You suspect that I am wishing you Happy Easter? What did come, perhaps colored ovette on these very easy and delicious Easter chocolate tarts and cream? If so you are right. I wish you a Happy Easter with a simple recipe, almost trivial, but that never fails to please everyone, always and everywhere. And I suggest, if you still do not know what to prepare, have a look at all my EASTER RECIPES and my RECIPES WITH CHOCOLATE, the real star of this festival for young and old.
A rich chocolate shortbread, a creamy dark chocolate filling, lots of whipped cream. And nested in the whiteness of the cream colored hard, in a sigh of spring. Younger children will love the Easter tarts with chocolate and cream, I guarantee. Among other things, if you love to bake cakes, not lose all VIDEO RECIPES DESSERTS on my YouTube channel.
You can get everything ready the day before and store the cake in the fridge (If you want complete with whipped cream). You can decorate with chocolate hard but even with dried fruit, crunchy, colorful confetti, sprinkles, I mean with anything you like. And remember: pairing chocolate and cream does not betray. Ever. Happy Easter to all!
DOSE 8 tartlets PORTION OR FOR PIE TO 22 CM
FOR SHORT PASTRY WITH CHOCOLATE:
250 grams of flour 00
140 grams of cold butter
120 grams of sugar
an egg yolk
a pinch of salt
25 grams of unsweetened cocoa powder
a pinch of cinnamon
FOR DARK CHOCOLATE ganache:
250 grams of dark chocolate
250 ml of cream
10 grams of butter
TO DECORATE THE SWEET:
350 ml of cream
120 grams powdered sugar
a tablespoon of organic vanilla extract
colored sugar and chocolate eggs, to taste
To prepare the Easter tarts with chocolate and cream, First prepare the pastry with chocolate: put on work the flour and cocoa powder sifted: Add the cold butter cut into small pieces and work quickly with your fingertips until the mixture to large crumbs Combine the yolk, sugar, and the pinch of salt and knead the dough until it becomes smooth and homogeneous. Avvolgere il panetto di pasta frolla nella pellicola per alimenti e fare riposare in frigorifero per almeno un'ora.
Preheat the oven to 180 degrees static. Grease and flour the molds for tartlets or the cake Pan you have chosen, roll out the dough with a rolling pin on lightly floured work surface, to a thickness of about half a centimeter. Cover with the pastry on bottom and sides of stencils, prick the bottom with a fork. Cover the tartlets with parchment paper and fill with dry beans, to prevent the pastry rise up in baking. Bake the tarts with chocolate for 15 minutes, then remove the wax paper and continue cooking for another 3-5 minutes. Obviously, If you opt for a bigger cake, the cooking times are getting longer in 25 minutes. Bake the tartlets, turn them out and leave to cool completely on a wire rack.
Meanwhile, prepare the dark chocolate ganache: chop the chocolate, put the cream in a saucepan and bring it to a boil, then pour it on the chocolate mixing quickly with a spatula until the mixture is thick, dark and completely smooth. Add the butter and stir until melted: This will make it more shiny ganache.
Pour the ganache tarts in the chocolate and allow the ganache to solidify: to speed up the process you can also store the tarts in the refrigerator.
When the ganache you will be firmer, montare la panna con lo zucchero a velo e l'estratto di vaniglia, put it in a pastry bag with star nozzle and fill the tartlets harmoniously. Decorating the Easter tarts and chocolate cream with colored chocolate eggs and serve. You can safely store these tarts with chocolate and whipped cream in the refrigerator for two days, covered with plastic wrap. Bon appétit and Happy Easter!