|250 g||plain flour|
|4-5 spoons||Carla cocoa powder|
|4 spoons||cane sugar|
|pinch of salt|
|80 - 100 g||Carla white chocolate|
|300 ml||whole milk|
|vanilla extract or genuine vanilla|
|200 ml||whipping cream|
|5 spoons||corn starch|
In a bowl mix flour, cocoa and sugar, add the butter sliced into small pieces and egg yolks. Butter is best to be very soft, otherwise it will be difficult to mix the dough. Squeeze the resulting stronger dough into molds (we can also use silicone muffin molds, if we do not have special molds for tartlets). Pierce the bottom of the tartalette with a fork and put it in the fridge for at least half an hour to solidify.
Then preheat the oven to 180 ° C and bake the tartlets for 20-25 minutes. Leave to cool and remove the still warm tartlets from the molds on the plate.
Now we prepare the pudding cream. Set aside some of the milk (about 50 ml) and mix the starch in it. Heat the rest of the milk slowly on the plate, add vanilla or vanilla extract. Stir everything thoroughly with a whisk, when the milk begins to boil, add milk with starch, while stirring, wait for the mixture to solidify into a thick pudding. Be careful here, this pudding really needs a lot of stiffness, if not, mix the starch in another little milk and add it again. Finally, add the egg yolk for coloring and begin to dissolve the white chocolate and butter, all outside the plate, to prevent the mixture from burning and let it stand. In a second bowl, whisk the cream into a whipped cream, then slowly and carefully add it to the finished pudding.
Finally put the cream to the tartlets. And decorate with fruits.