Chocolate Nut Tarts
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,545 cal. | (74 %) | ||
| Protein | 20.65 g | (21 %) | ||
| Fat | 116.4 g | (100 %) | ||
| Carbohydrates | 104.46 g | (70 %) | ||
| Sugar added | 9.98 g | (40 %) | ||
| Roughage | 1.12 g | (4 %) |
| Vitamin A | 596.51 mg | (74,564 %) | ||
| Vitamin D | 2.47 μg | (12 %) | ||
| Vitamin E | 6.6 mg | (55 %) | ||
| Vitamin B₁ | 0.44 mg | (44 %) | ||
| Vitamin B₂ | 0.77 mg | (70 %) | ||
| Niacin | 6.51 mg | (54 %) | ||
| Vitamin B₆ | 0.52 mg | (37 %) | ||
| Folate | 109.87 μg | (37 %) | ||
| Pantothenic acid | 1.17 mg | (20 %) | ||
| Biotin | 10.59 μg | (24 %) | ||
| Vitamin B₁₂ | 2.35 μg | (78 %) | ||
| Vitamin C | 6.12 mg | (6 %) | ||
| Potassium | 1,260.56 mg | (32 %) | ||
| Calcium | 246.2 mg | (25 %) | ||
| Magnesium | 347.46 mg | (116 %) | ||
| Iron | 22.42 mg | (149 %) | ||
| Iodine | 51.62 μg | (26 %) | ||
| Zinc | 5.62 mg | (70 %) | ||
| Saturated fatty acids | 64.86 g | |||
| Cholesterol | 247.11 mg |
Ingredients
- For the crust
- 80 grams Corn flakes
- 75 grams Milk chocolate
- 1 tsp Hazelnut oil
- For the ganache
- 45 grams Hazelnuts
- 75 grams Dark chocolate
- 75 milliliters Whipped cream
- For the chocolate cream
- 200 grams Dark chocolate
- 400 milliliters Whipped cream
- ½ tsp organic Orange zest
- For the mousse
- 200 grams Dark chocolate
- 2 centiliters Rum
- 2 eggs
- 40 grams sugar
- 100 milliliters Whipped cream
- For the garnish
- 50 grams Dark chocolate
- Oranges
- candied Kumquat
- Chocolate wafer
- Brittle
Preparation steps
Place four ramekins (8x5 cm) on a baking tray, line with plastic wrap and trim.
For the crust, place the cornflakes in a freezer bag and crumble. Melt the chocolate over a hot water bath. Stir in the hazelnut oil and the cornflakes. Remove from the heat and divide between the ramekins. Let cool.
For the ganache, roast the hazelnuts in a pan until fragrant. Remove from the heat, let cool and chop. Finely chop the chocolate and place in a bowl. Heat the cream in a saucepan and pour over the chocolate. Stir until the chocolate has melted. Fold in the nuts, pour into the ramekins and let set.
For the cream. chop the chocolate finely and place in a bowl. Heat 200 ml (approximately 1 cup) of cream and the orange zest. Pour the cream over the chocolate and stir until the chocolate has melted. Beat the remaining cream until stiff. Once the chocolate has cooled to room temperature, gently stir in the whipped cream. Pour the cream into a piping bag and spread between the 4 ramekins. Smooth the cream and chill for at least 4 hours.
For the mousse, coarsely chop the chocolate and melt with the rum over a hot water bath. Remove from the heat. Separate the eggs. Beat the egg yolks with half of the sugar over a hot water bath until creamy. Stir in the chocolate and stir over an ice water bath until cold. Whip the very cold cream until stiff. Whip the egg whites with the remaining sugar until stiff. Place the whipped cream in the chocolate mixture and fold together quickly, before the mixture solidifies.
Gently fold in the egg whties. Pour into a bowl and chill for at least 3 hours.
For the garnish, melt the chocolate over a hot water bath. Decorate serving plates with the chocolate. Remove the stainless steel rings from the ramekins and remove the plastic wrap. Place the chocolate nut tarts on the plates. Place a spoonful of the mousse on the tart. Serve garnished with orange fillets, candied kumquats and coarsely crumbled brittle.
