Chocolate ganache tarts
Here’s a simple pure chocolate tartlet that chocolate lovers simply wouldn’t want to miss. A crisp pastry crust filled with indulgent intense creamy chocolate ganache. Fresh handmade raspberry jam adds a sweet and sour touch that complements the overall taste experience.
- Level:
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Easy
Chocolate sablé
Ingredients: Chocolate sablé
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160 gbutter
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100 gicing sugar
Preparation: Chocolate sablé
Process in a food mixer until blended together.
Ingredients: Chocolate sablé
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50 gwhole egg(s)
Preparation: Chocolate sablé
Add.
Ingredients: Chocolate sablé
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250 gflour
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35 galmond powder
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1 gsalt
Preparation: Chocolate sablé
Add and mix until you have a paste. Leave to cool down one night and spread out in a layer 2 mm thick.
Bake at 170°C for 12 to 15 minutes.
Raspberry jam
Ingredients: Raspberry jam
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500 gfresh raspberries
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250 gsugar
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1/2 piece(s)fresh lemon juice
Preparation: Raspberry jam
Bring to the boil and cook for 3-4 minutes until you have a jam-like consistency.
Chocolate ganache
Ingredients: Chocolate ganache
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600 g35% cream
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70 ginvert sugar
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540 g
Preparation: Chocolate ganache
Bring the cream and the invert sugar to the boil, pour over the chocolate and emulsify.
Ingredients: Chocolate ganache
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210 gsoftened butter
Preparation: Chocolate ganache
Add when it reaches 40°C.
Assembly
On the bottom of each chocolate tartelet, apply a layer of raspberry jam . Pour the ganache into the tartlets at 30-35°C.
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