Cocoa Tartlet with Mixed Berry Gelée and Trevalli Professional LA 35 Dairy Cream

Ingredients

Cocoa Shortcrust Pastry

• 200 g plain flour (Type 00)
• 100 g softened Trevalli Professional butter
• 80 g icing sugar
• 30 g unsweetened cocoa powder
• 2 egg yolks
• 1 vanilla pod

Mixed Berry Gelée

• 250 g fruit purée (strawberries or mixed berries)
• 50 g sugar
• 3 g sheet gelatin

Finishing

• Trevalli Professional LA 35 Dairy Cream

Products Used

Method

For the Cocoa Shortcrust Pastry:

1. Sift together the dry ingredients (flour, cocoa powder and icing sugar). Add the softened Trevalli Professional butter, cut into small cubes, the vanilla seeds and the egg yolks.
2. Mix until a smooth dough forms. Shape into a disc, wrap in cling film and chill in the refrigerator for 30 minutes.
3. Once chilled, roll out the pastry to a thickness of 3 mm. Line the tartlet moulds, prick the bases with a fork and bake at 175°C for 15 minutes.
4. Remove from the oven and allow to cool completely.

For the Mixed Berry Gelée:

1. Soak the gelatin sheets in cold water until softened.
2. Heat the fruit purée with the sugar to 60°C. Add the softened, squeezed gelatin and stir until completely dissolved.
3. Fill the cooled tartlet shells halfway with the gelée mixture.
4. Refrigerate until set.

For the Finishing:

1. Whip the Trevalli Professional LA 35 Dairy Cream until it reaches a stable consistency.
2. Pipe the whipped cream onto the tartlets and decorate as desired.