Cocoa Tartlets with Raspberry Yogurt Cream, Grapes and Figs
(makes 6 tartlets, 10 cm diameter)
Ingredients
For the pastry:
250 g plain flour
50 g unsweetened cocoa powder
100 g icing sugar
1 pinch of salt
120 g cold butter
2 eggs
For the cream:
200 g Latteria Vipiteno lactose-free raspberry yogurt
240 g mascarpone
120 g icing sugar
80 g corn starch
For decoration:
white grapes
red grapes
figs
minTime
Preparation
Step 1: Prepare the pastry
Sift the flour, cocoa powder, icing sugar and salt together.
Add the cold butter in small pieces and rub it in with your fingertips until the mixture becomes sandy.
Add the eggs and work everything together until you get a smooth, even dough.
Shape the dough into a flat disc, wrap it in cling film and chill it in the refrigerator for about 2 hours.
Step 2: Prepare the cream
Using an electric mixer, combine the yogurt, mascarpone, icing sugar and corn starch until smooth and creamy.
Transfer the cream to a piping bag and leave it to firm up in the refrigerator for 1 hour.
Step 3: Prepare the tartlet tins
Roll out the pastry on a lightly floured surface to a thickness of about 1/2 cm.
Cut out 6 discs of about 12 cm in diameter.
Grease the tartlet tins and line them with the pastry discs.
Prick the bases with a fork.
Step 4: Bake the tartlets
Bake the tartlets in a preheated oven at 180°C for about 20 minutes.
If the weather is very warm and the dough becomes too soft, chill the lined tartlet tins for about 1 hour before baking.
Step 5: Cool
Once baked, leave the tartlets to cool slightly.
Carefully remove them from the tins and place them on a serving plate.
Step 6: Fill and decorate
Fill the tartlets with the prepared cream.
Decorate with white grapes, red grapes and figs cut into wedges.
Serve immediately.
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