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Chocolate cream tarts

Ingredients for the soil

150 g butter
150 g dark chocolate (50%)
240 g sugar
200 ml milk
240 g flour
2 Tbsp baking cocoa
2 eggs
1 egg white

Ingredients for the cream filling

180 g white chocolate
60 g butter
1 egg yolk
200 ml whipping cream


Preparation

Preheat the oven to 350 °F (180 °C) upper/lower heat.

For the base, place the butter and dark chocolate in a glass bowl and place in a water bath until the butter and chocolate have melted.

Add the sugar and milk and stir gently, then remove from the water bath. Mix everything gently with a wooden spoon until smooth, then add the flour and cocoa and slowly work in.

Finally, add the eggs and egg whites and stir in carefully with a wooden spoon.

Place the dough on a baking tray lined with baking paper, spread it as smoothly as possible and bake in a preheated oven at 350 °F (180 °C) for around 15 minutes, until the dough is baked through but still fluffy (test with a stick!).

While the base is baking in the oven, the cream filling is prepared:

Melt the white chocolate and butter together in a water bath. Add the egg yolks to the chocolate-butter mixture and beat until foamy.

Whip the cream until stiff and carefully mix it with the chocolate-butter-egg yolk mixture.

Then put the cream in the fridge for at least half an hour so that it becomes firmer.

Then take the finished cake out of the oven, let it cool briefly and use a dessert ring to cut out small bases for the cakes. Then let it cool down well.

Then spread half of the cooled tart bases with the half-set chocolate cream, then carefully place the other half on top.

Then dust the tarts with powdered sugar, let them set in the fridge for at least 1 hour and serve as dessert.

[Translated from here.]