No bake chocolate and fruit tartelettes

No oven or too hot turn it on? but you don't won't to say "goodbye" to a delicious dessert?  That was my case the other day. When I start craving something I must have it. And that's how I got the idea for these no-bake tartelettes.
The first idea was to make some kind of mini cheesecake, but I would have prefered a baked version, and it was out of question. Then I thought I could still prepare a cookie based tartelettes and fill them with chocolate ganache. Then my hand got a bit generous and plain chocolate ganache got a little richer. A small box of mixed berries waiting to be used was just the "cherry" on top I was looking for.
And it seems this brought up some good vibes, because the oven guy said he'd have the missing piece today and should restore life to my oven sometime today. Too bad it's only two days before leaving for the seaside.
But... I don't think my consolation was a bad one these days. Don't you think so? Which one do you prefer, black or white?


No bake chocolate and fruit tartelettes

(for 6 tartelettes)
* 100 g sandwiched cookies (any kind similar to these)
* 50 g melted butter
* 150 g chocolate (dark, with 50% cocoa or white)
* 60 g sweetened condensed milk
* 2 TBspoons heavy cream
* 20 g butter
* fresh berries  (raspberries, blueberries, currants, gooseberries, etc.)

Grind the cookies in a food processor. Put the crumbs in a mixing bowl. Add the melted butter and mix well with a fork.
Line a 6-muffin pan with paper cups and divide the cookie mixure evenly. Using a coffee spoon press the cookie crumbs in a way to cover the bottom and the sides of the paper cups.
Cover and let rest in the fridge for at least 1/2 hour or until set.
In the meantime prepare the chocolate cream. Chop and melt the chocolate in a microwave oven.
Mix the condensed milk, the cream and the butter and heat until all is melted and warm. Pour the liquid over the melted chocolate and stirr with a spoon until the cream is smooth and shiny.
Take the prepared shells out of the fridge and fill them with the chocolate cream.
Put them back in the fridge until ready to serve.
Just before serving put some fresh berries on top.
* * * White chocolate cream is pretty sweet and it pairs well with more sour fruit like red currants for example, but blueberries are my favourite combo, however.
Or to make it less sweet, prepare the cream using heavy cream only instead of mixing the heavy cream and the sweetened condensed milk.

Tartelette senza cottura con cioccolato e frutta


(per 6 tartelette)
* 100 g di biscotti ripieni (ho usato i Baiocco di Mulino bianco)
* 50 g burro fuso
* 150 g di cioccolato (fondente con 50% di cacao o bianco)
* 60 g latte condensato zuccherato
* 2 cucchiai di panna fresca
* 20 g burro
* frutti di bosco  (lamponi, mirtilli, ribes, ecc.)


Frullate i biscotti nel robot da cucina per ottenere delle briciole. Mescolate i biscotti sbriciolati con il burro fuso usando una forchetta.
Mettete sei pirottini nello stampo per i muffin. Dividete i biscotti sbriciolati e poi usando un cucchiaino premeteli in modo da coprire il fondo e i lati dei pirotini di carta.
Metteteli in frigo a rassodare per almeno 1/2 ora.
Nel frattempo preparate la crema al cioccolato.
Tagliate il cioccolato a pezzettini e fatelo sciogliere nel forno a microonde.
Scaldate insieme la panna con il latte condensato e il burro. Versate questo liquido caldo sul cioccolato e mescolate bene fino a ottenere una cremina liscia e lucida.
Versatela nei gusci di biscotti e riponete nel frigo fino al momento di gustarli.
Poco prima di servirli distribuite sopra la crema di cioccolato la frutta a piacere.
*** la crema al cioccolato bianco e abbastanza dolce e consiglio di abbinarla alla frutta più acida come per esempio ribes rosso. Oppure preparatela usando solo la panna fresca, evitando il latte condensato.


Nepečene tartelette s čokoladom i voćem


(za 6 tarteletta)
* 100 g punjenog keksa (sendvič keksi s kremom, po izboru)
* 50 g otopljenog maslaca
* 150 g čokolade (tamne ili bijele)
* 60 g zaslađenog kondenziranog mlijeka
* 2 žlice slatkog vrhnja
* 20 g maslaca voće po želji (maline, ribizle, borovnice, itd.)


Stavite kekse u multipraktik i sameljite ih.
Vilicom pomiješajte mljevene kekse s otopljenim maslacem.
Stavite šest košarica u kalup za muffine i ravnomjerno rasporedite smjesu od keksa.
Žličicom utisnite smjesu da pokrijete dno i stranice košarica.
Pokrijte i stavite u hladnjak na barem 1/2 sata da se smjesa stisne.
Za kremu, nasjeckajte čokoladu i otopite je u mikrovalnoj.
Pomiješajte kondenzirano mlijeko, slatko vrhnje i maslac, zagrijte ih skupa pa dodajte u posudu s čokoladom.
Miješajte žlicom dok smjesa ne postane ujednačena, glatka i sjajna.
Rasporedite čokoladnu kremu u pripremljene košarice od keksa.
Ostavite u hladnjaku do posluživanja.
Prije posluživanja rasporedite preko kreme voće po želji.
*Krema s bijelom čokoladom je poprilično slatka stoga je ili kombinirajte s kiselijim voćem poput ribizli ili je eventualno pripremite samo sa slatkim vrhnjem (umjesto kondenziranog mlijeka).


***ja sam koristila ove kekse za podlogu