Shortcrust pastry: mix the flours, sugar, butter, cocoa powder and hazelnuts. Rub the butter into the ingredients to achieve a coarse crumb consistency. Add the egg yolks and finish mixing.
Moisten with a little water if necessary. Roll out the pastry, a little at a time, to a thickness of 4 mm and line the greased, flour-coated tins.
Trim off the excess pastry then prick the bottom with a fork and transfer to the fridge for 30 minutes. Bake the pastry cases using the traditional oven function at 175° for 18 minutes (check that the pastry does not inflate; if so, puncture it with a toothpick). Remove from the oven and turn out of the tins.
Custard: with the aid of a Glem hob, induction type if possible, heat the milk with the cream and the lemon rind (remove the white skin). Leave to stand for 30-40 minutes and filter.
Beat the egg yolks with the egg sugar, gradually add the flour and corn starch, stir and thin with the milk. Place on the moderate power zone and stirring, heat the custard until it thickens.
Take off the heat and add the chopped white chocolate. Flavour with the rum and leave to cool.
Spread a very thin layer of jam (choose your preferred type) and another of spreading chocolate on the bottom of the tarts. Fill with the custard.
Decoration: decorate with the raspberries, mint and icing sugar.
Tins 12X11 cm - For 6/7 tarts
chocolate and hazelnut shortcrust pastry:
10 g of cocoa powder
120 g of butter
230 g of flour
20 g of potato starch
90 g of sugar
2 egg yolks
30 g of finely ground hazelnuts
2 tbsp of water
450 g of milk
70 g of cream
20 g of flour
3 egg yolks
70 g of sugar
10 g of corn starch
100 g of chopped white chocolate
2 tbsp of rum
rind of ½ a lemon
2/3 punnets of raspberries
mint, icing sugar
- 6/7 tarts
- Burner advised:
- Electric oven functions:
- Oven rack position: