Nut Tarts with Marinated Citrus Fruits and Vanilla Sour Cream
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 100 g chocolate couverture, dark
- 5 egg (s)
- 80 g butter
- 80 g suar, finer
- 1 tablespoon vanilla sugar
- 80 g nuts, round
- 80 g breadcrumbs, fine
- Butter for the molds
- Sugar, for the molds
- 2 kiwi (s)
- 1 packet Physalis
- 1 persimmon
- 2 cl peach liqueur
- 2 tablespoon syrup, (orange syrup)
- 1 pinch cinnamon
- 0.5 ½ vanilla pod (s), the pulp
- 150 g crème fraîche
- Vanilla sugar, for dusting
Print Recipe
Pin Recipe Instructions
- Melt the chocolate, separate the eggs. Beat the butter, sugar and vanilla sugar until frothy. Add egg yolks and stir in as well.
- Fold the nuts and breadcrumbs with the cooled chocolate into the butter mixture.
- Beat the egg whites until stiff and fold into the mixture.
- Butter and extract the soufflé molds, pour the chocolate cream into the molds and lightly cover with cling film and cook in the steamer at 90 ° C for 30 minutes.
- In the meantime, cut the fruit into small cubes or slices, mix with the liqueur, syrup and cinnamon.
- Stir the pulp of half the vanilla stick into the creme fraiche.
- Arrange a tartlet, some fruit salad and creme fraiche on a plate and sprinkle lightly with vanilla sugar.
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