300g of puff pastry, thawed and rolled out
1 cup of sugar
1/2 cup of unsalted butter, at room temperature
2 large eggs
1 chocolate bar (200g), chopped
1 teaspoon of vanilla extract
Accessories
Piping bag with a strawberry tip
14 tart molds, 6.5cm in diameter
300g of puff pastry, thawed and rolled out
1 cup of sugar
1/2 cup of unsalted butter, at room temperature
2 large eggs
1 chocolate bar (200g), chopped
1 teaspoon of vanilla extract
Accessories
Piping bag with a strawberry tip
14 tart molds, 6.5cm in diameter
Remove the plastic wrap from the pastry and roll it out to the desired thickness
Cut strips of 1cm wide
Preheat the oven
Place a strip in each mold and open it carefully
Make holes in the bottom of the pastry with a fork
Bake for 20 minutes
Remove from molds and let cool
Beat the sugar with the butter until light and fluffy
Add the eggs and beat for 5 minutes
Melt the chocolate and combine with the mixture
Add the vanilla extract
Beat until smooth and creamy
Refrigerate for at least an hour or until firm
Remove and fill each tart shell with the mousse, serving.
