Chocolate butterscotch meringue tartelette

..Kras recently launched a new flavor of Dorina chocolate - butterscotch! By the way, butterscotch is a kind of caramel, so race to Kraš to make these delicious chocolate cakes; DD

Preparation steps

For the crispy dough: Mix the flour, salt and sugar with the butter to get something resembling bread crumbs. Then, add the egg yolk and a couple of tablespoons of water so that you can form a dough and sifted cocoa. Form a crispy soft dough. Roll out the dough between a couple of layers of transparent nylon foil, this helps us not to add flour to the work surface while rolling the dough because it can eventually deform and dry out the crispy dough and the cakes themselves. Press the sheets of rolled dough into molds, cut off the excess dough at the ends. Bake at 180 degrees for 10-15 minutes. Remove from oven and cool
For the creamy chocolate filling: Melt the chocolate in a steamer, add the cheese and milk, stir. Fill the baskets with cream.
For meringues or bubbles: Mix egg whites with sugar and liquid vanilla until sugar is completely dissolved. No sugar grains should be present. Cover the cakes with snow, ie meringue, and bake until it darkens a little to 180 degrees Celsius. It will take about 5-10 minutes.

Serving

** You can get this Dorina butterscotch chocolate in all Kraš stores, it is easily possible not to find it in other stores and supermarkets!

Ingredients

for shortcrust pastry for 6 cakes:

50 gsemi-white flour T850
50 grye flour
30 gmuscovado sugar
pinchsalts
65 gbutter
25 gcocoa powder
a couple of tablespoonscold water
1/2egg yolk (because in the original recipe there is 1 egg yolk, and I halved)

For the creamy chocolate filling:

150 gDorina chocolate butterscotch
5 teaspoons or 2-3 tablespoonsricotta cheese or other cream cheese eg ABC
1 tbspmilk

for meringues:

1egg white
50 gsugar
1 tspliquid vanilla aromas

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