Tarte Tasse (Cup-Shaped Tart) by @lapaillotesucree

1h10

12 servings

🧈

120 g

Butter

🍬

90 g

Icing sugar

🧂

2 g

Salt

🌰

30 g

Almond powder

🥚

1

Egg

🌾

210 g

Flour

🍫

25 g

Unsweetened cocoa powder

🌰

45 g

Coffee praline

🍫

30 g

Milk chocolate

20 g

Crêpes dentelle

  1. Cream
    • Softened butter
    • Icing sugar
    • Salt

    Cream the softened butter with the icing sugar and salt until the texture is smooth and homogeneous.

  2. Add
    • Almond powder
    • Egg

    Add the almond powder, then incorporate the beaten egg.

  3. Sift
    • Flour
    • Unsweetened cocoa powder

    Sift together the flour and cocoa, add them to the mixture and mix just enough to obtain a homogeneous dough, without overworking it.

  4. Wrap

    Wrap the dough in film and let it rest in the refrigerator overnight.

  5. Roll

    Roll out the dough to 3mm thickness between two sheets of baking paper.

  6. Cut

    Cut out discs 10cm in diameter.

  7. Line

    Line 7cm silicone half-sphere molds, pressing the dough well against the mold.

  8. Cut

    Cut a circle of 3.5cm in the dough, then inside this circle cut a smaller circle of 2.5cm.

  9. Cut

    Use the small inner disc as the base for the cup, and cut the outer ring in half to obtain 2 handles.

  10. Bake

    Bake at 170°C: 15 minutes for the small pieces (bases and handles), and extend the tart shells to 20-25 minutes depending on your oven.

  11. Cool

    Let cool and unmold very delicately.

Tarte Tasse (Cup-Shaped Tart) by @lapaillotesucree

1h10

12 servings

🧈

120 g

Butter

🍬

90 g

Icing sugar

🧂

2 g

Salt

🌰

30 g

Almond powder

🥚

1

Egg

🌾

210 g

Flour

🍫

25 g

Unsweetened cocoa powder

🌰

45 g

Coffee praline

🍫

30 g

Milk chocolate

20 g

Crêpes dentelle

Preparation Steps

  1. Step 1/11

    Cream the softened butter with the icing sugar and salt until the texture is smooth and homogeneous.

    🧈Softened butter
    🍬Icing sugar
    🧂Salt
    🥣Mixing bowl
    🥄Spatula

  2. Step 2/11

    Add the almond powder, then incorporate the beaten egg.

    🌰Almond powder
    🥚Egg
    🥣Mixing bowl
    🥄Spatula

  3. Step 3/11

    Sift together the flour and cocoa, add them to the mixture and mix just enough to obtain a homogeneous dough, without overworking it.

    🌾Flour
    🍫Unsweetened cocoa powder
    🥣Mixing bowl
    🧺Sieve
    🥄Spatula

  4. Step 4/11

    Wrap the dough in film and let it rest in the refrigerator overnight.

    Plastic film

  5. Step 5/11

    Roll out the dough to 3mm thickness between two sheets of baking paper.

    🥖Rolling pin
    📜Baking paper

  6. Step 6/11

    Cut out discs 10cm in diameter.

    Round cutter 10cm

  7. Step 7/11

    Line 7cm silicone half-sphere molds, pressing the dough well against the mold.

    Silicone half-sphere molds 7cm

  8. Step 8/11

    Cut a circle of 3.5cm in the dough, then inside this circle cut a smaller circle of 2.5cm.

    Round cutter 3.5cm
    Round cutter 2.5cm

  9. Step 9/11

    Use the small inner disc as the base for the cup, and cut the outer ring in half to obtain 2 handles.

    🔪Knife

  10. Step 10/11

    Bake at 170°C: 15 minutes for the small pieces (bases and handles), and extend the tart shells to 20-25 minutes depending on your oven.

    Silicone half-sphere molds 7cm

  11. Step 11/11

    Let cool and unmold very delicately.

    Silicone half-sphere molds 7cm

Composition

Ingredients

Types

Dairy, Sugar, Spices, Nuts, Eggs, Grains, Chocolate, Confectionery, Pastry

Ingredients

Butter, Icing sugar, Salt, Almond powder, Egg, Flour, Unsweetened cocoa powder, Coffee praline, Milk chocolate, Crêpes dentelle

Notes

Butter (pommade (room temperature, creamy texture), softened), Egg (beaten), Crêpes dentelle (lace crepe cookies, crushed)

Allergens

Milk, Tree nuts, Eggs, Gluten, Soy

Dietetics

Dietary regimen

Vegetarian, Pescatarian

Calories

310 kcal

Macro nutrients

Protein: 5g, Carbohydrates: 30g, Fat: 19g, Fiber: 2g, Sugars: 14g

Nutritional Information

Minerals

Iron: 1.8mg, Magnesium: 30mg, Calcium: 40mg, Sodium: 110mg

Vitamins

Vitamin E: 1.5mg, Vitamin A: 60mcg

Preparation

Time Information

Preparation

45 minutes

Cooking

25 minutes

Overall

1 hour 10 minutes

Difficulty

Level

Hard (3/4)

Steps

11 steps

Equipments

Utensils

Mixing bowl, Spatula, Sieve, Plastic film, Rolling pin, Baking paper, Round cutter 10cm, Round cutter 3.5cm, Round cutter 2.5cm, Silicone half-sphere molds 7cm, Knife

Appliances

Oven, Refrigerator

Type

Type

Type Of Dish

Dessert

Occasions

Tea Time, Afternoon Coffee Break

Origin

Source

Platform

instagram

Original Creator

@lapaillotesucree

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Crunchy, Crumbly, Smooth, Soft

Flavors

Chocolatey, Coffee, Nutty, Buttery, Sweet

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

Baked tart shells and components (unfilled) : 2-3 days (store in an airtight container,keep in a cool, dry place), Assembled tarte tasse with praline filling : 1-2 days (store in the refrigerator in an airtight container,bring to room temperature before serving for best texture), Raw dough (before baking) : up to 3 days (wrapped in plastic film, refrigerated)