For chocolate lovers, these double chocolate tartlets with a chocolate cookie base and a delicious dark chocolate ganache filling with a hint of white chocolate will be the ideal option to prepare and satisfy cravings.
For the tart, add to a bowl or mixer the dry ingredients, flour, cocoa powder, powdered sugar, nuts, melted butter, vanilla extract, egg yolk, and a pinch of salt. Beat until you achieve a crumbly, consistent dough.
Chill the dough in the refrigerator for 30 minutes, remove from refrigeration and place in the greased molds. Bake for 7 minutes.
Remove from the oven, cool, and set aside.
In a bowl, whisk the egg yolk with the sugar until well blended, set aside.
Heat a small pot over medium heat with the heavy cream, melt the chocolate, temper the yolk with the mixture from the pot, and gradually add the whisked yolk with the sugar. Beat until you achieve a homogeneous mixture without lumps from the egg. Cool and set aside.
Add the mixture to the bases of the tartlets, refrigerate for 1 hour or until the tartlet is set. Serve and enjoy.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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