Chocolate ganache tartlets - -12/31/13
These tartlets are really easy to make. There are only a few ingredients and you probably have them in our pantry. The crust takes a bit of time but it is worth all the effort and it is crunchy and really delicious.
I made these tartlets and brought them to a New year's party and they were a hit.
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I let the tartlets come back to room temperature so the chocolate ganache was soft, rich and delicious.
Close look at the tartlets.
Preparation work..
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Yield: 8 tartlets Ingredients:
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In a medium sauce pan over medium heat, bring the cream to a simmer. Remove from the heat and add the chocolate chips. |
Stir the chocolate chips in the hot cream and let sit for a few minutes to allow the chocolate to melt. |
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After a few minutes the chocolate should be melted. Stir again and whisk gently until smooth. Set aside and let it cool down to room temperature.
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Take the pâte sucreé dough out of the refrigerator and line your tartlet molds.
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Pre-heat oven at 350 degrees and blind bake your shell until golden about 15 to 20 minutes. Let it cool down to room temperature |
Fill your shell with the chocolate mixture. |
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Add the fresh raspberries on top of the chocolate ganache |
Put the tartlets in the refrigerator for about 1 hour until the filling is firm. You can serve them right away or if you are not ready let the tartlets come back to room temperature.
