Mini Trendy square with raspberry choco butter and strawberry meringue breakage

Ingredients: 

12cl of liquid cream

125g dark pastry chocolate (or milk chocolate)

1 tbsp. of milk

1 egg yolk

100 g of raspberry coulis

1 bottle of strawberry meringue crumbel from Prêt à garnir.com

6 mini trendy sweet or round square tarts & 4 butter shortbread tarts 8.5 cm from Prêt à Garnir.com

icing sugar

some raspberries for the decoration

mini trendy chocolate Ready to Garnish

Preparation:

Preheat oven to 180°C.

Break the chocolate into pieces in a bowl.

Pour the cream into a saucepan and boil. Pour the hot cream over the chocolate and mix with a wooden spoon until it melts.

In a bowl, whisk the egg yolk with the milk, then pour over the chocolate mixture and mix.

Pour a little raspberry coulis into the mini tartlets Ready to Garnish

Pour the chocolate mixture over the coulis, at the edge.

Bake for 6 min.

Let cool.

Our blogger’s tip: 

Place a few pieces of strawberry meringue chips Ready to garnish, then raspberries.