1 cup of sugar
1/2 cup of unsalted butter at room temperature
1 teaspoon of vanilla extract
300g of frozen puff pastry, thawed
2 eggs
1 tablet of semi-sweet chocolate (200g)
Assorted
Pastry bag with a strawberry tip
14 tart shells for 6.5 cm diameter
1 cup of sugar
1/2 cup of unsalted butter at room temperature
1 teaspoon of vanilla extract
300g of frozen puff pastry, thawed
2 eggs
1 tablet of semi-sweet chocolate (200g)
Assorted
Pastry bag with a strawberry tip
14 tart shells for 6.5 cm diameter
Remove the plastic wrap from the dough and roll it out to the narrower side
Cut slices 1 cm wide
Preheat the oven
Place a slice in each tart shell and open it carefully
Make holes in the dough with a fork
Bake for 20 minutes
Remove from the shells and let cool
Beat the sugar with the butter until it forms a light cream
Add the eggs and beat for 5 minutes
Melt the chocolate and add to the mixture
Add the vanilla extract
Beat until smooth
Reserve in the refrigerator for 1 hour or until firm
Remove and place in pastry bag
Fill each tart with mousse and serve.
