Dark chocolate and pecan tartlets

Sabadì Chocolate + Lelli Coffee

ricetta di Sandra Salerno
poster di laura cattaneo


For the sugared dough
200 g flour
A pinch of salt
50 g icing sugar
100 g butter (cold and cut into cubes)
1 yolk beaten with 2 spoons of cold water

For the dark chocolate and golden syrup with coffee filling
50 g butter
150 g golden syrup
100 g fine sugar
2 spoons “Assolo” coffee no 2 Java WIB by Leonardo Lelli
125 g Sabadì “Lo Scuro” chocolate
3 eggs (to beat with a small amount of vanilla extract)
150 g pecan nuts (6 for each tartlet)

Preparation of the sugared dough
Mix the flour, the salt and the icing sugar in a ceramic bowl, add the butter and work quickly with your fingertips until it has a granular consistency like bread crumbs. This can also be done using a food processor at low speed and stopping every now and then. At this point you can add a little at a time the egg, keeping to one side a spoonful. The mixture should not be too wet. Add a drop of cold water when necessary. Continue to mix the mixture with your fingertips until you obtain a smooth and soft consistency, cover with cling-film and keep in the fridge until it is time to use it.

Preparation of the filling
N.B. Prepare the filling just before removing the mixture (which is to be rolled out using a rolling-pin) from the fridge.
Put the butter, coffee, golden syrup and the sugar in a small pan on a medium heat, mix with an egg whisk until the butter is dissolved and mixed with the other ingredients. Add the chocolate, remove from the heat and keep mixing with an egg whisk until the mixture is homogeneous. Put to one side. Take the mixture from the fridge and divide into two parts. Roll it out with a rolling pin (on a floor covered board) into two squares of 25-30 cm per side. Divide each square into 4 equal parts (you should have 8 pieces). Line the moulds with the mixture, pressing well on the bottom and on the sides, eliminating excess mixture and looking to keep the thickness of the tartlet uniform with your fingers. Try not to make holes in the mixture with your fingers. Place in the fridge for about 15 minutes. After this time, take out the bases of the tartlets and fill them. Add the beaten eggs to the chocolate cream slowly, mixing until it is smooth and homogeneous. Fill the tartlets with a spoon, leaving a space of about 5-6 mm from the edge so that it doesn’t spill out during the cooking. At this point add the pecan nuts, decorating the tartlets as shown in the photograph below. Cook in a hot over for about 25-30 minutes. Remove from the oven and let them cool slightly while they are still in the mould. Remove the tartlets from the moulds only when they are cold to avoid burning yourself. Place on a cake rack until they are ready to serve.

“The sensation of this dish is of warmth, tradition and family feeling. The perfume that fills the house from when you start to prepare the mixture to when it’s placed in the oven reminds me of when my mother made cakes for us when we were children. We waited at the door of the oven to try them when they were ready.”