Tartlets | Recipe
filled with dark nougat cream and pear compote
© Lena Fuchs
11 November 2022
Our tartlets already bring a touch of pre-Christmas and winter atmosphere. The light cuties made of choux pastry (French: pâte à choux) are filled with a delicious cream, just like the related cream puffs or éclairs - we use a mouth-watering, dark nougat cream. As an additional layer, we hide some fruity pear compote underneath. The tops of the tartlets are additionally covered with cinnamony, crunchy biscuit crusts and refined with hazelnuts. A versatile, tempting little tartlet to indulge in when there's dirty weather...
For about 10 tartlets
For the choux pastry:
light spelt flour
raw cane sugar
For the biscuit dough:
raw cane sugar
light spelt flour
coarsely chopped hazelnuts
For the nougat cream:
VIVANI Dark Nougat Chocolate
For the pear compote:
organic orange, juice + some zest
2 - 3 tbsp
icing sugar for sprinkling
waiting / cooling time
2 hours 15 minutes
level of difficulty
First prepare the nougat filling. To do this, bring the cream to the boil in a saucepan. Roughly chop the chocolate and put it in a bowl. Add the hot cream, stir and allow to melt. Blend with a hand blender to make the mixture extra smooth. Place in the fridge for at least 4-5 hours.
Then make the biscuit dough. Knead all the ingredients together and also place in the fridge.
Now for the choux pastry, bring the milk and water to the boil with the butter, salt and sugar.
Add the flour all at once and stir in with a wooden spoon. Stir until a white layer forms at the bottom. Transfer the lump of dough to a bowl and leave to cool for about 15 minutes.
One by one, thoroughly mix in each egg with the mixer until the dough is smooth.
Preheat the oven to 190 °C fan. Fill the dough into a piping bag and pipe rosettes (approx. 5 cm Ø) onto a baking tray lined with baking paper.
Then roll out the biscuit dough on a lightly floured work surface and cut out circles, also 5 cm Ø. Now place the biscuit circles on the choux pastry rosettes. Press a few coarsely chopped hazelnuts lightly into the biscuit dough.
Bake the tartlets in the preheated oven for about 35 minutes until risen and golden brown. Do not open the oven door during baking as the choux pastry tartlets may collapse.
Meanwhile, cook the pear compote for the filling. Cut the pears (peeled if desired) into cubes and put them in a pot with all the other ingredients. Simmer for 10 minutes over a low heat until the pears are soft. Leave to cool.
Leave the tartlets to cool in the oven with the door open, then take them out. Cut each tartlet in half horizontally, with the bottom slightly larger than the top.
Now fill the choux Pastry Tartlets. First spread a layer of cooled pear compote onto the bases.
Then take the cold nougat cream from the fridge, add the cream cheese and whip the mixture with a hand mixer until creamy. Put the nougat cream into a piping bag and pipe decoratively onto the compote. Replace the tops on the tartlets and serve with a dusting of icing sugar.
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