Master chef
Utensils
Apron
Bowl
Cooking spoon
Cutter
Knife
Measuring cup
Mixer
Muffin tin
Oven mitts
Pan
Rubber spatula
Tablespoon
Teaspoon
Timer
Kitchen scales
Cooling rack
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
To prepare
Turn the muffin tin upside down, lightly grease the bottoms of the moulds with a little butter.
Tartlet bases
Unroll the dough, and use a cutter (e.g. flower, approx. 10 cm Ø) to cut out 8 circles. Place the circles on the bases of the prepared muffin tin. Gently press the edges down a little.
To bake
Approx. 25 mins. in the centre of an oven preheated to 180 °C. Remove, allow to cool slightly. Carefully remove the tartlet bases from the baking tray and leave to cool on a wire rack.
Chocolate
Break the chocolate into pieces, place in a bowl. Bring the water to the boil, pour over the chocolate, leave to stand for approx. 2 mins. Carefully pour off the water. Whip the cream until stiff. Add cinnamon to the chocolate, mix. Carefully fold in the cream using a rubber spatula. Using a spoon, distribute the chocolate into the tartlets, then chill for approx. 30 min.
Mandarins
Peel the mandarins, separate the segments, and place them in a pan. Add the sugar and water, mix, bring to the boil. Reduce the heat, boil the liquid down completely, allow to cool.
Tartlets
Distribute the mandarin segments in the tartlets.
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