Spiced biscuit tartelettes

Materials:

  • 500 gram FunCakes Special Edition Mix for Tartelettes
  • FunCakes spiced biscuit spices
  • 50 gram FunCakes Mix for Bavarois -Caramel-
  • 250 gram FunCakes Almond Paste (softened with 1 egg)
  • 75 gram FunCakes Mix for Enchanted Cream®
  • 50 gram FunCakes Chocolate Melts Dark
  • FunCakes Disposable Decorating Bag 41 cm
  • FunCakes Magic Roll-Out Powder
  • FunCakes Bake Release Spray
  • FunCakes almond flakes (slighty browned in the oven)
  • 200 gram soft unsalted butter
  • 1 egg
  • 25 + 60 + 50 ml water
  • 250 gram whipped cream
  • 50 ml milk
  • Wilton Mini Springform set/3
  • Wilton Rolling Pin
  • Wilton Parchment Paper
  • Wilton Tip 1M (2x)
  • Round cutter with the size of the springform
  • Brush
  • Sharp knife
  • Handful of chopped almonds
  • Mini chocrocks, e.g. Callebaut

Preparation:
Knead 500 g mix, 200 g butter, 1 egg and 25 ml water to a firm dough. Add the spiced biscuit spices into the dough. Wrap in plastic foil and place in the refrigerator for 1 hour. Preheat the oven to 200°C (convection oven 180°C).

Beat the whipping cream until it is still a bit running. Mix the Mix for Bavarois with the 60 ml water and then carefully fold it in the whipped cream. Let this stiffen in the fridge.

Cover the pans with parchment paper and grease them with the bake release spray. Knead the dough and roll out to a thickness of 3mm on a floured flat surface. Cut out rounds with the cutter, place them on the bottom of the pans. Now make long strips of 2 cm wide with a sharp knife and place them along the inner edge of the spring form. Make sure that both the edge and the bottom connect properly. Bake the tartelettes in approx. 15-20 min.

Melt the dark chocolate in the microwave. Use a brush to cover the bottom, the inner egdes and the top with some melted chocolate. Put the chopped almonds on the top and place it in the fridge to harden.

Fill a decorating bag with the softened almond paste, cut off the top and pipe a swirl on the bottom. Fill another decorating bag with tip 1M with the bavarois and pipe large rosettes on the tartelettes.

Prepare the Mix for Enchanted Cream® as indicated on the package or in this basic recipe. Fill up a decorating bag with tip 1M with the cream. Pipe beautiful rosettes on top of the bavarois. Decorate the tartelettes with the bronzed almonds and the choco rocks.

Place in the fridge, until you serve them.

Number of tartelettes:
3 tartelettes.