Apricot and passion fruit tartlets

  • 250 g Dark chocolate
  • 3 Eggs (size M)
  • 150 g Sugar
  • 1 packet vanilla sugar
  • 50 g flour
  • 15 g Cocoa powder
  • 50 g Cornstarch
  • 1 jar (s) (425 ml) Apricots
  • 1 Parcel Cream powder 'Apricot-Passion Fruit'
  • 150 g Whole milk yogurt
  • fat and breadcrumbs
  • Mint
45 minutes
Roughly chop the chocolate, melt it in a bowl over a warm water bath, then let it cool for about 10 minutes. Grease 2 glasses (1 liter, 8-9 cm Ø) and sprinkle with breadcrumbs. Separate eggs. Beat the egg white and 4 tablespoons of cold water until stiff, pouring in the sugar and vanillin sugar. Stir in egg yolks. Stir in chocolate. Mix the flour, cocoa and starch. Sift the flour mix in 2 portions over the mixture and fold in. Pour the mixture into the glasses and bake in the preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for about 25 minutes. Drain the apricots in a colander, then cut into small cubes except for 2 pieces. Take the glasses out of the oven and let them cool down briefly. Carefully remove the cake from the edge, turn out and let cool on a wire rack. Cut the cake horizontally into 6 slices each. 150 ml of cold water in aGive fat-free bowl. Add the powder at once and stir briefly with the whisk of the hand mixer, then whip on the highest setting for about 3 minutes until creamy. Stir in the yogurt and the apricot cubes. Put the cream on the 12 sponge slices with a spoon and let the cream set a little, then place 3 slices on top of each other. Cut the remaining apricot halves into wedges. Decorate each tart with apricot wedges, biscuit crumbs (from cutting) and mint
45 minutes waiting time
1 serving approx.:
  • 400 kcal
  • 1680 kJ
  • 8 g ​​protein
  • 14 g fat
  • 60 g carbohydrates


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