Tuesday, 8 July 2014

Date and pecan tartlets filled with chocolate cream, gluten - free

Easy to make, gluten free, perfect dessert for hot summer days. There is no need to bake. Mixed dates and pecans are very sticky and it's easy to make tartlets of this mixture. Although a few minutes of chilling is recommended. To make delicious, rich, chocolate cream melted chocolate and Mascarpone cream is enough. We loved them.

 Ingredients for 4 tartlets:
  • 200g dates
  • 70g pecans
 Put the dates and pecans into blender and mix them until finely blended. The mixture should resemble bread crumbs but when pressed small bits should stick to each other. 

Divide the mixture among four tartlets' tins. Press the bits with your fingers or back of the spoon  to the bottom and sides of the tins. Insert to the fridge to chill for a few minutes.

In a meantime prepare the filling.

Ingredients for chocolate cream:
  • about 120g dark chocolate
  • about 150g Mascarpone cream
  • 4 pecan halves for decoration
  • chopped pecans for decoration
 Melt the chocolate in a microwave or in a bowl placed over a pot with simmering water. Set the melted chocolate aside for a few minutes to cool down. Then add Mascarpone cheese. Using and electric mixer whisk until smooth. 
Remove the tartlets from the fridge. Divide the cream among all of them. Smooth the cream on the top. Place one pecan halve in the middle of each tartlets and sprinkle the edges with chopped pecans.
Put them back to the fridge and chill them for a few minutes.
Then gently remove from the tins and enjoy ! 

Recipe in Polish