Start with your whipped cream mixture, then a scoop of coulis, then whipped cream again, then coulis again. Make sure your top is made evenly and place in the refrigerator for at least 6 hours.
- Finish with red fruit and mint leaves. Optionally, you can also add a little of your coulis on top. Bon appétit!