LINDT Excellence 70%
Mix the flour, cocoa powder, cream cheese and butter together and knead until it forms a soft and smooth dough. Wrap in cling film and place in the refrigerator for one hour.
Wash the berries. Add some liqueur and the vanilla sugar to the mixed berries and leave to soak.
Preheat the oven to 200°C. Place the dough onto a floured working surface, roll it out and cut it into circles of approx 10cm in diameter. Place the circles in a buttered and slightly floured tartelette form tray. Bake in the oven for 12-14 minutes.
Separate the eggs. Break the chocolate into small pieces. Mix the egg yolk, milk and pudding powder. Gently heat the cream and pour in the milk mixture and let it cook for approx 30 seconds, stirring continuously. Pour the cream into a bowl, stir in the chocolate pieces and leave to melt.
Sprinkle a pinch of salt on the egg white and whisk until stiff, gradually adding the sugar whilst beating. Fold the egg white into the cream and mix carefully.
Divide the berries into the tartlets and cover with a spoonful of cream. Bake in the oven for ½ -1 minute. Sprinkle some icing sugar, as desired, over them and serve warm.