Chef David cocoa Tartellette
- Preparation and cooking time
- Total time
- More effort
- Serves 8
Skip to ingredients
For the pastry:
- 1 cup and 1/2 all-purpose flour
- 1/2 cup sugar
- o.353 oz butter
- 2 eggs
- 1 cap vanillin
- 3 tablespoons cocoa powder
For the pears:
- 2 pears William type
- 1,2 l of Fragolino wine
For the filling:
- 7,055 oz Ricotta
- 1 tablespoon of icing sugar
- 4 tablespoons of cornflakes
Method
step 1
In a large bowl mix the softened butter with the sugar. Add eggs, cocoa butter and vanillin and blend.step 2
Add sifted flour blend all and knead to make a ball. Wrap dough tightly in plastic and let rest for 30 minutes in the fridge.step 3
Flatten unwrapped dough with the rolling pin and cover 8 cookie cutters (10 cm gauge).step 4
Cook in the oven for 15 minutes at 180ð C. When done leave to cool.step 5
Heat the Fragolino wine to the boil and add the peeled pears. Let pickle for an hour.step 6
In the meanwhile blend Ricotta with icing sugar and add crumbled cornflakes.step 7
Cut the pears in slices removing the core. Fill the tartellette with the ricotta cream.step 8
Put the sliced pears radial on top.step 9
Sprinkle with some crumbled cornflakes to finish.
