Passionately chocolate Tartlets - 4/25/09
This is a dangerous dessert! Dangerous because the tartlets looks so cool and refreshing but it is really high octane mix of chocolate and cream. The filling is a ganache richer than rich but with the illusion of lightness and completely unexpected with the addition of passion fruit which is bright and acidic to counterpoint the taste of the chocolate. Chocolate lover this dessert is for you!
These tartlets are meant to be served at room temperature when the ganache is soft, smooth, shiny, and at its most chocolaty.
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Close look at the tartlets! Are they yummy?
Preparation work..
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For the crust I used a home made pâte sucrée. I like pâte sucrée because it is crunchy. |
Here I am putting weight inside the mold so that the dough does not shrink while baking. |
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Turkish apricot, sugar, honey, lemon juice, and a pinch of freshly ground pepper is added into the pot and brought to a boil |
Here I am simmering the syrup for about 10 minutes or until the apricots are soft and puffy. The apricots are left into the pan to steep in the liquid for 3 to 4 hours to soak in all the flavors. |
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I am preparing the ganache. Bittersweet chocolate is melted and the passion fruit juice is added to the melted chocolate. |
Heavy cream is added and then butter is added. The ganache is then put into the fridge for 10 minutes or so just enough time to chill and easy to pipe. |
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A few small apricot cubes are set in the bottom of the tart shell. |
Then the ganache is piped into the shell.
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Closer look of me piping the ganache into the shell. |
Once the ganache is completely piped in the shell, a piece of apricot is added on top and then a mint leave is added for decoration. |
