The currant tartlets
Instructions
Grease 8 stencils from tartelletta and foderateli with pasta.
Prick the bottom of each one with a fork, cover with parchment paper, fill with dried vegetables and cook in preheated oven at 180 degrees for 15 minutes.
Remove the paper with legumes, transferred the small pastries on a rack and let them cool down.
In a saucepan, melt at very low heat chopped chocolate with 200 g of cream.
Remove from heat, let cool and add the cream was previously mounted.
Rinse and dry currants deal half the bottom pastries, pour over the chocolate cream, add the remaining currants, sprinkle with a veil of sugar and serve.
Ingredients and dosing for 4 persons
- 300 g of short pastry already rolled
- 200 g of white chocolate
- 300 g of fresh cream
- Icing sugar
- 1 basket of ribes
- 20 g of butter