-
Very easy
Royal chocolate-style tartlets
-
Very easy
Ingredients
• Recipe for 6 tartlets 8.5 cm in diameter, the domes were made with the silicone mould from the Silikomart tart ring 8cm kit and the leaves were made with the Silikomart Naturae mould.• Note, this recipe requires resting times in the fridge and freezer.
• D-2: Milk chocolate domes:
• 1 g gelatine
• 40 g whole milk
• 60 g milk chocolate
• 85 g full-fat single cream
• D-2: Shortbread pastry:
• 110 g soft butter
• 260 g flour
• 90 g icing sugar
• 30 g ground hazelnuts
• 1 egg
• Egg wash: 1 egg yolk (between 18 and 20g) + 3g liquid cream
• Hazelnut dacquoise:
• 45 g ground hazelnuts
• 50 g icing sugar
• 18 g sugar
• 55 g egg whites
• Praliné crunch:
• 40 g milk chocolate
• 45 g milk chocolate lace crêpes
• 52 g Bedouin praliné
• Milk chocolate ganache:
• 75 g milk chocolate
• 60 g full-fat liquid cream
• 15 g butter
• Glaze:
• 35 g water
• 55 g sugar
• 12 g glucose syrup
• 35 g liquid cream
• 50 g milk chocolate
• 3 g powdered gelatine + 18 g cold water to hydrate the gelatine
• Cigarette-paste leaves:
• 10 g egg whites
• 10 g sugar
• 10 g flour
• 10 g melted butter
Preparation
• D-2: Milk chocolate domes:
• Whip the 85 g of single cream, keep in the fridge.
• Hydrate the gelatine in cold water.
• Melt the milk chocolate in the microwave.
• Heat the milk, off the heat add the gelatine, mix well.
• Pour the milk over the chocolate, mix well.
• Add the whipped cream.
• Pour the milk chocolate mousse into the dome cavities of the ring kit, the silicone mould placed on a baking tray.
• Place the tray in the freezer overnight.
• D-2: Shortbread pastry:
• In the stand mixer bowl fitted with the paddle, mix the butter cut into small pieces, the flour, the icing sugar, the ground hazelnuts and the salt until the mixture is well sandy.
• Add the egg and mix until the dough starts to form a ball.
• Roll the dough out to 2mm between 2 sheets of baking paper then put it in the fridge overnight.
• The next day, line the rings and cut off the excess with a knife.
• Blind-bake the tartlet bases at 160° for 15 minutes on an air mat.
• Take out of the oven, leave to cool and brush with egg wash.
• Then put back in the oven at 160° until the pastry is well golden (about 15 min).
• Hazelnut dacquoise:
• Preheat the oven to 180°.
• Sift the icing sugar and the ground hazelnuts.
• Whisk the whites with the sugar.
• Gently fold in the icing sugar/ground hazelnut mixture with a spatula.
• Pour onto a baking tray lined with baking paper and spread into a rectangle of about 26x16cm.
• Bake for 15/20 minutes.
• The dacquoise should be golden and soft.
• Set aside.
• When the dacquoise is cold, cut 6 circles of 7.5 cm with a cutter.
• Praliné crunch:
• Melt the chocolate. Add the praliné then the roughly crumbled lace crêpes.
• Pour the crunch into the baked, golden tartlet bases, press down with a teaspoon.
• Put in the fridge for at least one hour.
• Place the dacquoise circles on top.
• Milk chocolate ganache:
• Melt the chocolate and the butter, add the hot cream.
• Mix well, pour into the tartlet bases over the dacquoises.
• Glaze:
• Hydrate the gelatine in the 18 g of cold water.
• In a saucepan heat the water, the glucose syrup and the sugar.
• Heat the cream.
• Place the chocolate in a jug that fits your hand blender.
• When the water/sugar/glucose mixture reaches 103°, pour the hot cream into it then pour the mixture over the chocolate. Add the gelatine.
• Blend at length with the hand blender.
• The glaze is used at 35/38°.
• When the glaze is at the right temperature, unmould the domes, place them on a glazing rack, a dish under the rack, and glaze.
• Place the domes on the tartlets.
• Put in the fridge then decorate.
• Cigarette-paste leaves:
• Mix everything and pour onto a silicone leaf mould.
• Smooth well with a spatula.
• Bake for 7/9 minutes at 180°.
• Leave to cool a little then unmould carefully.
• Decorate with toasted organic hazelnuts, hazelnut skins and hazelnut shards.
• Leave to defrost for a few hours.
• Whip the 85 g of single cream, keep in the fridge.
• Hydrate the gelatine in cold water.
• Melt the milk chocolate in the microwave.
• Heat the milk, off the heat add the gelatine, mix well.
• Pour the milk over the chocolate, mix well.
• Add the whipped cream.
• Pour the milk chocolate mousse into the dome cavities of the ring kit, the silicone mould placed on a baking tray.
• Place the tray in the freezer overnight.
• D-2: Shortbread pastry:
• In the stand mixer bowl fitted with the paddle, mix the butter cut into small pieces, the flour, the icing sugar, the ground hazelnuts and the salt until the mixture is well sandy.
• Add the egg and mix until the dough starts to form a ball.
• Roll the dough out to 2mm between 2 sheets of baking paper then put it in the fridge overnight.
• The next day, line the rings and cut off the excess with a knife.
