Tartlet with warm heart and biscuits


200 g dark chocolate
150 g butter
150 g sugar
4 eggs
50 g Gentilini Brasil biscuits
Icing sugar


Melt butter and chopped chocolate in a bowl (using the microwave or bain-marie).

Add sugar and stir with a whisk. Add the eggs and stir further to mix. Now blend the biscuits until they are powder and add them to the dough, stirring it again. Butter 6 disposable aluminum cups and divide the dough into them. Let it rest in the freezer for at least an hour and bake at 200 o C for 15-17 minutes.

Bake, bring out of the oven and turn over immediately the cake on a plate, garnish with berries and powdered sugar and serve hot!

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