If you want to prepare an easy but exquisite dessert this recipe for white chocolate tartlets and red fruits that our friend Mari Carmen RodrÃguez has shared with recipes this time. None has complication so cheer up and keep reading this step by step.
| 🚻 5 Diners | 🕘 15m | 🍵 Post | 🤯 Diverse Disturbance |
| Ingredients to make white chocolate tartlets: |
| 100 grams of MarÃa 50 grams of butter without salt 10 sheets of mint 5 moras 50 milliliters of milk 75 milliliters of hot water |
| ADDITIONAL CHARACTERISTICS: Cheap cost, boiled |
Ingredients to make white chocolate tartlets:
1. We will start preparing these white chocolate tartlets and strawberry jam crushing the cookies and then mixing them with melted butter. Then, line the molds with transparent film paper and distribute the mixture of cookies crushed by them, flattening it well to serve as the base of the tartlets. Then we put the molds in the refrigerator so that they take consistency while we make the rest of the recipe. I have used 5 square molds to place and I have lined them with transparent film. Trust the cookies and mix them with the melted butter. Distribute the dough in the 5 previously lined molds, (we also cover the bottom of the mold that serves as the base). Crush well on the bottom. We put them in the frigo while preparing the mousse.
2. Subsequently, while we put to hydrate 3 of the 5 gelatin leaves in cold water, we melt the white chocolate in the water bath or in the microwave. Then we heat the milk, add the hydrated gelatin leaves well drained and the molten white chocolate and stir perfectly with manual or electric rods to get a mixture without lumps. And let it cool.
3. Once this mixture is cold, we ride the cream with the sugar and incorporate it into the previous mixture of white chocolate with enveloping movements and with the help of a spatula or cooking tongue. Then we fill the molds until almost all of all with the help of a spoon or pastry manga and put them in the fridge again a minimum of 2 hours to curdle.
Trick: To ride the cream it is advisable that both the blender rods and the liquid cream are very cold.
4. To prepare the coverage of the white chocolate cake and cookies we hydrate the rest of the gelatin leaves that we had in cold water and later, we drain them and dilute with some rods in hot water. Then add the jam and mix everything well. Then we cover the molds of the white chocolate tartlets with the strawberry coverage and put them in the refrigerator again for at least 8 hours, and even from one day to another better than better.
5. Once we curd we unmold the white chocolate tartlets and red fruits carefully not to break them. We can use a sharp knife if a piece stuck to the film is left. Finally, we decorate them with the Mint and the Moras Wash, and keep them in the fridge until the time of serving them.
