Tuesday, October 4, 2022
HomePastaPhysalis and Chocolate Tartlets – Stefan's Gourmand Weblog

Physalis and Chocolate Tartlets – Stefan’s Gourmand Weblog


In Costa Rica we loved this physalis liquor at Ubin restaurant, and determined to buy a bottle to deliver residence with us. Physalis is a fruit from the Andes that has many names, together with goldenberry and cape gooseberry (as a result of they’re now additionally cultivated within the space of Cape City in South Africa). It has a tart taste and goes properly with chocolate.

To go together with the physalis liquor I created this chocolate and physalis tartlet as a dessert. It turned out scrumptious and labored very properly with the liquor.


For 4 tartlets

400 grams physalis, husks eliminated, divided

100 grams darkish chocolate (80% cocoa)

50 grams white sugar

50 grams darkish sugar

50 grams butter, plus extra for greasing the pans

2 eggs


Preheat the oven to 180C/350F.

Mix 150 grams of the physalis in a saucepan with 50 grams white sugar and a couple of tablespoons of water.

Deliver to a boil.

Boil, stirring, till the physalis have fallen aside, about 10 minutes. Then decrease the warmth.

Add 50 grams butter, 100 grams chopped chocolate, and 50 grams darkish sugar.

Stir over low warmth till all the pieces has melted, then flip off the warmth.

Now you can use an immersion blender or switch the contents of the saucepan to a daily blender. Mix till easy, and the combination has cooled off considerably.

Add 2 eggs and mix to include them. Don’t add the eggs whereas the combination continues to be too sizzling, as then you definately would cook dinner the eggs.

Butter 4 tartlet shapes with a diameter of 10 cm (4 inches).

To make sure that you could take the tartlets out of the form later, it’s best to line the bottoms of the shapes with circles of buttered oven paper.

Pour the batter into the shapes.

Prepare the remaining 250 grams of physalis on prime of the batter.

Bake the tartlets for 30-40 minutes at 180C/350F, till the physalis begin to wilt and the chocolate has set (take a look at with a toothpick).

Enable to chill fully earlier than taking the tartlets out of their shapes. It’s regular that the tarts with shrink considerably.

I garnished the tartlets by sprinkling the plates with cocoa powder (utilizing a sieve) and physalis nonetheless within the husk.


Cauliflower and lime mousse with caviar is a scrumptious decadent appetizer.




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