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Supreme Chocolate Ganache Tartlets

Yields1 ServingPrep Time30 minsCook Time25 minsTotal Time55 mins

Intense Chocolate Ganache Tartlet

Short Crust Pastry Recipe
 270 g Wheat flour
 100 g Icing sugar
 100 g Whole eggs
 100 g Unsalted butter
 1 g Sea salt
Dark Chocolate Ganache Recipe
 250 g Dark chocolate
 260 g Double cream
 1 g Vanilla extract

Short Crust Pastry

Mix flour, salt, sugar & butter using the paddle tool then add eggs to it to form a paste
Stop mixing as soon as possible to avoid working out the dough too much


Remove from mixing bowl and place flat on cling film, wrap up well and store in the fridge to cool down


Once cold, roll out the dough to 2mm thickness (maximum), line up your tartlets rings / foils making sure that the dough stays where you place it Place a couple of layers of cling film and fill up the tartlets to the rim with "beans / rice"


Bake at 180 degrees for 20 minutes including the "beans / rice", then another 5 minutes without the "beans / rice" to make sure that the pastry is well baked and coloured all over
Set aside to cool down

Chocolate Ganache

Melt dark chocolate in a Bain-Marie, set aside to cool down a bit


Boil your double cream and pour immediately on the chocolate in 3 steps (make sure you stir constantly with a spatula to avoid burning the chocolate)
Once the cream is fully absorbed, add vanilla extract


Pour your chocolate ganache immediately into your tartlet shells, all the way to the top then place them in fridge to set


Always take your Supreme Chocolate Ganache Tartlets out of the fridge 20 to 30 minutes before eating them to optimise the experience :)