Best Chocolate Tartlets

This series of Best Chocolate Tartlets offer operators the opportunity to tap into a wide range of occasions by featuring different chocolates and a range of toppings. This recipe can be utilised by cafés and casual dining outlets. The tasty tartlets are filled with creamy Callebaut 811 ganache and topped with a variety of decorations and seasonal fruit to create the wow factor. Topped with Mona Lisa scarlet metallic flakes, gold rocks or chocolate blossoms, they certainly are stunning!

Recipe

  1. Pastry
  2. Chocolate Ganache
  3. Topping option - Ruby
  4. Topping option - Gold
  5. Topping option - Dark
  6. Topping option - White
  7. Topping option - Milk
  8. Assembling
  9. Extra

Pastry

Ingredients Preparation
  • 280g
    plain flour
  • 150g
    butter
  • 90g
    icing sugar
  • 30g
    ground almonds
  • 40g
    cocoa powder
  • 1piece(s)
    Egg

Chocolate Ganache

Ingredients Preparation
  • 83g
    whipping cream
  • 15g
    softened butter
  • 8g
    glucose
  • 95g
    811

Topping option - Ruby

Ingredients Preparation
  • 3piece(s)
    Dark Chocolate Large Pencils
  • 6piece(s)
    strawberries
  • 30g
    Scarlet Metallic Flakes

Topping option - Gold

Ingredients Preparation
  • 3piece(s)
    Dark Chocolate Large Pencils
  • 35g
    Gold Metallic Chocrocks™

Topping option - Dark

Ingredients Preparation
  • 50g
    Blossoms Dark
  • g
    diced mango

Topping option - White

Ingredients Preparation
  • 70g
    White Chocolate Blossoms
  • g

Topping option - Milk

Ingredients Preparation
  • 3piece(s)
    Dark Chocolate Large Pencils

Assembling

Mix the plain flour, icing sugar, ground almonds and cocoa powder
Rub the butter into the dry ingredients mixture
Add the eggs and mix together to form a dough (If the mixture is too dry, add a dash of water)
Roll out the dough until 4mm in thickness 
Refrigerate for 30 minutes
Separate into 7cm tart cases
Bake at 180°C for 8 minutes
It’s now time to make the ganache! Bring the cream and glucose to the boil
Pour over the chocolate and combine
Allow the ganache to cool to 40°C
Add the softened butter and mix
Fill the tart cases and decorate with your chosen toppings!

Extra

If you wish to experiment by using a different Callebaut chocolate please substitute the chocolate in the original recipe for the following measurements:

280g Callebaut gold chocolate

320g Callebaut 811 milk chocolate

380g Callebaut ruby chocolate

400g Callebaut W2 white chocolate 

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