Chocolate Tartlets
These small chocolate tartlets are a pure delight! A thin crispy shortbread pastry topped with a smooth chocolate ganache cream, an irresistible combination. Ea
These small chocolate tartlets are a pure delight! A thin crispy shortbread pastry topped with a smooth chocolate ganache cream, an irresistible combination. Easy to make, this recipe reveals the "flour bag" technique for a perfect pie crust.
Time
2 h. 50 min. =
15 min. +
35 min. +
2 h.
Utensils
1 knife 1 fork 1 rolling pin 1 oven 1 baking tray 1 bowl 1 baking paper 6 tart ring 1 microwave film
Ingredients for 6 parts
-
50 g. eggs
allergen ! -
125 g. butter
allergen ! - 1 g. sea salt
-
210 g. flour
allergen ! -
35 g. powdered sugar allergen !
-
210 g. cream allergen !
-
25 g. almonds
allergen ! - 260 g. dark chocolate 70%
-
100 g. milk chocolate allergen !
Steps
- Prepare the shortbread dough: Mix the almond powder, icing sugar, flour, salt and the butter in pieces in a bowl.
- Sand the mixture to incorporate the butter. Add the beaten egg and mix just enough to incorporate it.
- Roll out the dough thinly between two sheets of parchment paper. Line 8 cm diameter tart rings, pressing the dough firmly. Cut off the excess dough.
- Prick the bottom of the tart with a fork. Place a circle of microwave-safe cellophane paper on each tart shell and fill with flour, packing it down to maintain the shape.
- Close the cellophane paper circles like bundles and let rest in the refrigerator for an hour.
- Preheat the oven to 180°C. Bake the tart shells with the flour bags for 15 minutes. Remove the flour bags and carefully remove the tart rings. Continue baking for 15 to 20 minutes.
- Prepare the chocolate cream: Melt the chocolates with the liquid cream in the microwave in one-minute increments or in a double boiler. Stir until you have a smooth and shiny cream.
- Fill the tart shells with the chocolate cream. Spread evenly by shaking and gently tapping the tartlets.
- Let cool in the refrigerator for at least 2 hours before enjoying.