Recipe

Chocolate Crumble Tartlet

Ingredients

Sweet Dough

Crumble

Procedure

For the Sweet Dough: mix the Allowrie Premium Unsalted Butter, all purpose flour, white sugar and salt into a fine powder. Add the egg and water and combine slowly. Do not overmix.

Shape the dough into a smooth ball and cover in clear film and refrigerate the sweet dough 1 hour before use.
To make the Crumble Topping, combine the Fresco Pancake Mix and sugar.

Add the cold Allowrie Premium Unsalted Butter into the mixture until a fine powder texture is achieved. Refrigerate until needed.

To assemble the Chocolate Crumble Tartlet, use 25g sweet dough, 30g Fresco Chocolate Fudge, and 25 to 30g crumble topping in a 3” tartlet mold.

Pre-heat the oven to 180°C and bake for 15 to 18 minutes.