Cocoa apple tartlets
by Tavolino
Delicious single-serving tartlets with a crumbly cocoa shortcrust pastry, filled with a velvety almond cream and rum-caramelized apple cubes. A refined and indulgent dessert.
Ingredients
- Butter (for the pastry) 70 g
- Sugar (for the pastry) 70 g
- Egg 30 g
- Unsweetened cocoa powder 10 g
- All-purpose flour (for the pastry) 125 g
- Baking powder 1 pinch
- Vanilla extract 1 to taste
- Egg yolks 2
- Sugar (for the cream) 50 g
- All-purpose flour (for the cream) 20 g
- Milk 200 ml
- Almond flour 25 g
- Butter (for the cream) 20 g
- Apple 1
- Butter (for the apples) 1 knob
- Brown sugar 1 tablespoon
- Rum 1 tablespoon
- Powdered sugar to taste
Preparation
- 1
Cream together 70 g of butter with 70 g of sugar and a little vanilla extract until smooth.
- 2
Add 30 g of egg to the mixture and mix well.
- 3
Incorporate 125 g of all-purpose flour, 10 g of unsweetened cocoa powder, and 1 pinch of baking powder, kneading until a smooth dough forms.
- 4
Wrap the dough in plastic wrap and let it rest in the refrigerator.
- 5
Peel 1 apple and cut it into cubes.
- 6
Caramelize the apple cubes in a pan with 1 knob of butter, 1 tablespoon of brown sugar, and 1 tablespoon of rum.
- 7
Prepare the cream by mixing 2 egg yolks with 50 g of sugar and 20 g of all-purpose flour.
- 8
Heat 200 ml of milk and add it to the egg mixture, stirring constantly until it thickens.
- 9
Remove from heat and incorporate 20 g of butter and 25 g of almond flour into the cream.
- 10
Roll out the chilled dough and cut out circles using a cookie cutter.
- 11
Line the tartlet molds with the pastry and prick the bases with a fork.
- 12
Fill the tartlets with the cream and add the caramelized apple cubes.
- 13
Bake in a preheated oven at 180 °C.
- 14
Remove from the oven, let cool, and decorate with a dusting of powdered sugar.