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Double Chocolate Tartlets
The beauty of these chocolate tartlets is that the variations are endless. Serve them plain with a simple dusting of unsweetened Belgian cocoa powder, or spoon a tablespoon of jam on the bases before pouring on the ganache and topping with fruits.
Ingredients
Chocolate pastry cases:
- 125 g butter at room temperature
- 75 g icing sugar confectioner’s sugar
- ½ tsp salt
- 1 egg
- ½ tsp vanilla extract optional
- 240 g plain flour all-purpose) sifted
- 20 g unsweetened cocoa powder
Ganache filling:
- 160 g dark chocolate at least 60% solids
- 80 g milk chocolate
- 230 g single cream
- 1 tsp vanilla extract
Instructions
For the pastry cases
- Using a stand mixer with a paddle beater, slowly mix the butter, sugar and salt until pale and creamy. Just for a few seconds, gradually add the other ingredients until the dough is well mixed, then stop.
- Form a ball, wrap in clingfilm and chill in the fridge for at least an hour. Cut out eight tartlets.
- Bake the tartlets for 10–15 minutes at
- 160°C/320°F fan (Gas 4). Allow to cool, and remove from their moulds.
For the Ganache
- To make the ganache filling, break the chocolate into chunks in a bowl.
- Heat the cream with the vanilla extract in a saucepan until nearly boiling.
- Pour over half of the hot cream directly into the bowl of chocolate.
- Stir using a wooden spoon and combine until the ganache is smooth.
- Top with the rest of the hot cream and stir until completely melted and silky.
- Pour the hot ganache into each tartlet and top with a cherry, berries or keep plain.
- Leave to chill in the fridge for at least an hour to set. Take the tartlets out of the fridge 30 minutes before eating.
Notes
Variations:
• Infuse the seeds of 12 cardamom pods and a teaspoon of
grated ginger in the cream while making the ganache and
serve with a mango and passion fruit salad.
• Why not spread the bases with thick cut marmalade and top
with Cape gooseberries?
• Infuse the seeds of 12 cardamom pods and a teaspoon of
grated ginger in the cream while making the ganache and
serve with a mango and passion fruit salad.
• Why not spread the bases with thick cut marmalade and top
with Cape gooseberries?
Nutrition
Calories: 528kcalCarbohydrates: 50gProtein: 7gFat: 35gSaturated Fat: 21gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 87mgSodium: 281mgPotassium: 283mgFiber: 4gSugar: 19gVitamin A: 719IUVitamin C: 1mgCalcium: 52mgIron: 5mg