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.
Recipe
Chocolate sablé
| ingredients | preparation |
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Process in a food mixer until blended together. |
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Add. |
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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. |
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Raspberry jam
| ingredients | preparation |
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Bring to the boil and cook for 3-4 minutes until you have a jam-like consistency. |
Chocolate ganache
| ingredients | preparation |
|---|---|
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Bring the cream and the invert sugar to the boil, pour over the chocolate and emulsify. |
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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. |