At Pastelería Baixas, we believe that pleasure and care can go hand in hand. Our Healthy Tartlet combines a crunchy cocoa base with a silky 70% chocolate and hazelnut cream, topped with fresh red berries and crunchy touches. A nutritious treat that will win everyone over!
Baixas cocoa shortcrust pastry
Ingredients
- Butter 82%: 200 g
- White sugar: 100 g
- Whole egg: 60 g
- Unsweetened cocoa powder: 20 g
- Plain flour: 285 g
Preparation
- Gentle mixing: Cream the butter with the sugar and egg until well combined. Add the cocoa and flour just until a smooth dough forms.
- Resting: Wrap in cling film and chill for at least 30 minutes.
- Lining the tins: Roll out the dough to 4 mm thick, cut out 8 cm discs for tartlets and line the tins, pressing down well on the base and edges.
- Blind baking: Bake at 175 °C for 15 minutes with weights on top of the dough (beans or ceramic balls). Remove the weights and bake for another 5 minutes until lightly golden. Leave to cool on a wire rack.
Chocolate and hazelnut cream
Ingredients
- 70% chocolate: 200 g
- Hazelnut praline: 50 g
- Water: 100 g
- Extra virgin olive oil: 60 g
- Fine salt: 5 g
- Vanilla (seeds from ½ pod)
Preparation
- Base ganache: Melt the chocolate with the praline in a bain-marie.
- Controlled emulsion: Heat the water to 45–50 °C and pour it slowly into the chocolate, stirring gently until the mixture is smooth.
- Flavour and shine: Add the salt and vanilla, mix and finally add the oil slowly to give texture. Set aside at room temperature.
Decoration and assembly
Ingredients
- Raspberries
- Blueberries
- Blackberries
- Black and golden sesame seeds, lightly crushed
- Dried cornflower petals (optional)
- Neutral pastry glaze
Assembly
- Filling: Pour the warm ganache into the cooled tartlets, smoothing the surface with a spatula.
- Berries: Arrange the fresh berries, alternating colours and heights for a dynamic finish.
- Crunchy touch: Sprinkle the crushed sesame seeds around the edges.
- Final touch: Brush with neutral glaze and add a few cornflower petals for a sophisticated detail.
Chef’s tips
- Temperature control: Do not let the water exceed 50 °C when making the ganache, to prevent it from curdling.
- Crispy pastry: Keep the butter very cold and blind bake to ensure perfect edges.
- Firm fruit: Dry the fruit lightly with kitchen paper to remove excess moisture.
- Healthy variations: Replace some of the butter with avocado purée or cashew cream to enrich the nutritional profile.
Variations and suggestions
- Citrus aroma: Add orange zest to the ganache for a fresh twist.
- Spicy touch: Add a pinch of cinnamon or cardamom to the shortcrust pastry.
- Crunchy topping: Replace the sesame seeds with toasted chia seeds or rolled oats.
Conclusion
This Healthy Cacao, Hazelnut and Red Berry Tartlet proves that it is possible to achieve a balance between flavour and nutrition. At Pastisseria Baixas, we make each creation with top-quality ingredients and artisan care. Would you like to try it? Come to our shop or place your order online to enjoy it today.
