Chocolate Ganache Tartelette

Chocolate Ganache Tartelette

My parents offered me the Petit Larousse Collector's Pâtissier recipe book during the holidays. I spotted online this limited edition book several months ago and was very excited when I received it as a gift. I found this chocolate tart and knew instantly that it would be my first experiment. I prepared this rich creamy dessert for our friends' New Year's Eve party and I loved it so much that I tried a tartelette version of it.

It is surprisingly easy to make. The trickiest part of the preparation is the crust. If you need a shortcut, you can always work with a chilled/ambient ready-made pie crust instead. Then, you can skip directly to the ganache steps.

Pâte sucrée / Tart Crust

Makes 1 large tart or 4-6 tartelettes. Serves 4-6.

Ingredients

  • 1 egg
  • 40 g of icing sugar
  • 2 tbsp of almond meal
  • 1 pinch of salt
  • 60 g of unsalted butter
  • 110 g of sifted flour  

Preparation

  1. Cut the butter into small pieces.
  2. In a large bowl, beat the egg with a fork. Add the sugar, the almond meal and the salt and mix with a wooden spatula until it whitens. Add the flour and mix vividly.
  3. With your hands, split the dough into small chunks and press them. 
  4. Pour all the dough chunks on a floured surface. Spread the butter pieces on top. Knead the dough with your hands and incorporate the butter. Make a ball and wrap the dough in plastic wrap. Refrigerate for at least 30 minutes.
  5. Preheat oven to 170 C.

6. Roll out the dough on a floured surface. It should be about 2 mm thick.

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7. Cover the tart molds with the dough and trim the edges.

8. Prick holes with a fork. Cover with wax paper and add weights. Note: I ran out of dried beans so I used rice instead, which I wouldn't recommend because it's not heavy enough.

9. Bake for 10 minutes then remove the weights.

10. Bake for another 10-15 minutes. Remove from the oven and let it cool.

 

Ganache

Ingredients

  • 250 g of dark chocolate
  • 30 cL of liquid whipped cream

11. Break the chocolate into small pieces in a large bowl.

12. Boil the cream. Pour it over the chocolate and cover for 5 minutes. 

13. Whisk the mixture until it becomes a smooth silky ganache.

14. Pour the ganache into the crust. 

15. Refrigerate until service.

My Learnings:

  • It takes some practice to master the pastry dough technique:
    • If the dough is too warm, put it back in the fridge to chill it. It will help to cut sharp edges.
    • Trim the edges with a sharp blade. My edges were a bit messy, perhaps I should have used kitchen scissors.
    • Work with proper baking weights. This will prevent the dough from falling and breaking once in the oven. Unfortunately my crust was not smooth once baked.
    • Practice the crimping technique (this is for another episode).
  • Give myself grace. Even if the aesthetics need improvement, the tartelettes were delicious :-)

For the Francophones, a similar version of the recipe is available in French here.

Enjoy!

Gratitude #1

Gratitude #1

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