Chocolate-Layered Fruit Tartlets with Crispy Shells and Roasted Almond Filling

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• 200 grams low-protein all-purpose flour
• 120 grams cold butter, diced
• 50 grams powdered sugar
• 1 egg yolk
• 2 tbsp ice water
• 1/4 tsp salt
• 100 grams dark cooking chocolate, chopped
• 80 ml heavy cream
• 60 grams almond flour
• 40 grams granulated sugar
• 1 whole egg
• 40 grams melted butter for the almond filling
• 100 grams strawberries, thinly sliced
• 1 kiwi, thinly sliced
• 8 green/red grapes, halved
• 3 tbsp apricot jam for the glaze
• 1 tbsp water to thin the jam

👩‍🍳 Instructions

1. 1 Make the tartlet shells: combine the flour, powdered sugar, and salt. Add the cold butter and rub it in with your fingers or a pastry cutter until the mixture resembles coarse sand.
2. 2 Add the egg yolk and ice water a little at a time, mixing until the dough can be formed into a ball without sticking. Don't overmix. Wrap in plastic and chill in the refrigerator for 30 minutes.
3. 3 Preheat the oven to 170°C (340°F). Roll out the dough to about 3mm thick, cut to fit your mini tartlet molds, press firmly into the molds, and prick the bottoms with a fork.
4. 4 Blind bake the empty tartlet shells for 12 minutes until lightly golden, then remove from the oven and set aside.
5. 5 Make the almond filling: mix the almond flour, granulated sugar, egg, and melted butter until smooth and forms a thick paste.
6. 6 Spoon 1 tsp of the almond filling into the bottom of each pre-baked tartlet shell, then bake again for 10–12 minutes until the filling is cooked through and slightly puffed. Let cool completely.
7. 7 Make the chocolate layer: heat the heavy cream until just about to boil, pour it over the chopped chocolate, let sit for 1 minute, then stir until smooth to form a ganache.
8. 8 Pour a thin layer of the chocolate ganache over the cooled almond filling, spread evenly, and chill in the refrigerator for 15 minutes until set.
9. 9 Arrange the sliced strawberries, kiwi, and grapes on top of the chocolate layer in an attractive pattern.
10. 10 Melt the apricot jam with water over low heat, then brush a thin layer over the fruit to give it shine and help it stay fresh longer. Serve.

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📊 Nutrition Facts / serving

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