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| Tartallette with mascarpone cream |
* For the dough:
* 180 g flour
* 50 g ground walnuts
* 1 yolk
* 100 g old powder
* 100 g butter
* vanilla essence
We mix the flour with ground walnuts, powdered sugar and a pinch of salt. Add the yolk, vanilla essence and melted butter. Knead a soft but homogeneous dough, which is wrapped in foil and refrigerated for at least 1 hour.
Grease the forms well with butter and fill them with dough. We prick from place to place with a fork
and put in the oven, over medium heat, until the edges start to brown.
* For the cream:
* 1 yolk
* 2-3 tablespoons of milk
* 100 g sugar
* 1/2 teaspoon jelly
* 100 g mascarpone
* 150 ml liquid cream
Rub the yolk with sugar until it becomes like a cream. Add the cold milk and put the bowl on low heat (or in a bain-marie) and stir continuously until the composition begins to thicken. Let it cool.
We hydrate the gelatin in 2 tablespoons of cold water and add it over the cooled yolk cream (bearable temperature at the finger).
Homogenize and refrigerate until completely cooled.
Put mascarpone over this composition and mix until smooth and get a fine cream. At the end, add the whipped cream.
* For decoration:
* whipped cream
* cocoa
Spread the cream on each tart separately
and garnish with whipped cream.
When serving, sprinkle with plenty of cocoa.
