Ma version des Caracs : De délicieuses tartelettes au chocolat

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free option while maintaining richness.

dark chocolate

🥗Healthier: dark chocolate with stevia

💰Cheaper: semi-sweet chocolate

Semi-sweet chocolate is more accessible and less expensive.

almonds

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Sunflower seeds are nut-free and cost-effective.

cream

🥗Healthier: Greek yogurt

💰Cheaper: milk

Greek yogurt adds creaminess with fewer calories.

Sift together flour, powdered sugar, and ground almonds.

Add salt and grated tonka bean to the mixture.

Add butter that has been out of the refrigerator for at least 30 minutes and work it with fingers until it becomes powdery and crumbly.

Add one whole egg to the mixture to form a dough, mixing just enough to combine without overworking it.

Wrap the dough in plastic wrap and flatten it slightly before refrigerating for at least 30 minutes.

Roll out the dough between two sheets of parchment paper to about 3 mm thickness using a rolling pin with guides.

Cut out circles of dough using a cookie cutter and place them in tartlet molds.

Use excess dough to create sides for the tartlets, trimming any excess with a knife.

Prick the bases of the tartlets with a fork to prevent puffing during baking.

Bake the tartlet bases in a preheated oven at 180°C for 15 minutes.

Remove the tartlet rings immediately after baking to cool the bases.

Prepare the ganache by heating cream, sugar, and glucose syrup in a saucepan until boiling.

Pour the hot cream mixture over chopped dark chocolate in a bowl and mix until smooth and shiny.

Add butter to the ganache and mix until fully incorporated.

Pour the ganache into tartlet bases, leaving about 3 mm of space for the royal icing.

Refrigerate the filled tartlets for at least 1 hour.

Prepare the royal icing by mixing powdered sugar with water until smooth and lump-free.

Add a drop of green food coloring to the icing and mix well.

Spoon the icing over each tartlet to cover the surface.

Traditionally, the tartlets are topped with a dark chocolate disc, but you can also use cocoa nibs or other decorations as desired.

Refrigerate the tartlets for about 30 minutes until the icing hardens.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens