Chestnut Sour Cherry Tartlet
Ingrediënten
Ingredients for 20 Pieces (about 2in (6 cm) diameter)
- Basic chocolate sponge cake ½ recipe
- Sour marmalade or sweet cherry marmalade
For the Sour Cherry Filling
- 10.5 oz 300 g Sour cherries, pitted
- ½ cup 100 ml Sour cherry juice
- 2 tbsp 30 g Sugar
- 2 tbsp 20 g Cornstarch
For the Chocolate Mousse
- 15 oz 420 g Whole milk couverture chocolate
- 6 Egg yolks
- 120 ml Simple syrup
- ½ cup 120 ml Heavy cream
- 6 Sheets gelatin
- 2½ cups 600 ml Whipped Cream
- ¼ cup 6 cl rum
To Garnish.
- 2 cups 500 ml Sweetened whipped cream
- 7 oz 200 g Chestnut purée
- 20 Sour cherries pitted
Instructies
- Prepare the basic chocolate sponge cake.
- Overturn onto a sugared plate and pull off the parchment paper.
- Cool the cake.
- Then cut out 20 small sponge cake bases with a round cookie cutter.
- Place the cake bases in appropriately sized small ring forms and brush with marmalade.
- For the sour cherry filling, boil ¾ of the cherry juice with sugar.
- Mix the rest of the juice with cornstarch and then stir into the boiling mixture.
- Add cherries, stir briefly, and then remove from heat.
- For the chocolate mousse, melt chocolate and mix with egg yolks, simple syrup, and heavy cream.
- Add water to the gelatin and dissolve in slightly warmed rum.
- Stir into the chocolate mixture.
- Fold in the whipped cream.
- Put the chocolate mousse into the forms and add the cherries (without juice) to the middle.
- Chill for 2 hours.
- Release the cooled tartlets from the rings with a knife dipped in hot water.
- Cover the tartlets all around with sweetened whipped cream.
- Pipe a ring on top.
- Press the chestnut purée through a potato ricer or grater and place on top of each tartlet.
- Finally, garnish each tartlet with a cherry.
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