Tartelettes with white chocolate filling and kakis in vanilla syrup for the subsequent 4th blog birthday

Actually, today I wanted to write something about how the first working week of the year went, how fast you are back in everyday life and what else is part of it. And then there should be a great and healthy salad recipe. Good intentions and stuff, you know that.

Yes, that was the plan. I would not have remembered yesterday evening at 23:30 hot, that my little blog has birthday. Upps.

I'm always a bit bullish and forget about it every year. I do not know why. Anyway, moey's kitchen was 4 years old yesterday. Time flies like in flight. And the little ones are growing so fast. When I look back and look at my beginnings. Oh dear. Photographically, not so much. But I already had some readers, was so excited about the first 100 subscribers in Google Reader, started a Facebook fan page and improved my pictures.

And today we are here and I am delighted to have over 2,500 likes on Facebook, over 1,300 followers on Instagram, 1,000 on Twitter, and almost 1,000 subscribers on Bloglovin. So I'm doing something right and I'm happy about every one of you, about every email and Facebook message. Above all, I am happy about your pictures of nachgekochten things. Because that's exactly what I want to achieve with my recipes: they should be shared and imitated and taste as good as mine.

That's why we start the fifth year again with great sweetness, crunchy salads, hearty quiches and many exciting encounters and events. I'm looking forward to seeing you back again this year.

And then I'm not trying to miss my 5th birthday on January 10, 2016 ...
Celebrating before But we do a bit blog birthday with very delicious Kaki Tartelettes with cocoa soil and white chocolate filling. The bright orange persimmon (also known as Persimon and Sharon fruit) is a great winter fruit. I simply eat them like an apple by removing the stem and core. They are sweet and juicy and bring a lot of flavor in obsalads and smoothies. Or, wrapped in delicious vanilla syrup on these pretty little tartlets with dark chocolate shortcrust pastry and a delicious filling of cream and white chocolate.

The preparation may sound a bit elaborate because it's made up of several components but not so hard. I found the recipe in an issue of a British food magazine in 2013, but unfortunately I can not find the magazine again in my collection. Originally the Tartelettes were sprinkled with chopped pistachios.

Use best small Tartelettförmchen with removable bottom, so you can take out the small Tartes later good.

Have fun baking and enjoy!

 Sliced ​​cocoa tartlets with a filling of white chocolate and cream topped with cocoa in vanilla syrup

Tartlets with white chocolate and kakis

for 6 tartlets of about 8-10 cm diameter
(or for about 4 tart forms each with 12 cm diameter)

For the chocolate shortcrust

250 g flour
50 g unsweetened cocoa powder
90 g sugar
150 g cold butter
1 egg
Legumes or weights for blind baking
plus. some soft butter for the shapes
plus.Now put the mixture in a mixing bowl or in a food processor. I prefer to stir shortcrust pastry in the Thermomix, but it also works with the dough hook of the hand mixer or in the food processor.

Put the cold butter in pieces and the egg on top of the mixture and briefly, but thoroughly, under the dry Mix ingredients until a smooth shortcrust pastry is produced.

Roll out the dough on a floured work surface, divide into 6 pieces and line the Tartelette cups. Pull up one edge and cut off excess dough.

Place the tartlet molds in the freezer for about 5-10 minutes to make the dough firm.

After that, lay out each shape with a piece of baking paper and fill with legumes. Put the molds in the oven and bake the dishes blind for 10 minutes. Remove baking paper and legumes and bake for another 5 minutes. Reduce the oven temperature to 160 ° C.

Whilst filling, place the cream in a small saucepan and bring to a boil over medium heat, then remove from heat.
Add the chopped white chocolate to the cream and place let it melt continuously. Add the vanilla extract and the whisked eggs and mix well and smoothly.

Pour the filling onto the pre-baked shelves and place the tartlets in the oven again. Bake for another 10 minutes until the filling has stabilized.
Then remove from the oven and allow to cool to room temperature on a wire rack. In the meantime, prepare the vanilla syrup for the kakis. Add the sugar, vanilla seeds and vanilla pod to a small saucepan with 75 ml of water. Boil at medium temperature and then simmer gently for about 5 minutes at lower temperature.

Wash the kakis, remove the stalk and cut a total of 6 slices, each about 1 cm thick from the fruit. You may need to use a second persimmon, depending on size.

Put the cacao slices in the syrup and simmer gently for about 1 minute, then remove from the heat and allow to cool to room temperature.

Just before serving, carefully remove the cooled tartlets from the molds and place on the cake plate. Place a chilled cocoa slice on each tartelette and sprinkle with some of the syrup.

 Sliced ​​small tartlets with a filling of white chocolate topped with persimmons and drizzled syrup