Take the butter out of the fridge early so that it is soft (but not runny). Melt the chocolates. Meanwhile mix the butter with the sugar and eggs until the mixture is light. Add the chocolate and mix with the butter, sugar and egg mixture. Mix the flour and nuts in another bowl, then stir them into the first mixture.
The dough is filled into small, round molds. (You can also use a large tart / cake tin, then the baking time is slightly longer.) Bake in the preheated oven at 150 ° for about 25 minutes. The tartlets should be a little firm on the outside and moist to liquid on the inside, depending on your taste.
Serve hot with whipped cream or vanilla curd.
Tip:
You can freeze the molds with the batter and bake them later.
Variants:
Use other types of chocolate and nuts, e.g. white and desiccated coconut.
Ingredients
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