Chocolate cream tartlet

Here's an easy recipe for a great Italian-style chocolate delight. The crunchy sable base is filled with ready to use chocolate hazelnut crème. Hazelnut pieces add suburb flavor notes and a subtle crisp bite to this tartlet

Recipe

Created by
  • Alexandre Bourdeaux - Ambassador Chocolate Academy Benelux

Tartelette

ingredients preparation
  • 900g
    flour
  • 100g
    CP
  • 600g
    butter

Mix and briefly knead.

  • 250g
    icing sugar
  • 70g
    whole egg(s)

Mix in.

Leave to rest in the fridge overnight. roll out and line into pastry moulds of 8 cm Ø and bake off.

Filling

ingredients preparation
  • 150g
    FNN-S1235
  • 30g
    NUN-PI-HA213

Heat the crème until fluid and mix with the nuts.

Pipe into the pastry crusts and finish with Crème Dell'Artigiano Extra Bitter, nuts and chocolate pieces.