Exotic fruit chocolate tartlets

Ingredients (for 8 tartlets)

For the fruity core:
Maintal multi fruit fruit spread strained

For the chocolate mousse:  
2 sheets gelatine
80 ml cream
150 ml milk
100 g dark chocolate coating
200 g cream cream to whip until stiff

For the chocolate tartlet bases:
120 g butter
90 g icing sugar
1 pinch salt
30 g ground almonds
1 egg
220 g flour
30 g cocoa powder

For the passion fruit caramel:
50 g glucose syrup
500 g sugar
40 g water
200 g cream
200 g exotic fruit puree

For the exotic chocolate ganache:
100 g fruit puree (passions fruit or mango)
20 g glucose syrup
120 g dark chocolate

For the chocolate decoraton:
50 g chocolate icing of your choice

For the chocolate icing of the chocolate cakes:  
75 ml milk
40 g cream
25 g sugar
25 g glucose syrup
130 g dark chocolate
130 g chocolate icing
2 -4 tbsp coconut oil (quantity as required depending on the consistency of the icing)

Silicone moulds for fruity core
Silicone moulds for chocolate mousse
Tartlet cup approximate 7-8 cm diameter
Edible gold dust
Chocolate flakes


For the fruity core: 
For the tartlet’s fruity core, spoon the mixed fruit preserve extra into a suitable silicone mould and freeze overnight. 

For the chocolate mousse: 
For the chocolate mousse, soak gelatine in cold water. Bring the cream and milk to the boil and then pour directly over the finely chopped couverture. Stir until the couverture is completely melted. Now add the squeezed gelatine and stir until it is dissolved. Now put the mixture in the fridge and allow to cool down. As soon as the mixture starts to gel (after about 30 - 45 minutes it starts to get a skin or to stiffen), whip the cream until stiff (but not too firm, otherwise it won’t fold in well) and fold in about half of it, everything should be evenly mixed. Then carefully fold in the second half of the stiff cream. Then fill the mixture into the silicone moulds, but do not fill up completely, because the fruity cores will need to be inserted. Take the fruity cores out of their mould (I use a tablespoon, because the preserve extra usually doesn't freeze through completely and is therefore not very firm. But with a spoon you can get them out more or less evenly) and drop them into the moulds filled with mousse. Cover everything with the rest of the chocolate mousse and freeze overnight.  


For the chocolate tartlet bases: 
Preheat the oven to 160°C (320°F) circulation air (180°C (356°F) top and bottom heat).  

Mix butter, icing sugar and salt. Add ground almonds and the egg. Finally knead in flour and cocoa powder until a smooth dough is formed. Roll out the dough thinly on a lightly floured surface, cut out circles (the circles do not necessarily have to be even) and place them in the tartlet cups which you have placed on a baking tray lined with baking paper. Now press down firmly and evenly cut off excess dough at the corners. Prick the bottom of the dough with a fork and blind bake the tartlet bases for about 15 - 20 minutes (blind baking simply means baking the bases without any filling or else). The baking time can vary a little, just check after 15 minutes if the dough is already thoroughly baked. Let the tartlet bases cool down afterwards and keep in the fridge until further use.  

Tip: You can keep the bases in the refrigerator for several days. You can also freeze them.  


For the passion fruit caramel: 
For the passion fruit caramel, bring glucose syrup, sugar and water to the boil and wait until the mixture begins to caramelise (i.e. turns lightly brown. Be careful, as the mixture quickly gets too dark and burns). Meanwhile, bring the cream and fruit puree to the boil in a saucepan. As soon as the cream-fruit mixture is boiling, remove from heat and pour into the sugar mixture as soon as it starts to caramelise. Stir everything well until an even caramel is formed. Remove from heat and spread the caramel on the chocolate base. Fill up the bases or tartlet cups about half, so that there is still room for the fruit chocolate ganache.  


For the exotic chocolate ganache: 
For the exotic fruit chocolate ganache: Boil fruit puree with glucose syrup. Chop chocolate finely and pour boiled fruit puree over it. Stir until chocolate is completely melted. Then mix briefly with a blender (i.e. emulsify so that everything combines well) or stir well with a whisk and pour evenly onto the caramel. Leave to set in the fridge. 


For the chocolate icing of the chocolate cakes: 
Bring all the ingredients for the icing to the boil except the chocolate and coconut oil. Pour the mixture over the finely chopped chocolate and melt completely. Mix with a blender and emulsify (i.e. mix evenly). If the icing is still too thick, stir in more coconut oil (quantity as required, the consistency of the icing should be suitable for pouring over the tartelettes) until it has melted and the icing is thinned. Let the glaze cool down a little (best temperature for coating is about 35°C/95°F).  

Carefully remove frozen chocolate tartlets from the silicone moulds and immediately cover with chocolate icing.   

Tip: Place the frozen tartelettes on upside-down egg cups for covering them with the chocolate icing, so the icing can run off at the bottom. Let everything cool down. You can put the chocolate mousse tartlets in the refrigerator until everything is assembled. Of course, they should be defrosted by the time they are eaten.  


The assembly of the tartlets:
The tartlets are the base. Then carefully place a chocolate icing on top of the tartlets with a knife (because it is soft, so only lift up with a knife, otherwise you will ruin the smooth surface). Decorate the sides of the chocolate cake with chocolate flakes. At the end put a chocolate decoration on top. Additionally dust with some edible gold dust. Done.  Refrigerate until serving.  

A recipe idea of the food blogger Mara Hörner from life is full of goodies. Further information here>>

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