Tartelettes with chocolate custard and raspberries
Preheat the oven to 180ºC.
Roll out the dough to about 3-5 mm thick. Line the cake tins with the dough and prick into the bottom with a fork.
Bake the bottoms in the oven in 15-20 minutes until golden brown and crisp. Allow to cool.
Put the chocolate mixture in the tarts and spread the raspberries over it. Sprinkle before serving with icing sugar.
Blogs that might be interesting
70 minDessertVanilla ice cream, bananas, lemon, choco croq'ice, banana meringues,vanilla banana
25 minDessertpeanut oil, sunflower oil, popcorn corn, chocolate Icing, banana, honey, vanilla ice cream,chocolate popcorn with ice and banana
15 minDessertegg, vanilla bean, milk, Brown sugar, Mill bread, butter, grated lemon, fresh mint, icing sugar to taste, vanilla ice cream,French toast with a twist
50 minDessertmilk, butter, flour, egg, almond shavings, mix for pastry cream, whipped cream, almond flavor, powdered sugar, yellow food coloring, canjit,glazed soes wreaths with almond cream