1/15/2024 0 Comments Tart recipe![]() ![]() I recommending cutting them out to be at least the same width as the openings of the muffin pan. The larger the pastry, the deeper the chocolate tartlets will be. Photo 7: using a round or fluted cookie cutter, cut out small rounds of pastry.Put the rolled tart crust over a large flat tray and place in the fridge to rest and chill for at least 1 hour - or up to 24 hours.Thiner might break when baked and thicker will make it harder to shape into mini tarts. I recommend rolling it to be about 3mm thick (1/8inch). Photo 6: Roll between two sheets of baking paper with a rolling pin.Dust with a little bit of flour is sticky. Photo 5: assemble the pastry into large ball and flatten it into a disk. ![]() ![]() If wet and sticky, add a little bit of flour (again, 1 tbsp at the time). If the pastry is too dry and does not come together, add a little bit of very cold water (about 1 tbsp at the time) until it combines. Try not to over-mix here if you press the crumbs together, they should stick and turn into a ball. Photo 4: slowly blend to combine until the dough turns darker and starts to come together.Photo 3: whisk the egg in a separate bowl and add it to the bowl.You should not see large lumps of butter or dry powders anymore. Photo 2: Pulse to cut the butter into the dry ingredients until you get small crumbs.Add the very cold Butter cut into small cubes. Photo 1: Place the Flour, Cacao Powder and Icing Sugar in the bowl of your food processor and pulse to combine and remove any lumps.This pastry is basically a Pâte Sablée (Shortcrust Pastry) - a french pastry crust made out of Flour, Icing Sugar, a pinch of Salt, unsalted Butter and Egg - to which I have added a little bit of Cacao Powder. I love to make pastry in the food processor like here, but if you prefer (or have to) make it by hands, you can find the full tutorial in my chocolate pie crust recipe. The first element of these Chocolate Ganache Tartlets is the chocolate shortcrust pastry. Garnish them with some fruits like berries or citrus (check out these Chocolate Orange Tartlets or Raspberry Chocolate Tartlets!), add a little bit of sea salt or coffee to the filling, or even add of a caramel layer like my Mini Chocolate Caramel Tarts! How to make Chocolate Ganache Tartlets Chocolate Tartlet Crusts These tartlets can also easily be customised to create an even more fun treat. No need for tartlet tins or fancy equipment the tartlet crust are simply made in a muffin tin like with these Tartlet Shells. Just like its larger French Chocolate Ganache Tart version, these chocolate tartlets combine a Chocolate Tart Crust with a quick and easy 2 ingredients Chocolate Ganache Filling. They not only taste absolutely delicious, they are also quite easy to make and can be prepared in advance. These decadent mini chocolate tarts seriously make the best little treat to serve at a party, gathering or simply for a sweet snack. ![]()
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