Tartelettes au Chocolat, originally uploaded by ParsecTraveller.
These tartelettes will satisfy any chocolate lover, as they have both dark and white chocolate in them. I made them last night and was surprised at just how easy they were to put together.
The buttery crust of pâte brisée goes well with the dark chocolate ganache, and makes for a delicious dessert that is sure to please.
The recipe is posted below:
Chocolate Tartelettes
Makes six 4.4-inch tartelettes.
Pâte brisée:
Recipe adapted from Paulette Buteux's La Cuisine Toute Simple, 1973.
- 200 g flour
- pinch of salt
- 100 g butter
- 2 or 3 tablespoons of cold water
- 1-2 tablespoons sugar*
*I added some sugar to the dough to make it a little sweeter, since it is after all a dessert.
Sift the flour into a bowl, throw in the pinch of salt, and make the flour into a mountain-shaped pile. Preheat the oven to about 400° F.
Cut the butter into small pieces and put them in the center of the flour mound. Add the 2-3 tablespoons of cold water, and knead rapidly (or use an electric mixer). Work the dough just until it is smooth, does not stick, and is firm enough to be rolled out.
Roll the dough out until it is about 1/5th of an inch thick. Drape the dough over your buttered tartelette molds and press into the corners. Gently press the bottom of a measuring cup onto the dough to ensure that it evenly covers each tartelette mold. Use a fork to poke holes in the crusts so that they do not puff up in the oven.
Bake the tartelettes in the preheated oven for about 10-15 minutes, or until the edges of the crusts are starting to turn golden brown. Be careful not to let the crusts burn!
Dark chocolate ganache:
- 10-12 ounces of dark chocolate (62-70% cocoa content), chopped
- 3/4 cup of heavy cream
Heat the cream in a saucepan until it comes to a boil. Add the chocolate and let sit for about 1-2 minutes. After waiting the 1-2 minutes, whisk the chocolate-cream mixture together until smooth.
White chocolate ganache:
- 4 ounces of white chocolate
- 1/4 cup of heavy cream
Follow the same instructions for the dark chocolate ganache above, but let it thicken for about 10 minutes after whisking. Transfer the ganache to a piping bag (or a Ziploc bag with the tip cut off).
Assembly:
Carefully remove the crusts from the tartelette pans. Fill the crusts with dark chocolate ganache until there is about 1/4 of an inch left between the chocolate and the top of the crust. Pipe the white chocolate ganache onto the dark chocolate in your choice of design. Refrigerate the tartelettes until the ganache has become fairly solid.
When ready to serve, remove the tartelettes from the refrigerator and let stand for about 20 minutes at room temperature so that they soften a little.
