Tartines Au Chocolat
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the shortcrust pastry:
- 150 g butter
- 75 g powdered suar
- 1 pinch (s) salt
- 225 grams flour
- 75 g almond (s), round
- 1 tablespoon water
For the filling:
- 100 g butter
- 100 g dark chocolate
- 75 grams sugar
- 125 g almond (s), round
- 200 g walnuts, chopped
- 2 tablespoon cocoa powder
- 2 Table spoons milk
- Chocolate, dark, for garnish
Print Recipe
Pin Recipe Instructions
- For the shortcrust pastry, stir the butter, powdered sugar and salt until frothy. Stir in the flour and almonds with the water, gather the dough into a ball with your hands and wrap in foil. Chill for about 1 hour.
- For the filling, heat the butter with the chocolate in a water bath while stirring until the chocolate has melted. Transfer to a mixing bowl, stir in the sugar, almonds, walnuts, cocoa and finally the milk. Put aside.
- Roll out the shortcrust pastry into a rectangle about ½ cm thick between 2 layers of cling film. Halve the sheet of dough. Spread the chocolate filling on one half and place the other half on top.
- Bake in the oven preheated to 160 ° C for 25-30 minutes, remove and allow to cool. Then very carefully cut into rectangles, diamonds or triangles with a sharp knife. Garnish with melted chocolate if you like.
- Let it stand for at least a day in airtight seal so that the dough is nice and tender.
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