- 200 g + (a bit for rockfill) flour
- 50 g cocoa
- 50 g icing sugar
- 125 g butter
- 1 egg
- 2 teaspoons milk
- zest lemon halves
- olive oil for greasing
- 250 g mascarpone
- 250 ml double cream 30%
- 3 tablespoons powdered sugar
- 1 vanilla pod
- 350 g fresh blackberries
Sift flour, cocoa and powdered sugar. Carefully add the cold butter and mix. The mixture should be similar to the crumbs. Add egg, milk and zest. Knead with your hands (I was kneading hook nozzle in a food processor) and roll into a ball.Mix for a long time, what would the dough too elastic otherwise lose after baking it will lose its loose structure.
Sprinkle flour on the dough and work surface, knead the ball in thick pancake. Again lightly sprinkle it with flour and wrapping it in foil to put in the fridge for 30 minutes.
Olive oil dough form for baking. Sprinkle with rolling pin and work surface with flour, divide the dough into six equal parts and gently roll out the dough, turning constantly, every cake should be about 0.5 cm thick. Cheat him on the rolling pin and transfer the dough into the mold and remove the freezer for 30 minutes. Put dough moulding baking paper and fill forms of gravity (I use dry beans).
Bake in preheated oven until 356 F for about 25 minutes. Then carefully remove the sheet with beans and bake another 10 minutes. Then we give cakes to cool completely.
Cut the vanilla bean in half lengthwise and remove the seeds. Thoroughly mix the mascarpone, vanilla seeds and pre whipped cream with powdered sugar. If you’re not a fan of sweet take less sugar.
The cooled tartlets filled with cream and decorate with berries and fresh blackberries. Can be served immediately, but can be put into the refrigerator and submit it somewhere cool in an hour, in any case filing is very tasty!
You can prepare for a tea party Donuts with surprise