Coarsely crush 5 pink pralines. Mix the rest in powder and set aside.
Preheat the oven to 180°C. Cut out 12 rectangles of 6 cm x 3 cm puff pastry and arrange 6 rectangles on a baking sheet covered with parchment paper. Brush with the beaten egg yolk and milk.
Carefully cut out the center of the other 6 rectangles, to keep only the border and arrange them on the first ones. Brush the egg and milk mixture again and sprinkle with icing sugar. Place in the refrigerator 10 min.
Mix the melted butter with 4 tablespoons of powdered sugar and pour it into a large bowl over the quinoa. Spread the mixture on the edges of the tartlets and bake for 25/30 min. Let cool. With a spoon, flatten the center if necessary to form a hollow.
Lower the oven to 160°C. Place the chopped chocolate in a container. Heat the whole cream. Stop cooking as soon as it boils and pour over the chocolate. Stir until the chocolate is melted and add the beaten eggs.
Mix gently for 3 min.
Spread the crushed pralines in the center of the puff pastry and fill with chocolate cream, almost to the edge. Bake 20 min at 80°C. Let cool.
Just before serving, whip the mascarpone cream. Arrange with a pastry bag on the chocolate tarts and sprinkle with pink praline powder.
My name is Patricia Kettenhofen, I am a photographer and for many years I have been working exclusively in the culinary world by capturing images that I wish authentic for many customers; I’m also a recipe writer and culinary stylist ... but for my images... Everything inspires me in my profession: the markets, the interior of my neighbour’s fridge, high school canteens, an apple vendor, a crate of carrots, the hands of a gardener, the speech of a farmer or a grandmother who makes her garden, the great chefs of course, books, foreign recipes; my box and I work for you with great humility, it is important in this profession.