Kernel Oil Chocolate Tartlet




Rating: 3.64 / 5.00 (101 Votes)


Total time: 45 min

Servings: 6.0 (servings)

For the chocolate tartlet:










For the fruit yogurt:






For the garnish:







Instructions:

For the pumpkin seed oil chocolate cupcakes, grease a muffin tin or individual small baking dishes.

Beat the eggs with the pumpkin seed oil, sugar, vanilla sugar and rum. Melt the chocolate, add to the egg mixture and mix.

Mix grated pumpkin seeds and crumbs, then stir into the mixture. Pour cake mixture almost to the brim into baking pans as small as possible and bake in oven at 180°C for about 15-20 minutes.

For the fruit yogurt, pluck the fruit leaves from the washed strawberries, puree with the sugar and lemon juice and mix with the yogurt.

Turn the core oil chocolate tartlets out onto dessert plates, garnish attractively and serve with the fruit yogurt.

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