Mini tarts with Nesquik and plums

Mini tarts with Nesquik and plums - An explosion of summer flavors

If you're looking for a quick, delicious dessert full of flavors, mini tarts with Nesquik and plums are the perfect choice. This dessert combines fine chocolate with the tart sweetness of plums, creating a true symphony of tastes. Whether you want to impress guests or pamper your family, this recipe is guaranteed to bring smiles to everyone's faces.

Preparation time: 30 minutes
Baking time: 35-40 minutes
Total time: 1 hour and 10 minutes
Number of servings: 6 mini tarts

A bit of history

Mini tarts are a versatile dessert with deep roots in the culinary traditions of many cultures. They have evolved over time, becoming not only a way to use seasonal fruits but also an artistic form that adds a touch of elegance to our tables. The combination of chocolate and fruit is truly classic, and in this case, the plums provide a perfect contrast to the sweetness of the chocolate, making this recipe a true summer favorite.

Ingredients

For the dough (approximately 6 mini tarts):
- 140 grams of white flour
- 1 pinch of Himalayan pink salt
- 1 free-range egg
- 60 grams of coconut butter (or regular butter, if you prefer)
- 35 grams of raw cane sugar
- 1 drop of almond essence

For the filling:
- 2 egg yolks
- 60 grams of brown sugar + 3 tablespoons
- 2 tablespoons of agave syrup
- 75 ml of rice milk (or regular milk, if you prefer)
- 5 plums (kept in sugar for a few hours)
- 7 tablespoons of Nesquik
- 60 grams of quality dark chocolate (75-80%)
- 60 grams of butter, cubed (80% fat, at room temperature)
- 1-2 plums for decoration

Dough preparation

1. Start by preparing the plums. Wash them well, remove the pits, and sprinkle with 2-3 tablespoons of sugar. Let them sit in the fridge for a few hours. If you like, you can also use vanilla plum jam for extra flavor.

2. Sift the flour into a bowl and add the salt. This step ensures a fine texture for the dough.

3. In another bowl, beat the egg with the sugar until frothy. Gradually add the room-temperature butter and almond essence, mixing well until the ingredients are fully combined.

4. Add the sifted flour to the egg and butter mixture, mixing with a spatula until you obtain a homogeneous dough.

5. Knead the dough on a floured surface for 2-3 minutes, then wrap it in plastic wrap and refrigerate for 30 minutes. This step will help solidify the butter and make the dough easier to roll out.

6. Grease the tart pans with butter. After removing the dough from the fridge, roll it out on a floured surface. Use a rolling pin to achieve a thin sheet of dough.

7. Cut circles from the dough and place them in the prepared pans, making sure to bring the dough up the sides of the pans. If you prefer, you can place the dough over the pan and trim the excess dough from the edges for a uniform appearance.

8. Use a fork to prick the dough in several places, then cover it with baking paper and add some nuts or beans to prevent the dough from puffing up. Let them chill for another 15 minutes.

9. Preheat the oven to 200 degrees Celsius. Bake the dough for 15 minutes. If the dough is still wet in the center, leave it in the oven for an additional 4-5 minutes.

10. Once baked, remove the pans from the oven and let them cool.

Filling preparation

1. Start by heating the milk over low heat or in a double boiler. It's important not to boil it, just to warm it gently.

2. In a bowl, beat the egg yolks with the sugar and agave syrup until you achieve a creamy consistency.

3. Gradually add the Nesquik to the milk, stirring continuously until well combined.

4. Add the chopped dark chocolate and stir until completely melted.

5. Remove the milk mixture from the heat and carefully pour it over the egg yolk mixture, stirring constantly to avoid curdling the eggs.

6. Return the mixture to low heat and continue stirring for 7-10 minutes, until the cream thickens.

7. With the heat off, add the butter and mix well until homogeneous.

8. Peel the plums kept in sugar and mash them with a fork. Add them to the chocolate cream and gently mix.

9. Fill each mini tart with 2-3 tablespoons of the chocolate cream.

10. Return the tarts to the preheated oven at 175 degrees Celsius for 15-20 minutes. This step will help the cream stabilize and combine perfectly with the dough.

11. Finally, decorate the tarts with slices of fresh plums for a fresh look and extra flavor. Avoid using canned or sugar-soaked plums, as you want to maintain freshness.

Useful tips

- If you want an even more intense flavor, you can add a pinch of cinnamon to the chocolate cream.
- These tarts can be stored in the fridge for 2-3 days, but I recommend consuming them as soon as possible to enjoy the fresh flavors.
- Serve the tarts alongside a scoop of vanilla ice cream or a dollop of whipped cream for a delicious contrast.

Nutritional benefits

Plums are rich in fiber, vitamins A and C, and minerals such as potassium. By combining them with quality dark chocolate, which contains antioxidants, you get a dessert that is not only delicious but also beneficial for health when consumed in moderation.

Frequently asked questions

1. Can I replace plums with other fruits?
Yes, you can use peaches, cherries, or apples depending on your preferences and the season.

2. Is it possible to use another type of flour for the dough?
Yes, for a gluten-free version, try almond flour or oat flour.

3. How can I make this recipe less sweet?
Reduce the amount of sugar added to the dough and filling, or use chocolate with a higher cocoa content.

These mini tarts with Nesquik and plums are more than just a dessert; they are a culinary experience that will bring you joy in every bite. All that’s left is to try them and enjoy a sweet moment filled with memories!

 Ingredients: Ingredients for dough ~6 molds~: - 140 grams of white flour; - 1 pinch of Himalayan pink salt; - 1 free-range egg; - 60 grams of coconut butter; - 35 grams of raw cane sugar; - 1 drop of almond essence. Ingredients for filling: - 2 egg yolks; - 60 grams of brown sugar + 3 tablespoons; - 2 tablespoons of agave syrup; - 75 ml of rice milk; - 5 plums kept in sugar for a few hours; - 7 tablespoons of Nesquik; - 60 grams of high-quality dark chocolate (75-80%); - 60 grams of butter, cut into cubes (80% fat, at room temperature); - 1-2 plums for decoration.

 Tags:  chocolate cream tart