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!
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.