Chocolate Ganache Tartelette
My parents offered me the Petit Larousse Collector's Pâtissier recipe book during the holidays. I spotted online this limited edition several months ago and was very excited when I received this gift. I saw 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.
- 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
- Cut the butter into small pieces.
- 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.
- 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 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.
- 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.
- 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.