Canarian Recipes: Tartaleta de fresa y chocolate
The combination of chocolate and strawberry is unmatched. That delicious combination is especially perfect when packed into a cute little mini tart. These tarts are best served the day they are made.
(for 3 units)
- 400 g shortcrust pastry
- 30 g sugar
- 200 g strawberry purée
- 200 ml double cream
- 150 g dark chocolate
- 150 g cooking cream
- 2 sheets of gelatine
- Icing sugar
- Fresh berries
- Flaked coconut
- Unsalted pistachios
Instructions
- Combine the strawberry purée (or crushed strawberries) with the double cream, reserving 5 tablespoons of the mixture. Freeze the remainder for 1 hour.
- Line the tartlet cases with the shortcrust pastry. Prick the base with a fork, place baking paper on top, add some dried legumes, and bake for 10 to 15 minutes at 180ºC.
- Allow to cool.
- Melt the chocolate in the heated cooking cream, allow to cool, and fill the tartlets. Chill in the fridge.
- Soak the gelatine sheets in cold water. Heat the reserved purée and dissolve the drained gelatine in it. Combine with the remaining cold mixture and mix well.
- Whip the mixture with electric beaters and pour over the chocolate ganache. Smooth the surface with a spatula and refrigerate.
- Decorate the tartlets with strawberries and fresh berries, chopped pistachios, flaked coconut, and a dusting of icing sugar.