Mini biscuit tartlets with chocolate cream and meringue Mini zuccotti panettone with coffee custard cream

These are suitable as a dessert for a dinner with friends or for a snack mini biscuit tartlets with chocolate cream and meringue they are characterized by a delicious filling of chocolate ganache and Italian meringue. A well balanced flavor for easy to prepare mignon.

Ingrediants

    FOR THE BASE

  • 200 g of dry biscuits with chocolate chips
  • 100 g of melted butter brought back to room temperature
  • FOR THE CHOCOLATE CREAM

  • 125 g 75% dark chocolate
  • 50 g of fresh cream
  • a knob of butter
  • FOR ITALIAN MERINGUE

  • 50 g of egg whites
  • 100 g of granulated sugar
  • 15 ml of water

How to prepare: Mini biscuit tartlets with chocolate cream and meringue

The mini biscuit tartlets with chocolate cream and meringue they are greedy pastries, beautiful to look at and delicious to taste, perfect to serve as dessert after meal.

No shortcrust pastry or shortcrust pastry for these treats, but a pulverized cookie shell and melted butter. Very simple to make, it only requires the right rest time to best accommodate the filling of dark chocolate ganache and a delicious garnish of Italian meringue.

The Italian meringue is prepared by whipping the egg whites together with a syrup of water and sugar, brought to 121 °. The operation is not complex but it is necessary to respect the required temperature, therefore to have a thermometer. Made in this way, the meringue is used to prepare the Italian semifreddo or for spectacular decorations of cakes and pies such as the Queen cake with meringue or the meringue tart with condensed milk and lemon in a jar.

And if your passion is the all chocolate sweets, in the dedicated section you will find many other chocolate pastries from which to draw delicious inspiration.

OTHER DELICIOUS RECIPES: Baskets of chocolate and raspberries, Meringue cake with hazelnuts and chocolate, Tartlets with chocolate and dried fruit, Twix mini cakes

Easy execution Preparation time 40 min Cooking time 15 min Resting place IN THE REFRIGERATOR Resting time 1h and 15 min Servings 8

How to prepare: Mini biscuit tartlets with chocolate cream and meringue

Preparation Mini biscuit tartlets with chocolate cream and meringue - Phase 1

Preparation Mini biscuit tartlets with chocolate cream and meringue - Phase 1

Collect the biscuits for the mini tartlets of biscuits with chocolate cream and meringue in the mixer. Reduce them to a powder then add the melted butter and mix with a spoon until you get a homogeneous mixture. Use it to line the bottom and edges of 8 mini tartlet molds. Place in the refrigerator to settle for 1 hour. In the meantime, prepare the chocolate cream: melt the butter together with the cream and pour it over the chopped dark chocolate that you have collected in a bowl.

Preparation Mini biscuit tartlets with chocolate cream and meringue - Phase 2

Preparation Mini biscuit tartlets with chocolate cream and meringue - Phase 2

Let it rest for 5 minutes covered with a plate, then mix vigorously with a wooden spoon until a homogeneous ganache is obtained. Bring it to room temperature and then let it cool in the refrigerator for 30 minutes. Transfer the ganache into a pastry bag with a 13 mm smooth nozzle and form a tuft inside each tartlet. Place in the refrigerator until ready to decorate.

Preparation Mini biscuit tartlets with chocolate cream and meringue - Step 3

Preparation Mini biscuit tartlets with chocolate cream and meringue - Step 3

Prepare the Italian meringue: put the water and sugar in a saucepan, stirring occasionally to melt it. When the syrup reaches a temperature of 110 °, start whipping the egg whites in a planetary mixer p using the whips of an electric mixer. When it reaches a temperature of 121 °, pour it slowly over the egg whites, without ever stopping whipping, until the mass has completely cooled. You will need to get a shiny and white meringue.

Preparation Mini biscuit tartlets with chocolate cream and meringue - Step 4

Preparation Mini biscuit tartlets with chocolate cream and meringue - Step 4

Transfer the Italian meringue into a pastry bag with a 10 mm smooth nozzle and form small tufts resting on the perimeter of the chocolate cream. Brown it lightly with a torch and immediately serve the mini biscuit tartlets with chocolate cream and meringue.

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