Ganache Tartlets

chocolate ganache tartlets

Ganache Tartlets

Chocolate tartlets that we’ll never get bored of! Follow this delicious and simple recipe, you can thank us later!

INGREDIENTS FOR THE SWEET SHORTCRUST PASTRY

  • 250 g of flour
  • 125 g of butter at room temperature, cut into small cubes
  • 1 egg yolk
  • 40 g of caster sugar
  • 1 pinch of salt
  • 5 cl of water

1. Sieve the flour onto your work surface.

2. Put the salt into the water to dissolve it.

3. Pour the flour into a salad bowl. Make a well and put the cubes of butter into the hollow. Mix with the fingertips.

4. Form a ball of dough then make a new well and put the egg yolk in the middle, the sugar and the salt water. Work the dough quickly, and cover with clingfilm. Leave to rest in a cool place for 1 hour.

INGREDIENTS FOR THE GANACHE

  • Sweet shortcrust pastry dough
  • 200 g of cooking chocolate
  • 230 g of single cream
  • 80 g of butter

1. Boil the cream and the butter.

2. Once at boiling point, add the chocolate, preferably chopped up.

3. Let it rest for 1 to 2 minutes without mixing.

4. Stir with a whisk then pour the ganache onto the shortcrust pastry that you have precooked.

5. Let the tartlets rest in the fridge for 3 hours.

6. Place a rasberry or strawberry on top once you take them out of a fridge.

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