Softened butter is whipped with honey and sugar to a light cream (whipping 4-6 minutes). Add the brandy or liqueur, can juice, but the liquid is a must, preferably alcohol. Will give an unusual flavor and the dough crispy and crumbly structure, which gives the tarts all the charm. Then stir for about 40 seconds the oil of cognac. Then the mixer is off, dough should be kneaded gently and quickly is the key to the most delicious, melting in your mouth tarts.

To the butter mix sift flour with baking powder, cocoa, a pinch of nutmeg and ginger. Spices also suggest to add, they are very stressed and emphasized by chocolate taste with a touch of cognac. Knead the dough, soft and tender, if it is quite runny and the dough is not going into a ball, then add another scoop of flour, but it is not necessary to score the dough, it should be very soft. The forms will be distributing with your hands, roll nothing.

Preheat the oven to 180-200 degrees. In advance, prepare the peas (beans or other legumes) and foil (parchment paper) cookie Cutters you can use any, for a muffin or cupcake. Of parchment paper cut circles the diameter of the bottom of the tins and lay themselves molds. From test Osipyan a piece of dough and put into molds, spreading along the bottom and walls with a thickness of about 0.5 cm.

Then on top of the dough lay a piece of foil or paper and fill in a load of peas or other legumes. Of this amount, the test I got 10 tartlets. 6 PCs cups with muffin, 4 PCs. in metal molds for mini cupcakes, shake perfectly, doesn't stick. Put cargo in the preheated oven and bake 10 minutes at 180 to 200 C. take out, remove the load, together with the foil and put back in the oven for another 8-12 minutes, until fully cooked. Allow the tarts to cool in tins, otherwise they can be hurt, the dough is soft and tender. But, cold shake to gently, not running around and not smaka on the table, they easily fall out when gently tapped on the bottom. But if they fall from a great height on the table, then break it completely, I repeat, the dough tender. While they have waiting in the wings make the cream.

0.5 Cup rice rinse in cold water to become white. Pour a half Cup of water, bring to a boil and cook over very low heat until all water is absorbed into the rice. Then add the cream and again cook until you get a viscous rice porridge, if necessary, add more water. After adding cream Fig need often to interfere, not to burn. Approximately total cooking time of 25 minutes. In the end, add vanilla. To prepare water bath. Hot rice porridge to shift into a suitable container, and grind in a blender into a homogeneous mass.

Then from the rice mass to delay slightly less than half in a separate container, and to the rest add the marmalade and the marmalade again to grind.

Put marmalade, rice cream in a water bath and heat well so that the sugar from the jelly is completely dissolved and the mass has become uniform and even mother-of-pearl is obtained. Give the cream to cool slightly.

Spread the cream into the tartlets for about 2/3 of the height. Let the cream cool down.

In the remaining of the rice mass, add 1 tbsp of lemon juice and about 80-100 g white chocolate, broken into pieces. Put in a water bath and melt the chocolate to obtain a homogeneous mass. Let cool slightly and put the tartlets on top of the marmalade cream.

Let it cool down completely in the fridge. Decorate to your taste.