so you turn them into a dessert for Halloween dinner
With a crunchy base and a soft filling on the palate, the chocolate tarts with meringue topping are an original, delicious and fun Halloween dessert.
Unlike other desserts created specifically to look like body parts or hide a scary surprise, these mini tarts they come in a more guise delicateexploiting the imagination of little chefs who, from a tuft of meringue, manage to tell stories of ghosts funny able to animate the party buffet.
Perfect, therefore, to serve during a more formal dinnerthe preparation is the classic one of tarts: shortcrust pastry with a base made of flour and butter worked with the fingertips, sugar, egg yolks and a pinch of salt to give the mixture a sparkling touch.
Guest star of this dessert for halloween dinner it’s the Italian meringue: egg whites, water and sugar for a super fluffy effect reminiscent of sweets from cartoons.
To crown the mini chocolate tarts is the ganache made of cream, dark chocolate and butter. A sweet and never cloying cream that gently caresses the palate.
Bring the cream to the boil, add the chopped chocolate, wait a few seconds and mix slowly from the center outwards, add the butter and mix again in the same way until it melts.
Mix butter at room temperature, sugar, pinch of salt and herbs, add the egg yolks and mix.
Mix the flour and knead as little as possible.
Leave to rest in the fridge for two hours, roll out the pastry to make the tarts (base + edges), prick and put in the fridge for 30 minutes.
Bake in a static and preheated oven for about 15 minutes.
In a saucepan, bring the granulated sugar and water to 121°C. In the meantime, beat the egg whites, make them foam and then add the sugar, continuing to beat.
Pour the prepared syrup in two times.
Continue beating until the container returns to room temperature and the meringue becomes very firm.
The eyes are made of sugar paste.
Instead of the meringue, you can use whipped cream.
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