Happy Monday! I’m here with a recipe that I think everyone needs to know how to make. Chocolate. Tartlets. Right?
These are a riff on my very popular jam tartlets from my book and inspired (as are the jam tartlets) by a certain packaged snack that you can buy in France! I’ve been experimenting with ganache over the past few months for a few different applications and finally stumbled on a version that was *just right* for these (alas, not right for the recipe I was working on but hey, silver linings, right?)
These start out with a buttery shortcrust pastry that you fully bake, then cool and then fill with smooth ganache. The ganache hardens as it cools but not to the point where it is so hard you cannot cut it – you can see in the photo below that while it’s “cuttable” (and cleanly, too!), it is also lovely and soft. Ganache comes in so many different variations – both in technique and texture – that it’s often hard to figure out how it will end up and often it’s the wrong texture for your intended application which is frustrating (but delicious too, as you find other way to – ahem – use up your mistakes!)
These are a two-bite delight – perfect for morning or afternoon tea or as part of a “café gourmand” plate…
This might look like a lot of steps but none of them is particularly difficult or fussy and the actual hands on time is pretty minimal.
Prep Time 30 minutes
Cook Time 17 minutes
Chill Time 1 hour
Total Time 1 hour 47 minutes
For the pastry:
- 3/4 cup (113 g) all-purpose flour
- 1/4 teaspoon salt
- 2 tablespoons granulated sugar
- 1/4 cup (57g, 1/2 stick) cold unsalted butter, cut into small cubes
- 1 large egg yolk
- 1 tablespoon heavy cream
For the filling:
- 113g (2/3 cup) semisweet chocolate chips
- 57g (1/2 stick, 1/4 cup) unsalted butter
- 2 tablespoons light corn syrup
Make the pastry:
- Whisk the flour, salt and sugar in a large bowl.
- Add the cubed butter and, using your fingertips lightly rub the butter into the flour until it resembles large breadcrumbs with some pieces the size of small peas. You can also use a pastry cutter for this job.
- Make a well in the middle of the flour mix and add the egg yolk and cream.
- Mix using a wooden spoon until the dough is firm enough to form a ball when you press the mixture together with your fingers - it might be a little crumbly but should come together when you squeeze it gently with your hands.
- Wrap the dough tightly in plastic wrap and refrigerate for 30 minutes.
Roll and cut the pastry:
- Lightly grease a 12 cavity muffin tin.
- Remove the dough from the fridge and roll the dough to a thickness of 1/4 inch (6mm). The easiest way to figure out if it’s rolled to the correct thickness is to roll the dough our and use your cookie cutters (3 1/2-inch (9 cm) diameter) to measure 10 rounds of dough. Cut those rounds, then reroll the scraps to cut the final 2 rounds.
- Place the disks in greased muffin tins and gently press in the centre to form pastry shells. Do not press too hard. Prick the bottom of each pastry shell with a fork and place the muffin tin in the freezer for 30 minutes.
- Meanwhile, pre-heat the oven to 375˚F.
Fully bake the tart shells:
- Bake the tart shells for 17 minutes or until golden, turning the tray from front to back halfway through the bake.
- Remove from the oven and place the muffin tin on a wire rack to cool slightly.
Make the ganache:
- In a large microwave-safe bowl, melt the chocolate chips, butter and corn syrup. I do this at 60% power for around 2 minutes in increments of 30 seconds.
- Slowly stir the chocolate mixture until the butter is completely incorporated. Set aside to cool slightly.
Fill the tart shells:
- Once the tart shells have cooled slightly (you should be able to touch them easily), use a 1 tablespoon cookie scoop to scoop the ganache into the pastry shells.
- Allow to set at room temperature.
Store at room temperature in an airtight container in single layers with parchment paper between each layer.
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When the result is a buttery pastry shell filled with smooth ganache, I’d say the backward planning time is definitely worth it!
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