for 4 people - €1.77 per person
Ingredients:
For the base:
- 100 g of Ruggeri Arifa Type 1 Flour
- 100 g of Ruggeri Quinoa Flour
- 50 g of bitter cocoa
- 100 g of icing sugar
- 80 g soft butter + more for greasing
- a large egg
For the filling:
- black cherry compote
- 50g dark chocolate, flaked
- whipping cream, to taste
- icing sugar, to taste
METHOD:
In a large bowl mix the icing sugar with the whole egg, add the butter and finally the cocoa. Separately sift the two flours, Arifa type 1 and the quinoa flour. Add these to the rest of the ingredients and knead vigorously. Cover the dough and let it rest in the fridge for at least an hour.
Heat the oven to 180°C, butter four tartlet molds. Take the dough, roll it out with a rolling pin to about 3 mm and use a pastry cutter to make circles slightly larger than the molds. Then place them inside them and prick the center with a fork. Bake for about 20 minutes at 180° (on a rack in the middle of the oven), then leave to cool for about an hour.
Once the tartlets have cooled, spread some black cherry compote inside them, some drops of whipped cream (previously whipped with icing sugar) and add some dark chocolate flakes.
