Chocolate Tartlet
Recipe

Pâte sablée
ingredients | preparation |
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Cream |
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Add |
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Then add |
Mix to a smooth textured dough. Let rest in the fridge. Roll out to 2 mm. Let rest in the fridge before cooking. Bake at 160°C for about 12 minutes, or until golden. |
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Tips & Tricks: The raw dough keeps very well in the freezer. Thaw a few hours before rolling out. |
Milky smooth ganache
ingredients | preparation |
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Bring to a boil |
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Pour over |
Let melt for 2 minutes and emulsify with an immersion blender. |
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When the ganache is at 40-45°C, add |
Refrigerate the ganache. |