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1) Shortcrust pastry: add the other ingredients to the flour and cocoa, then cool in the fridge for 30 minutes.
2) Roll out the shortcrust pastry and cover 16 greased and floured moulds, trimming the edges.
Bake at 175° for 12-13 minutes.
3) Filling: sift the cocoa and flour, then add to the sugar. Continuing to mix, dilute with the milk. Place the ingredients in a saucepan on the heat and, continuing to mix, thicken the filling on a low heat. 
4) Combine the two types of chocolate away from the heat and flavour with the liqueur. Mix the whipped cream into the cold filling. 
5) Assembly and decoration: pour half a teaspoonful of apricot compote onto the base of each tartlet, then distribute a little chopped Ciambelle Balocco. Place a twirl of chocolate filling on top. Complete by decorating with banana slices and a raspberry.
 
An extra tip:
To prevent the banana slices turning black, sprinkle them with a little lemon juice: in this way their colour will be preserved intact.