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Gingerbread Cocoa Tartlets with Walnut Filling

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What is more delicious than gingerbread for Christmas? In our recipe, the pleasant spiciness of gingerbread meets the mild, tart taste of walnut and cocoa. A perfectly mature taste experience that delights everyone.


30 Minutes
25 Minutes



  1. First add flour, cocoa, sugar, salt, ginger, cloves and butter to the food processor and mix with the dough hook.
  2. Add the egg and mix until a smooth dough has formed.
  3. Take the dough out of the bowl and knead it well with your hands before processing further. Then make a ball and let it rest for at least 2 hours in the fridge.
  4. Take the dough out of the fridge and roll it out flat. Now use the tartlet molds to shape the dough. You can simply knead the remaining dough together and roll it out flat. Press the peeled dough into the greased dishes and place in the freezer for 30 minutes.
  5. Meanwhile, preheat your oven to 190 ° C and prepare the walnut stuffing.
  6. Put the cream, sugar, honey, grated orange peel and anise in a deep pan and heat the whole thing while constantly stirring until the sugar has completely dissolved. At the highest level, let the mixture caramelise until it thickens. Then stir in the grated walnuts and salt.
  7. Get the molds out of the freezer and bake them for 10 minutes in the oven. Once they are golden brown, you can divide the filling between the tartlets. Put the pastry back in the oven and bake it for about 25 minutes or until the filling starts to bubble slightly.
  8. In the last step, you can decorate the finished tartlets with whole walnuts. Now your gingerbread cocoa tartlets are ready!

12. December 2018
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Klarstein Team

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