- Shortcrust pastry "pâte sablée" - Chocolate ganache - Whipped cream - Chocolate curls
(1) Mix all the dry ingredients together, then (2) add the cold butter and mix until sandy. (3) Add the egg and mix to form a dough ball. (4) Cover with plastic wrap and place in the fridge for 20 minutes.
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Spread the dough on a work surface and fill the tartlet pans with the dough. Bake tarts at 375°F/175°C for about 15 minutes, until golden brown.
Cut the chocolate into small pieces and place in a large bowl. Heat the cream and pour over the chocolate, stirring to melt the mixture and leave to cool slightly.
Pour the chocolate ganache mixture into the tartlet shells and chill in the fridge for 1 hour.
– Use High-Quality Chocolate: Start with high-quality chocolate for the best flavor. – Finely Chop the Chocolate: To make a smooth ganache, finely chop the chocolate. This will help it melt evenly when you pour the hot cream over it. – Smooth Ganache: If your ganache ends up with chunks of unmelted chocolate, you can fix it by placing the ganache in a double boiler over low heat. – Mini Tartlets in a Muffin Tin: To make mini tartlets in a muffin tin, simply press the tart dough into each muffin cup and add a small amount of ganache in each one. This is a great way to create individual-sized treats that are perfect for serving at parties or gatherings.
Decorate the top of the chocolate tartlets with whipped cream and chocolate curls and enjoy.