Gluten-free chocolate and fruit tartlets

1. Mix the ingredients for the dough together. Divide into two halves. Mix cocoa diluted with milk into one half for the cocoa dough. Wrap in foil and put in the fridge for at least 30 minutes.
2. Grease tartlet molds with butter (unless we have silicone molds). Use your fingers to press the dough to a thickness of 3-4 mm and prick it with a fork. Bake in a heated oven at 180°C for 30 minutes. While the tartlets are still warm, carefully turn them out of the molds.
3. Fill according to taste - with salted caramel, white chocolate ganache, dark chocolate ganache and fruit ganache.
4. Decorate as desired with ground almonds, dried edible flowers, lentils, poppy seeds, chocolate pearls and confectionery sprinkles.

Salted Caramel:

Melt the caramel sugar in a saucepan, add the whipping cream and cook until the caramel dissolves. After combining caramel with cream, add butter and salt to taste, cook for a while.

White chocolate ganache:

Pour the hot whipping cream over the white chocolate. Wait until the chocolate melts slightly and mix. To whiten the white ganache, add white dye and mix with an immersion blender.

Dark chocolate ganache:

Pour hot whipping cream over 70% Liana chocolate, add butter and mix.

Fruit ganache:

Pour the hot whipping cream over the white chocolate. After melting the chocolate, add Liana stiffener and fruit to taste and mix with an immersion blender.

A good tip:
We fill tartlets with hot caramel, because it is easier to work with in liquid form.

Good tip 2:
We prepare the classic version of the recipe with wheat flour by substituting Universal mix Liana for 300 g of plain flour.