Dolcetti Recipe
Pequeno momento doce composto por trufa de chocolate negro, Areia de Cascais, tartelete sortida e amaretti
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Ingredients
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Trufa de Chocolate Negro
Areia de Cascais
Tartelete Sortida
Amaretti
Method
Trufa de Chocolate Negro
- 1
Prepare the Chocolate Mixture
In a saucepan over low heat, melt the dark chocolate, heavy cream, and butter together until smooth. Stir continuously to avoid burning.
- 2
Add Flavoring
Remove from heat and stir in the vanilla extract. Let the mixture cool at room temperature, then refrigerate for about 2 hours until firm.
- 3
Shape the Truffles
Once firm, scoop out small portions and roll into balls. Roll the truffles in cocoa powder to coat. Set aside in the fridge until ready to serve.
Areia de Cascais
- 4
- 5
Shape the Areia
Spread the mixture on a baking sheet lined with parchment paper and press down firmly. Let it cool for about 30 minutes in the refrigerator before breaking it into small pieces.
Tartelete Sortida
- 6
Prepare the Pastry
Roll out the shortcrust pastry and cut it into circles to fit into tartlet tins. Press the pastry into the tins and trim the edges.
- 7
Pre-Bake the Tarts
Preheat the oven to 180°C (350°F). Place the pastry tins in the oven and bake for 10-12 minutes or until golden. Remove and let cool.
- 8
Fill the Tarts
Once cooled, fill each tart shell with pastry cream and top with assorted fruits. Chill in the refrigerator until ready to serve.
Amaretti
- 9
Mix Ingredients
In a bowl, combine almond flour, granulated sugar, and almond extract. In a separate bowl, whisk the egg whites until soft peaks form.
- 10
Combine Mixtures
Gently fold the whipped egg whites into the almond mixture until fully combined.
- 11
Shape and Bake
Preheat the oven to 170°C (340°F). Use a spoon to drop small mounds of the mixture onto a baking sheet lined with parchment paper. Bake for 15-20 minutes until slightly golden.