Mini date, peanut butter and chocolate tartlets
Total time1 h 10 min Preparation 25 min · Cooking 5 min · Resting 40 min How this time is calculated
Preparation excluding the indicated waiting: 25 min · Cooking: 5 min · Resting: 40 min.
Approximate total. Some tasks can overlap; check the steps before planning. Waiting does not require continuous work.
Servings6
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 1 h 10 min Preparation 25 min · Cooking 5 min · Resting 40 min How this time is calculated
Preparation excluding indicated waiting: 25 min · Cooking: 5 min · Resting: 40 min. Approximate total; some tasks can overlap. Waiting does not require continuous work.
Recipe characteristics
View full classification 13 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Dessert
Afternoon snack · Dessert
1 to 2 hours
Method
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Remove the stones from the dates and weigh out 100 g of flesh. Cover with the 150 ml of lukewarm water for 10 minutes. Drain and pat the surface dry with kitchen paper; discard the soaking water.
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Put the 40 g of walnuts in a food chopper and pulse into fine pieces. Add the drained dates and pulse with pauses until the mixture holds together when pressed. Stop the machine before scraping the sides with a spatula.
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Divide the mixture into six portions and roll into balls with clean hands. Spread the 12 g of sesame seeds on a plate and roll the balls in them, pressing gently to help them stick.
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Place the balls on baking paper. Press the centre with your thumb or the back of a teaspoon to form six cups about 4 cm wide, with an intact base and rim. Press any cracks closed.
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Stir the peanut butter and divide the 60 g between the cavities, about 10 g per tartlet. Leave a few millimetres below the rim for the topping.
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Chop the 40 g of 70% dark chocolate and melt in a dry bowl over gently simmering water, without letting the bowl touch the liquid in the pan. Remove from the heat as soon as smooth and let the intense heat subside.
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Spoon the melted chocolate over the filling in a thin layer without overflowing the cups. Refrigerate for 30 minutes, until the topping is firm.
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Serve the tartlets chilled and keep any leftovers covered in the fridge.
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