NO BAKE PASTRIES WITH CHOCOLATE AND WILD BERRIES

by Elena Levati
NO BAKE PASTRIES

NO BAKE PASTRIES WITH CHOCOLATE AND WILD BERRIES: All the goodness of a pastry in a few steps, few ingredients and few time recipe!

A great idea for recycling dry cookies and even to save energy because it’s a no bake recipe!

NO BAKE PASTRIES

The butter free base is made with cookies and hazelnut spread and contains a double fillng: wild berries jam and chocolate cream!

So yummy!!!!

NO BAKE PASTRIES

NO BAKE PASTRIES WITH CHOCOLATE AND WILD BERRIES

All the goodness of a pastry in a few steps, few ingredients and few time recipe!
A great idea for recycling dry cookies and even to save energy because it's a no bake recipe!
Prep Time 20 mins
Cook Time 0 mins
resting time 2 hrs
Course Dessert
Cuisine Italiana

Ingredients
  

For the bases:

  • 100 g cookies I used 50 g of cocoa and hazelnut cookies and 50 g of dry one like digestive,
  • 100 g hazelnut spread see notes below

For the filling:

  • wild berries jam
  • 100 g dark chocolate
  • 70 g fresh cream

To complete:

  • fresh berries

Instructions
 

  • Put the cookies in the food processor and finely chop: you can decide to use only one type of cookies or, as I did, use two different ones in order to create two different bases for the same pastries. You can also decide to mince them very finely (like flour) or prefer a coarser grind: I opted for both solutions.
  • Combine the chopped cookies with the hazelnut cream and mix all to get a compact mixture: use it to create the base of your pastries by shaping small quantities into small tartlet molds (you will need a teaspoon of mixture each).
  • Put the bases in the refrigerator to harden for 1 hour (or put them in the freezer for 15 minutes).
  • Chop the chocolate and melt it in a double boiler together with fresh cream getting a smooth and soft cream.
  • Fill the base of your pastries with half a teaspoon of berry jam, cover with the chocolate cream and refrigerate for 1 hour to harden.
  • Decorate the tartlets with fresh berries and serve!

Notes

  • The amount of hazelnut spread is indicative because it change a lot depending on the type of biscuit you used (more or less massive presence of butter or other fats). You may therefore need to add a few more spoonfuls.
  • Keep the tartlets in the refrigerator until ready to serve.
  • Keep the pastries in the refrigerator for up to 3 days tightly closed in a glass tupperware.
Keyword pastries, chocolate, wild berries, no bake sweet recipes, easy,
NO BAKE PASTRIES

Questo articolo è disponibile anche in: Italian Spanish

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