Chocolate cream tartlet
Here's an easy recipe for a great Italian-style chocolate delight. The crunchy sable base is filled with ready to use chocolate hazelnut crème. Hazelnut pieces add suburb flavor notes and a subtle crisp bite to this tartlet.
Mix and briefly knead.
Leave to rest in the fridge overnight. roll out and line into pastry moulds of 8 cm Ø and bake off.
Heat the crème until fluid and mix with the nuts.
Pipe into the pastry crusts and finish with Crème Dell'Artigiano Extra Bitter, nuts and chocolate pieces.