Whip up these irresistible mini tartlets filled with a luscious chocolate ganache – a perfect treat for any chocolate lover.
Shortcrust Pastry Ingredients:
- 150g of premium all-purpose flour
- 50g of your choice of finely ground nuts
- 100g of cold, unsalted butter, diced for easy incorporation
- 50g of confectioner's sugar for a hint of sweetness
- 1 egg yolk to enrich the pastry
Rich Chocolate Ganache:
- 200g of heavy cream for a silky texture
- 200g of high-quality dark chocolate, chopped for easy melting
Making the Pastry:
- Pulse the flour, ground nuts, butter, powdered sugar, and egg yolk in a food processor until it forms a cohesive dough.
- Wrap and rest the dough in the refrigerator for about an hour to firm up.
Ganache Creation:
- Heat the cream until it just begins to bubble, then take off the heat.
- Add the chopped chocolate to the warm cream, letting it melt gently before stirring to a glossy finish.
- Let the ganache cool to room temperature, stirring occasionally.
Assembly:
- Roll out the chilled pastry, fit into individual tart molds, and blind bake at 180°C for approximately 10 minutes until set.
- Once cooled, pour the smooth ganache into each tart shell and refrigerate until set, about 15 minutes.
Final Touch: To release the tartlets, gently push the removable bottoms and transfer to a serving plate. Embellish with toppings of your choice for an elegant presentation.
