Summer tartlets

Our guest blogger Bika loves summer - the good weather, the lots of free time and the many opportunities. When she thinks of summer, she thinks of sun, beaches, water and warm summer nights. For example, with a campfire and s'mores, an American campfire snack made of chocolate and marshmallows melted between two shortbread cookies. And that's exactly what inspired her to create these summer tartlets with our fabulous new flavor 3Bears Fine Cocoa .

For four tartlets

Preparation time: 30 minutes | Rest time: 60 minutes | Baking time: 25 minutes

Ingredients

For the shortcrust pastry:
100g soft butter
50g sugar
1 pinch of salt
1 packet of vanilla sugar
120g flour
50g 3Bears Fine Cocoa
2 tbsp baking cocoa

For the chocolate cream:
250ml milk
1 tbsp coconut blossom sugar
1 tablespoon of sugar
1/2 packet of vanilla pudding powder
100g milk chocolate

For the topping:
Mini marshmallows
Cacao nibs (optional)
Whole wheat butter cookies (optional)

preparation

1. Puree 3Bears Porridge Fine Cocoa in a blender until finely powdered.
2. Put all the ingredients for the shortcrust pastry in a bowl and knead with your hands until you get a smooth, evenly brown dough.
3. Place the dough covered in the refrigerator for at least an hour.
4. Grease the tartlet molds well with butter so that the tartlets come out of the mold easily without breaking.
5. Preheat the oven to 180 degrees, divide the shortcrust pastry into four equal pieces and roll each one out until they are a little larger than the molds.
6. Place the dough in the molds and press it against the sides of the molds, especially at the top edge. You should take your time doing this.
7. Bake the tartlets in the oven for about 12 minutes and then let them cool for about 10 minutes before carefully removing them from the molds.
8. Boil 200ml milk on the stove and at the same time melt the chocolate in a water bath.
9. Mix the remaining 50ml cold milk with the vanilla pudding powder.
10. Stir coconut blossom sugar, sugar and melted chocolate into the boiling milk and then stir in the remaining milk with the vanilla pudding powder.
11. Cook on low heat for another 3 minutes, stirring constantly, and then divide the cream among the four tartlets.
12. Now spread the mini marshmallows on the tartlets and bake again in the oven at 200 degrees for 10-12 minutes until the marshmallows turn slightly brown on top.
13. Optionally decorate with cocoa nibs or wholemeal butter biscuits.

Bon appetit. Enjoy it and enjoy the summer!

About the guest author