Tartlets with poppy-chocolate filling

You will need
  • For lean sand and almond dough:
  • - ½ tbsp. almond flour;
  • - 1 tbsp. flour;
  • - 0.5 tsp. baking powder;
  • - 5 tbsp. cold water;
  • - 2.5 tbsp. sugar sand;
  • - vanilla extract (to taste);
  • - 3 tbsp. vegetable oil;
  • - salt and anise (to taste).
  • For filling:
  • - 2 kiwi (1 layer);
  • - granulated sugar to taste (1 layer);
  • - corn starch (1 layer);
  • - 100 g of poppy (2 layer);
  • - 3 tbsp. sugar sand (layer 2);
  • - 1.2 Art. soy milk (2 layer);
  • - vanilla extract to taste (layer 2);
  • - 2 tbsp. crackers (2 layer);
  • - 1 tbsp. semolina (2 layer);
  • - 100 g of dark chocolate (3 layer);
  • - ½ tbsp. soy milk (3 layer);
  • - 1 tbsp. honey (3 layer).
Sift 1 cup flour into a deep bowl and add baking powder. Add a little salt, granulated sugar, anise, vanilla and ground almonds. Mix everything well.
In the middle of the mixture, make a small depression and pour in water and oil. Knead the elastic dough. If necessary, you can add more flour. Roll the dough into a ball, put into the plastic wrap and put in a cold place for 40 minutes.
Heat the oven to 180 degrees.Oil tarts for tartlets. Spread the dough evenly over the mold making the sides. In several places it is necessary to pierce the dough with a toothpick or fork. Top with a piece of parchment paper, pour dry peas or beans on it. You can pour special balls for baking. Because of this, the dough will not rise "hills" and will remain smooth.
Bake the dough in the oven for 15 minutes. The edges should be lightly browned. After that, without turning off the oven, you need to get the form with the dough, remove the paper with peas and put the form in the oven for another 5 minutes. This is necessary so that the dough is finally baked. Ready dough to cool and get out of shape.
Start cooking layers. To prepare the first layer it is necessary to grind kiwi in a blender. Pour the crushed mass into a saucepan, add granulated sugar to taste and 1 tsp. corn starch. Boil over low heat. Remove from heat when the filling begins to thicken. Set aside to cool.
Medium or 2 layer. To prepare the second layer, it is necessary to pour poppy with a small amount of hot water.After it has absorbed some of the water, put the poppy mass in a saucepan, add soy milk and heat it up a little. Add semolina and granulated sugar to taste. Boil until thick. If you get a liquid mass, you must add crackers. Cool the prepared mass.
Top or 3 layer. To prepare the last layer, you need to melt the chocolate in a steam bath, add honey and soy milk. Boil until thick.
At the bottom of the tartlet laid kiwi filling, after which the tartlets are sent to the refrigerator for 15-20 minutes. After laying out the poppy layer and filled with sticky chocolate that will smoothly fill all the free space of the tartlet. Cakes should be put in the fridge.

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