Description
Little cakes are quickly prepared and quickly eaten.
Ingredients
-
Condensed milk
390 g
-
Honey
2 Tbsp
-
Chocolate milk
100 g
-
Flour
150 g
-
Butter
110 g
-
Sugar
40 g
Cooking
Mix flour and sugar, add grated grated cold butter and grind the mass with your hands until it sticks together into a clump. Then the finished dough wrap in cling film and refrigerate for 15 minutes.
Divide the dough into 12 parts, each part of hands and distributed in the molds (diameter 3.5-4 cm). Remove the blank in the freezer for 15 minutes.
Then bake in preheated to 180-200 degree oven for 10-15 minutes. You can bake before Browning - it's not for everybody.
While baked cakes, prepare the cream. To do this in a saucepan, mix the honey and condensed milk, add the butter and over low heat bring mixture to a boil. After boiling, boil the mixture for 1 more minute, then remove from heat.
Take out of the oven the tartlets, fill them with the hot cream to the edges and return to the oven for another 10 minutes.
As soon as the surface of the cakes will become a caramel color finish. Remove cakes from the oven, cooled to room temperature and then removed from the forms.
Chocolate melt in a water bath and put on top of baskets. In my opinion, a better surface cakes would fill with ganache or a thin mesh made of chocolate, because the chocolate hardens, and while eating their cakes just breaks because the structure of these baskets delicate and fragile.
These cakes, ready - baked and decorated, can be frozen in the freezer and when needed pull out and thaw at room temperature.
Well, Bon appetit!
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.