Mini Tarts with Cocoa Heart
Ingredients
- 300 g flour for pastries and cookies
- 100 g sugar
- 50 ml orange juice
- 50 g softened butter
- 1 egg
- 3 level teaspoons baking powder
- 1 pinch of salt
- zest of an untreated orange
- as needed Babbi Cremadelizia Cocoa
Preparation
Prepare the dough:
In a large bowl, combine the flour with sugar, baking powder, orange zest, salt, egg, softened butter, and orange juice.
Mix until a smooth, compact dough forms.
Wrap in cling film and let rest in the fridge for at least 30 minutes.Prepare the bases:
Butter a 24-cavity mini muffin tray.
Take the dough out of the fridge, remove a small piece and place it back in the fridge (you’ll use it for the crumble topping).
With the remaining dough, form about 28 balls of 14 g each. Place each one in a cavity and gently press the center with your thumb to create a hollow.Filling and topping:
Fill each hollow with a teaspoon of Babbi Cremadelizia Cocoa.
Take the reserved dough, crumble it roughly, and sprinkle over each tartlet.Baking:
Bake in a preheated static oven at 180°C (350°F) for about 25–30 minutes, until the mini sbrisolone are golden.
Let cool completely before removing from the tray.
Ingredients
- 300 g flour for pastries and cookies
- 100 g sugar
- 50 ml orange juice
- 50 g softened butter
- 1 egg
- 3 level teaspoons baking powder
- 1 pinch of salt
- zest of an untreated orange
- as needed Babbi Cremadelizia Cocoa