• Blind-bake the tartlet bases at 160° for 15 minutes on an air mat.
• Take out of the oven, leave to cool and brush with egg wash.
• Then put back in the oven at 160° until the pastry is well golden (about 15 min).
• Hazelnut dacquoise:
• Preheat the oven to 180°.
• Sift the icing sugar and the ground hazelnuts.
• Whisk the whites with the sugar.
• Gently fold in the icing sugar/ground hazelnut mixture with a spatula.
• Pour onto a baking tray lined with baking paper and spread into a rectangle of about 26x16cm.
• Bake for 15/20 minutes.
• The dacquoise should be golden and soft.
• Set aside.
• When the dacquoise is cold, cut 6 circles of 7.5 cm with a cutter.
• Praliné crunch:
• Melt the chocolate. Add the praliné then the roughly crumbled lace crêpes.
• Pour the crunch into the baked, golden tartlet bases, press down with a teaspoon.
• Put in the fridge for at least one hour.
• Place the dacquoise circles on top.
• Milk chocolate ganache:
• Melt the chocolate and the butter, add the hot cream.
• Mix well, pour into the tartlet bases over the dacquoises.
• Glaze:
• Hydrate the gelatine in the 18 g of cold water.
• In a saucepan heat the water, the glucose syrup and the sugar.
• Heat the cream.
• Place the chocolate in a jug that fits your hand blender.
• When the water/sugar/glucose mixture reaches 103°, pour the hot cream into it then pour the mixture over the chocolate. Add the gelatine.
• Blend at length with the hand blender.
• The glaze is used at 35/38°.
• When the glaze is at the right temperature, unmould the domes, place them on a glazing rack, a dish under the rack, and glaze.
• Place the domes on the tartlets.
• Put in the fridge then decorate.
• Cigarette-paste leaves:
• Mix everything and pour onto a silicone leaf mould.
• Smooth well with a spatula.
• Bake for 7/9 minutes at 180°.
• Leave to cool a little then unmould carefully.
• Decorate with toasted organic hazelnuts, hazelnut skins and hazelnut shards.
• Leave to defrost for a few hours.
Other recipes using this product…
«J'ai adoré pouvoir commander aussi bien des fruits secs en vrac que des pâtes à tartiner, des purées d'oléagineux et d'autres produits gourmands sur un seul site.»
Alice d.
«Je ne connaissais pas Nuts Family et j'ai été agréablement surprise. Le choix est large, les produits donnent envie et la qualité est au rendez-vous. Une belle découverte !»
GEORGES M.
Nut’s letter
Enjoy 10% off your next order when you sign up for our newsletter! Receive our latest creations, amazing offers…we promise it's all good!
Our attention
Our products are carefully packaged to preserve all their qualities, flavors and benefits, from the first spoonful to the last.
Fast delivery
We're not going to keep you waiting like a forgotten nut at the bottom of the jar! Fast delivery within 48 hours, directly to your home or to the nearest collection point.
Secure payment
We accept bank transfers and all debit/credit cards for hassle-free payment!
Verified reviews
Reviews that don't beat around the bush... about mashed potatoes. All feedback is 100% verified, collected after each order.
FAQ
How to use dried fruit purees & plant-based drinks?
You can use nut purees in your recipes as a substitute for fat, in both sweet and savory dishes. For example: in a sauce, as a pie crust, in pastries, etc. Plant-based drinks can be enjoyed as a refreshing beverage or also used in your recipes. Check out our recipes: recipe ideas link.
Where do the ingredients come from?
We carefully select our ingredients from rigorously chosen suppliers. Depending on the product, our dried fruits, seeds, and ingredients may come from France, Europe, or countries outside the European Union. Most of our ingredients are organically grown, but we also offer conventional products, always selected for their quality and taste. Discover all our origins on our Origins page.
When do products expire?
Before and after opening, the expiration date is indicated on the product. It is advisable to store the products in a dry place, away from light and heat.
How can I track my order?
Once your order has been shipped, you will receive a tracking link by email. You can also view it in the My Account > Order History > 🔎 section.
What is the procedure in case of breakage?
In the event of breakage, please send an e-mail to commandes@sofalip.fr accompanied by the reference of your order and photos to present proof of breakage and/or damage to one or more products ordered. After processing, and if your request is accepted, we will issue a credit equivalent to the amount including tax of the non-consumable product(s). The credit, valid for 12 months, can be used for a new order on the eshop site.
My product has oil on the surface, what should I do?
Due to temperature variations, a surface layer of oil containing unsaturated fatty acids, vitamins, and minerals may form. In this case, stir before consuming. You can store your product with the lid facing down 😉.
What is the composition of our dried fruit purees?
Our nut purees are made from 100% organic dried fruit, finely ground to preserve their full nutritional value and authentic taste. They are guaranteed additive-free, sugar-free, gluten-free, and 100% vegan. We strive to keep our product as natural as possible: fine particles of shells may occasionally be present, despite all the care taken in selecting and processing the dried fruit.
What are the benefits of consuming our dried fruit purees?
Rich in healthy fats, plant-based proteins, fiber, vitamins, and minerals, these 100% organic dried fruit purees are both nutritious and satisfying. They provide quality energy, contribute to the proper functioning of the body, and easily fit into a balanced diet. Made with organically grown fruit, they are natural, additive-free, and environmentally friendly.