• 250 gr Gentilini Brasil with cocoa
• 100 gr butter
• 250 g mascarpone
• 150 ml heavy whipping cream
• 80 gr condensed milk
• To garnish: fresh fruit
The preparation of the tartlets without baking is very simple and quick. So start from the base by chopping the Brasil biscuits. Chop finely the biscuits with a mixer or a blender until you get a sandy compound. Melt the butter in a bain-marie or in a microwave. Add all the butter to the chopped biscuits. Mix well the two ingredients and make the base of the tartlets, using specific molds.
Pour some tablespoons of moist and sandy mixture into the molds and compact well with your fingers both on the bottom and along the edge. If the edge should be too thin it could crumble when we go to turn out the tartlets, so it is important to create an edge about half a centimeter thick to give solidity and structure to the cake.
Put the bases of the tartlets in the refrigerator to solidify for about 1 hour or in the freezer for about 30 minutes. In the meantime prepare the cream to stuff. Blend the mascarpone with the electric whips and add the condensed milk. Whip the heavy cream separately. The cream should be very cold, otherwise it may not whip. Add the whipped cream to the cream based on mascarpone and condensed milk. Mix the cream well, stirring from bottom to top until you get a soft and homogeneous cream.
Take out the cocoa tartlets from the molds. Fill a pastry bag with the camy cream and stuff the tartlets without baking. Finally garnish with fresh seasonal fruit. Keep the tartlets in the refrigerator until they will be ready to serve. They can stay in the refrigerator for 2 days covered with food film or inside an hermetically sealed container.