Shortbread foam tartlets

1. Dough

all-purpose flour / plain flour 7.5 oz (210 g) • powdered sugar 1.75 oz (50 g) • vanilla sugar 1 pc • egg yolk 2 pcs • unsalted butter 3.75 oz (105 g) • lemon peel 0.5 tsp

Use all the ingredients to prepare a smooth dough and let it cool for a while.

2. 

Use rolling pin to spread the dough until it is about 5mm thick.

3. 

Use tartlet pan to cut the dough into rounds and press the dough into the pans. Prick the dough with a fork. Place the pans on a baking tin and bake in the preheated oven for about 10 minutes until the tartlets turn pink.

4. 

currant jam

Remove tartlets from pans and add a little bit of jam to each tartlet.

5. Chocolate cream preparation

chicken egg 1 pc • powdered sugar 2.5 oz (70 g) • cocoa powder 1 tbsp

Whisk egg with sugar in a bowl placed over a pan with simmering water until the mixture gets stiff. Let it cool for a while and add cocoa powder.

6. 

unsalted butter 3.25 oz (90 g)

Beat softened butter until foamy and gradually add to the foam cool egg mixture.

7. 

Fill the tartlets with the prepared cream to the edge.

8. 

Spread the cream with a knife.

9. Foam preparation

egg white 2 pcs • powdered sugar 6.25 oz (180 g)

Beat egg whites with sifted sugar for about 5 minutes in a steam (in a hot water bath) until the foam is dense.

10. 

Fill a decorating bag with egg whites foam and decorate the tartlets.

11. 

cooking chocolate • ground hazelnuts

Pour melted chocolate on the surface and sprinkle with minced nuts.