chocolate tartlets

Name: Chocolate Tartlets
Ingredients: ## CHOCOLATE SHORT CRUST; 1 kilogram(s) flour; 100 gram(s) cocoa; 600 gram(s) butter; 375 gram(s) icing sugar; 125 gram(s) almond powder; 15 gram(s) powderd vanilla; 10 gram(s) salt; 220 gram(s) whole eggs; ## CHOCOLATE GANACHE; 400 gram(s) single cream with 35% fat; 50 gram(s) glucose; 500 gram(s) dark chocolate 60%; 100 gram(s) butter

(1 RATING)

48 Pinches 1 Photo

Jordan Michelle Falco

Orlando, FL

Updated on Jul 23, 2011

IPP - Week 4 May 31st These chocolate tartlets are decorate dwith a piece of stiped decorative chocolate and a fondant flower. I’m sorry about the European measurements. These recipes are copied straight from my notes in my individual production pastry class. I’m putting them here on just a pinch for my own posterity. If you would like to convert the measurements, I recommended using this conversions calculator: http://southernfood.about.com/library/info/blconv.htm

Rate

prep time

cook time

method ---

yield

Ingredients

CHOCOLATE SHORT CRUST
1 kilogram flour
100 grams cocoa
600 grams butter
375 grams icing sugar
125 grams almond powder
15 grams powderd vanilla
10 grams salt
220 grams whole eggs
CHOCOLATE GANACHE
400 grams single cream with 35% fat
50 grams glucose
500 grams dark chocolate 60%
100 grams butter

How To Make chocolate tartlets

Step 1

CHOCOLATE SHORT CRUST: Sand the butter, flour and cocoa, then add all the other ingredients and knead lightly, without bringing out too much elasticity. Stop kneading when the dough is smooth and consistent. Refrigerate in plastic wrap. Allow to rest for 24 hours before use. Note that you can keep it in the refrigerator for several days.

Step 2

CHOCOLATE GANACHE: Bring the cream to a boil, then add the glucose, the finely chopped chocolate, and the butter. Allow to cool to about 30C.
Step 3

TO ASSEMBLE AND GARNISH: Using a rolling pin, roll the dough to a thickness of about 2 mm. Line the base of small tartlet moulds with the dough and allow to rest for 30 minutes, refrigerated. Bake blind in a fan forced oven at 180C. If possible, to better survey the color, cook alongside from plain ones so you have a comparison. Cool, and then use a piping bag with a smooth nozzle (#9) to fill with chocolate ganache. Decorate with small chocolate shavings, or with gold leaf.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes