Vanilla Chocolate Cream Tartlet

For the vanilla chocolate cream tartlets, beat the eggs with sugar until foamy, stir in the sour cream, oil, nuts and cocoa. Fold in the flour mixed with baking powder.

Preheat the oven to 160 degrees Celsius. Spread the dough on a baking tray lined with baking paper and bake for about 25 minutes. Allow to cool slightly, remove the baking paper and cover with a cloth to cool.

Then cut out circles the size that they fit into pastry molds. Line the baking cups with them. For the vanilla cream, whip the cream until stiff. Whisk QimiQ until smooth, stir in eggnog and vanilla sugar and fold in whipped cream.

Chill for 1/2 hour, then fill the ramekins. Chill again. For the chocolate cream, whip whipped cream until stiff. Melt the milk chocolate coating over a bain-marie.

Whisk QimiQ until smooth, stir in sugar and melted chocolate coating, fold in whipped cream and chill for approx. 1 1/2 hours. Fill the chocolate cream into a piping bag and pipe onto the vanilla cream.

Sprinkle with hazelnut cream and chill overnight.

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