Chocolate Ganache Tartelette
My parents offered me the Petit Larousse Collector's Pâtissier recipe book during the holidays. I spotted this limited edition book online several months ago and was very excited to receive it as a gift. I came across 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 attempted 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 preperation steps.
Pâte sucrée / Tart Crust
Makes 1 large tart or 4-6 tartelettes. Serves 4-6.
40 g of icing sugar
2 tbsp of almond meal or flour
1 pinch of salt
60 g of unsalted butter
110 g of sifted flour
Cut the butter into small pieces.
In a large bowl, beat the egg with a fork. Add the sugar, the almond flour and the salt and mix with a wooden spatula until it whitens. Add the flour and mix vividly.
With your hands, split the dough into small chunks and press them.
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.
Preheat oven to 170 °C.
6. Roll out the dough on a floured surface. It should be about 2 mm thick.
7. Cover the tart molds with the dough and trim the edges.
8. Prick holes with a fork. Cover with parchment 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. For a large tart, bake 20-25 minutes.
10. Bake for another 10-15 minutes. Remove from the oven and let it cool.
250 g of dark chocolate
300 mL of whipped cream (35% fat)
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.
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).
To prevent air bubbles, you can gently blend the ganache with a handmixer before pouring it into the molds.
Give myself grace. Even though the aesthetics need improvement, the tartelettes were delicious.
For the Francophones, a similar version of the recipe is available in French here.