tartellette cheesecake e cioccodelizia
Biscuits and Single Portion Desserts, Recipes

Cheesecake and Cioccodelizia Tartelettes

Ingredients

For shortcrust shell

  • 150 g cake flour
  • 85 g butter
  • 65 g sugar type Zefiro
  • 35 g ground roasted almonds
  • 30 g whole egg (approximately ½ large egg)
  • ½ tablespoon vanilla extract
  • ¼ tablespoon baking powder
  • ¼ tablespoon salt

For cheesecake filling

  • 180 g Philadelphia
  • 30 g whole egg (approximately ½ large egg)
  • 90 g ready-made Cioccodelizia Fondente Babbi 
  • 30 g sugar type Zefiro
  • ½ tablespoon vanilla extract
  • q.s. powdered cardamom

For “mousseline” type cream

  • 160 g ready-made Cioccodelizia Bianca Babbi 
  • 75 g butter
  • 20 g lightly ground coffee beans
  • 15 g white chocolate

For decorations

  • Q.s.. salted caramel

Preparation

For the shortcrust pastry: 

  • In a large bowl add flour, almond flour, sugar and salt and mix with a tablespoon.
  • Add the cold butter in pieces and crumble with the finger tips to obtain fine bread crumbs. Add the egg, lightly beaten with vanilla extract, and work quickly to form a uniform mixture, try to handle the pastry as little as possible.
  • Wrap the pastry in shrink wrap and allow to rest in the fridge for 4-5 hours, better if overnight.


For tartelette filling:
 

  • In a bowl, use an electric beater at low speed to cream the Philadelphia and sugar until creamy.
  • Add the egg, spices, vanilla extract and mix well without incorporating too much air.
  • Lastly add Cioccodelizia Fondente Babbi (prepare with 120 ml milk and 30g Cioccodelizia) at room temperature and amalgamate with care.


For assembly:

  • On a slightly floured work surface, roll out the shortcrust pastry with a rolling pin until 4 mm thick, cut out disks using a round cutter slightly larger than the diameter of the moulds. 
  • Line the sides and bottom of the tartelette moulds (remember to grease and flour lightly if not in silicon or using oven paper), smooth out the edges using a sharp knife. Prick the bottom of the shells with a fork, fill with the filling and bake in a hot oven at 175°C for about 15 minutes.
  • Leave the tartelettes in the oven when it is switched off, leaving the door slightly open, for the next 10 minutes before removing and place them on a rack to cool.  When the tartelettes reach room temperature place in the fridge for at least a few hours to allow the filling to set.


For the cream
:

  • Warm up 200 ml milk until almost boiling, away from the fire, add the ground coffee beans and allow to infuse for 15-20 minutes. Use the filtered flavoured milk to prepare Cioccodelizia Bianca Babbi (with 168ml flavoured milk and 48g Cioccodelizia). 
  • Away from the fire add the chopped white chocolate, mix to melt and then move everything into a bowl and allow to cool, cover with shrink wrap in contact with the surface. Use the electric beater to soften the butter until it is creamy.
  • Add the cold Cioccodelizia Bianca Babbi  and continue to beat until it becomes a uniform, velvet cream, but do not work too long.


For finishing the cake:

  • Spoon the “mousseline” into a piping bag with a smooth or star-shaped nozzle, and decorate each tartelette with a dollop of cream.
  • Allow to rest in the fridge for about one hour. Just before serving, complete with a few strings of salted caramel, allowed to “drip” off a fork.

Ingredients

For shortcrust shell

  • 150 g cake flour
  • 85 g butter
  • 65 g sugar type Zefiro
  • 35 g ground roasted almonds
  • 30 g whole egg (approximately ½ large egg)
  • ½ tablespoon vanilla extract
  • ¼ tablespoon baking powder
  • ¼ tablespoon salt

For cheesecake filling

  • 180 g Philadelphia
  • 30 g whole egg (approximately ½ large egg)
  • 90 g ready-made Cioccodelizia Fondente Babbi 
  • 30 g sugar type Zefiro
  • ½ tablespoon vanilla extract
  • q.s. powdered cardamom

For “mousseline” type cream

  • 160 g ready-made Cioccodelizia Bianca Babbi 
  • 75 g butter
  • 20 g lightly ground coffee beans
  • 15 g white chocolate

For decorations

  • Q.s.. salted caramel
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