Mini Sacher tartlets

AUTHOR
Janie Gentry
DIFFICULTY
very easy
RATING
3.8 5

Ingredients

Servings: 1
  • 200 g Dark chocolate
  • 35 g Butter
  • 1 Egg (Gr. M)
  • 75 g Sugar
  • 7-10 Tbsp Salt
  • 75 g Flour
  • 1 TEASPOON Baking Powder
  • 100 g Apricot Jam
  • 10 g Coconut oil (e.g. palm oil)
  • 7-10 Tbsp Silver beads
  • 12 (approx. 3 cm Ø) Paper baking cups
  • 7-10 Tbsp Wood skewer

Directions

  1. 1

    Place 1 paper cups in each of the recesses of a mini muffin tray (12 recesses). Roughly chop 50 g chocolate. Melt with the butter in a warm water bath. Leave to cool.

  2. 2

    Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2). Whisk ##egg## in a bowl. Mix sugar, 1 pinch of salt, flour and baking powder. Add to the egg and stir in briefly with a wooden spoon.

  3. 3

    Stir in liquid chocolate.

  4. 4

    Pour the dough into the moulds and bake in a hot oven for about 20 minutes. Leave to cool for about 10 minutes, then remove from the ramekins. Let them cool down.

  5. 5

    Warm up jam and 2-3 tablespoons of water while stirring. Spread the tartlets all around with the jam and stir for 5-10 minutes

  6. 6

    Coarsely chop 150 g chocolate, melt with ##coconut fat## in a hot water bath. Put the tartlets on a wooden skewer or a cake fork and dip them into the chocolate. Drain and place on a cake rack or oven rack.

  7. 7

    Decorate with silver beads. Let it dry.

Nutrition Facts

KCAL
190 kcal
CARBS
24 g
FATS
9 g
PROTEINS
2 g