Finally, a new recipe after a very long time. I realize that I haven’t had much time to work on the blog because of life stuff, work stuff, then again life stuff plus life stuff, and work stuff with more work stuff…
I have been asked quite a lot lately if I feel the pressure of posting new recipes. Sometimes I think it is quite hard work to keep the audience engaged all the time, especially on social media, but I would not say I feel pressure. This is a hobby to me, a space for my own self-care where I can talk about food, share memories and experiences. And that made me think that I should include more Potato Gnocchi Club moments in my routine, so I’ve come up with an idea: Let’s set a target and commit to posting a new recipe every two weeks! That should be feasible, I hope! 😀
So the target is set and here I am sharing this gorgeous recipe. I prepared these mini tarts a few weeks ago, when my little sister came to visit me (first family visit in 2 years!).
She loves modern tarts and I really wanted to make something special. I created these tarts with the Silikomart mini tart Twist moulds (purchased on Amazon – link here). They have a shortcrust pastry base, filled with a creamy chocolate sauce and decorated with these cute panna cotta twists! There are many steps in the recipes as there are 3 different preparations, but they are all very simple to make. The final effect is so cool, don’t you agree?
Hope you’ll enjoy it!
Creamy Chocolate Sauce Tarts with a Panna Cotta Twist
For the Creamy Chocolate Sauce
For the shortcrust pastry
For the panna cotta
Prepare the chocolate sauce
Place the leaf gelatine in 10 grams of cold water and leave to soak for 10 minutes. Place the cream, milk, sugar and yolk in a saucepan and mix them together. Heat on medium heat until it gets hot (but do not boil!). Add the chocolate, finely chopped, as well as the leaf gelatine (lightly squeeze out some excess water) and mix together until both chocolate and gelatine are completely melted. Cover with cling film (the cling film should be in direct contact with the sauce) and set aside to cool down for at least 1 hour.
Prepare the shortcrust pastry base
Take a large bowl and add the sugar, salt and butter. "Crumble" the butter using your fingerprints. Add the egg, grated lemon zest and work them using a pastry blender or fork until well combined. Add the flours and continue with a blender until you get a dough. Transfer it onto a working surface, lightly dusted with flour, and knead with your hands until the dough does not stick on your hands. Wrap the dough with cling film and chill in the fridge for at least 30 minutes.
After 30 minutes, remove the dough from the fridge and roll the dough into a circle (3-4mm high). Use the mini tart rings to cut out the dough you need and use your fingerprints to seal the dough on the sides and cut out any excess dough. Prick the bottom with a fork. Place it in the freezer for 10 minutes (in the meantime start pre-heating the oven (fan) at 180C.
Bake the mini tarts for 10 minutes or until they are cooked and lightly golden. Once ready set aside and leave to cool down for 10 minutes. Remove them from the tart ring and leave to cool down completely on a wiring rack.
Prepare the panna cotta
Place the leaf gelatine in 10 grams of cold water and leave to soak for 10 minutes. Place the cream, sugar and vanilla in a saucepan and heat on medium heat, avoid boiling. Once the cream is hot, lightly squeeze some excess water from the gelatine leaf and add it to the cream. Mix well until incorporated. Transfer the cream into the cavities of the silicone mould until filled. Place in the freezer for at least 3 hours.
Assemble the tart
Once the tart cases and chocolate sauce are cold enough, pour the sauce into the tart cases (do not worry if it is still too liquid, as it will thicken in the fridge). Place the tarts filled with chocolate sauce in the fridge for at least 3 hours.
After this time, your panna cotta twists should be ready. Remove them from the freezer and immediately unmold them. Place the panna cotta twist, still frozen, on top of the thickened chocolate sauce with the help of a spatula.
Refrigerate for another 30 minutes, then garnish with the chopped hazelnuts and serve.