Tarta MANTECOL

48 mins
Serves 6
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Directions

  1. 1For the chocolate dough, beat 100g of pomada butter with 75g of sugar until very frothy.
  2. 2For the chocolate dough, beat 100g of pomada butter with 75g of sugar until very frothy.
  3. 3For the chocolate dough, beat 100g of pomada butter with 75g of sugar until very frothy.
  4. 4Once ready, add 1 egg, 20g of water, and 1 pinch of salt.
  5. 5Once ready, add 1 egg, 20g of water, and 1 pinch of salt.
  6. 6Once ready, add 1 egg, 20g of water, and 1 pinch of salt.
  7. 7Mix well.
  8. 8Mix well.
  9. 9Mix well.
  10. 10Finally, incorporate 150g of 0000 flour with 30g of bitter cocoa (without leavening powder).
  11. 11Finally, incorporate 150g of 0000 flour with 30g of bitter cocoa (without leavening powder).
  12. 12Finally, incorporate 150g of 0000 flour with 30g of bitter cocoa (without leavening powder).
  13. 13Let the dough rest in the refrigerator for 30 minutes.
  14. 14Let the dough rest in the refrigerator for 30 minutes.
  15. 15Let the dough rest in the refrigerator for 30 minutes.
  16. 16Place the dough into the molds and arrange it.
  17. 17Place the dough into the molds and arrange it.
  18. 18Place the dough into the molds and arrange it.
  19. 19Bake in the oven for approximately 15 minutes.
  20. 20Bake in the oven for approximately 15 minutes.
  21. 21Bake in the oven for approximately 15 minutes.
  22. 22For the filling, if you can't find store-bought mantecol cream, combine 1 package of 250g mantecol with 120g of heavy cream.
  23. 23For the filling, if you can't find store-bought mantecol cream, combine 1 package of 250g mantecol with 120g of heavy cream.
  24. 24For the filling, if you can't find store-bought mantecol cream, combine 1 package of 250g mantecol with 120g of heavy cream.
  25. 25Heat the mantecol filling mixture in the microwave for 3 minutes, stirring every 30 seconds until a homogeneous mixture is achieved.
  26. 26Heat the mantecol filling mixture in the microwave for 3 minutes, stirring every 30 seconds until a homogeneous mixture is achieved.
  27. 27Heat the mantecol filling mixture in the microwave for 3 minutes, stirring every 30 seconds until a homogeneous mixture is achieved.
  28. 28For the chocolate ganache, melt 150g of semi-bitter chocolate with 150g of heavy cream until a uniform mixture is achieved.
  29. 29For the chocolate ganache, melt 150g of semi-bitter chocolate with 150g of heavy cream until a uniform mixture is achieved.
  30. 30For the chocolate ganache, melt 150g of semi-bitter chocolate with 150g of heavy cream until a uniform mixture is achieved.
  31. 31For the decoration, mix 50g of chopped chocolate with milk with 80g of cream cheese.
  32. 32For the decoration, mix 50g of chopped chocolate with milk with 80g of cream cheese.
  33. 33For the decoration, mix 50g of chopped chocolate with milk with 80g of cream cheese.
  34. 34Heat the decoration mixture in the microwave until a smooth cream is achieved.
  35. 35Heat the decoration mixture in the microwave until a smooth cream is achieved.
  36. 36Heat the decoration mixture in the microwave until a smooth cream is achieved.
  37. 37Refrigerate the decoration cream until it becomes super firm.
  38. 38Refrigerate the decoration cream until it becomes super firm.
  39. 39Refrigerate the decoration cream until it becomes super firm.

Ingredients

  • 100 g manteca pomada
  • 100 g manteca pomada
  • 100 g manteca pomada
  • 75 g azúcar
  • 75 g azúcar
  • 75 g azúcar
  • 1 huevo
  • 1 huevo
  • 1 huevo
  • 20 g agua
  • 20 g agua
  • 20 g agua
  • 1 pizca sal
  • 1 pizca sal
  • 1 pizca sal
  • 150 g harina 0000
  • 150 g harina 0000
  • 150 g harina 0000
  • 30 g cacao amargo (sin polvo leudante)
  • 30 g cacao amargo (sin polvo leudante)
  • 30 g cacao amargo (sin polvo leudante)
  • crema de mantecol
  • crema de mantecol
  • crema de mantecol
  • 1 paquete de 250 g mantecol
  • 1 paquete de 250 g mantecol
  • 1 paquete de 250 g mantecol
  • 120 g crema de leche
  • 120 g crema de leche
  • 120 g crema de leche
  • 150 g chocolate semi amargo
  • 150 g chocolate semi amargo
  • 150 g chocolate semi amargo
  • 150 g crema de leche
  • 150 g crema de leche
  • 150 g crema de leche
  • 50 g queso crema
  • 50 g queso crema
  • 50 g queso crema
  • 80 g chocolate con leche
  • 80 g chocolate con leche
  • 80 g chocolate con leche

Equipment

moldeshornomicroondas

Tips

  • To make mantecol casero, refer to the recipe on the profile.
  • The chocolate-cream cheese mixture for decoration becomes super firm once refrigerated.