Mixed nuts chocolate tartlets with sea salt- -12/21/13
Tonight we are going to Maily's and Tuan's for a holiday dinner and I am bringing these tartlets for dessert. These tartlets are great for a holiday season because they look elegant and festive. They are filled with mixed nuts then a layer of bittersweet chocolate ganache is spread on top, and then topped with a candied hazelnut, then sprinkled with sea salt. The contrast of the bright white sea salt against the dark chocolate ganache is really beautiful and it has a nice contrast between sweet and salty.
The tartlets shell are made with a home made pate sucree.
They are crispy, buttery, sweet and
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The tart can be baked a day ahead but the chocolate ganache should not be glazed until the day it is served or the sugar will melt off the candied nut on top.
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Close look at the tartlets.
The tartlets are so good! The tart is not overly sweet, has a nice rich buttery shell, the filling is yummy and has a little crunch and the bittersweet ganache makes the flavors sing well together.
Preparation work..
yield: 1 9 inch tart or 6 to 8 tartlets (depending on size) Ingredients:
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Note: Make the crab cakes first so they have time to firm up in the fridge before you cook them. Allow at least 30 minutes to 1 hour.
Chopped the nuts |
Don't over chop them, make sure they are still chunky |
Add the butter, the sugar, milk, vanilla, and salt in a small saucepan. Bring the mixture to a boil over medium heat. |
Remove the pan from the heat and add the chopped nuts. |
add the cinnamon and stir to combine and set aside to cool. |
When the mixture is completely cool, stir in the egg. |
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Take pâte sucreé dough out of the refrigerator and line your tartlet molds.
Fill the tartlets with the nuts mixture |
Pre-heat the oven at 375 degrees. |
Bake for 35 minutes or until the filling is firm and the dough is golden brown. Remove from the oven. |
Un-mold the tart and let them rest on a cooling rack. |
Put the chocolate and pour the half and half in a small sauce pan on medium heat.
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Keep stirring and the chocolate is melted. |
Glaze the top of the tartlet with a nice layer of chocolate ganache. Let the ganache cool down and add a candied hazelnut in the center and sprinkle with sea salt. |
Filed as: Tarts