Chocolate tartlets with cream cheese: sweet treats

Something sweet tastes so much better when it actually looks delicious. Jackpot, because these Chocolate Cream Cheese Tarts are a real eye-catcher. If you serve the people you love, sincere compliments are guaranteed. The story does the most work. But of course you have done a lot. And the more love you put in, the better it tastes.

But these are by no means ordinary sweet things. There are many spices here and this ensures that chocolate tarts with cream cheese frosting stand out from other desserts. So the hidden stars are ginger, cloves and cardamom. Sounds like a good combination already, doesn’t it? The only thing that would make these treats even better would be homemade hazelnut spread instead of store bought. To shoot the bird, you can also make a rock yourself.

In general, everything tastes better when it’s made at home, #SukaldatuZuk! And those chocolate cakes with cream cheese. Anyway, here are some recommendations from our chocolate department to make delicious desserts that look very chic. Because some sweet pops in the repertoire never hurt:

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Four chocolate tarts with cream cheese cream next to coffee and cocoa powder in a filter on a blue background.


Great sweets: chocolate tarts with cream cheese


Mini chocolate cakes with cream cheese frosting are delicious for the eyes, but most of all for the taste buds.

the preparation

  1. Heat the walnut nougat cream in a bowl of warm water. Beat the eggs, a pinch of salt, cardamom, cloves and ginger powder with a hand mixer for 8-10 minutes until thick and creamy.

  2. Slowly add about 1/4 of the walnut nougat cream to the eggs and beat briefly. Then carefully fold in the remaining cream. Place 8 greased cake tins (approx. 10 cm ΓΈ) on a baking tray with raised bottoms. Pour the batter into the molds. Bake in a preheated oven (electric stove: 200 degrees, fan: 180 degrees, gas: 3 levels) for 12-15 minutes. Leave to cool and remove from the moulds.

  3. Beat the cream cheese and cream in a hand mixer until stiff peaks form, adding the cream stabilizer. Fill a piping bag with a French star tip. Place the cream tuffs together in the tartlets. Dust with cocoa. Cut the pralines in half and place them in the middle of the tartlets. Refrigerate until ready to serve.

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