Ingredients (serves 4)
1/4 cup of thin chocolat Pantagruel
1/2 cup ground almond
1 cup of oatmeal
1/4 cup of pumpkin seeds (optional or you can use another type of seed)
1 c. dessert of vanilla extract
6 c. soup (85g) butter, melted
pinch of salt
60ml of honey
250g mascarpone cheese
200ml of fresh cream
2-3 c. honey soup
raspberries Drupus by Wildbessy
Microvegetais Life in a Bag
Start by preparing the oatmeal, grinding the oats in a food processor, then add the sunflower seeds and pulse a few times.
Add the rest of the ingredients and mash everything for 1 min until a paste forms.
Divide the dough into 4 small pie bases. Use your fingers or a spoon to spread the dough. If it is a little soft and undo, it leads to the cold for 5-10min, covered with adherent film, so that it is easier to spread on the bases.
Bake in preheated oven at 175ºC for 20-25 minutes or until firm. Remove from oven and let cool to room temperature.
Meanwhile, beat the mascarpone cheese with the cream and honey until it forms a soft cream. It takes the cold to cool.
Carefully unscrew the tartelles and also leads to the cold, for 10-15min to refresh.
Before serving, cover the tarteletes with mascarpone cream and add chopped strawberries and some raspberries. Rinse them with a thin honey and decorate them with the microvegetais fresh and cut at the time.
Tips: With raw dough and covered with adhering film, you can freeze up to 15 days to 1 month. Let it thaw and bring to the oven.