Luxurious Dulcey Chocolate Tartlets: A divine blend of sweet and crunchy layers

Embark on a culinary journey with these luxurious Dulcey Chocolate Tartlets, each a masterpiece of indulgent flavors and textures. The base is a delicate, sweet almond pastry filled with a rich, nutty praline crunch and topped with a velvety Dulcey Chocolate Ganache. Dulcey, known for its creamy, caramelized flavor, transforms the classic chocolate tart into an extraordinary dessert.

Why you'll love this: These tarts are a symphony of textures, from the crispy pastry to the crunchy praline layer to the creamy ganache. Dulcey chocolate offers a unique taste that is not only sweet but also deeply comforting with undertones of caramel, making every bite a luxurious experience. This recipe is simple and effective, but the result is sophisticated enough to wow any gathering.

Perfect opportunity: These tartlets are perfect for elegant dinners, parties or as a sweet treat to enjoy with your afternoon coffee. They are particularly suitable for occasions where you want to impress without spending hours in the kitchen.

Decorating tips: For an elegant finish, sprinkle the ganache with a touch of fleur de sel or gold flakes before it sets to enhance the caramel notes of the Dulcey chocolate. Alternatively, a few toasted hazelnuts or a drizzle of melted white chocolate can add both visual appeal and texture. Serve each tartlet on a simple, chic plate to let their beauty shine.

• Ingredients:
  • Sweet Almond Pastry:
    • 125 g flour
    • 50 g caster sugar
    • 15 g almond flour
    • A pinch of fleur de sel
    • 75 g unsalted butter, cold
    • 25 g whole egg
  • Crispy Praline:
    • 120g of almond and hazelnut praline
    • 15g dark chocolate
    • 15 g milk chocolate
    • 60 g of gavottes (lace crepe biscuits)

  • Dulcey ganache:
    • 430 g of Dulcey chocolate
    • 280 g of thick cream
    • 85 g butter

Instructions:

1. Prepare the Sweet Pastry:
   • Combine dry ingredients in a mixer. Add cold butter and mix until crumbly. Add egg and quickly form a dough. Let cool, then press into tart rings and bake at 325°F (165°C) for 20 minutes.
2. Prepare the praline crisp:
   • Melt the two chocolates. Mix with the praline. Crumble the gavottes, mix them with the chocolate mixture. Spread in the bottom of the cooled tartlets. Keep cool.
3. Prepare the dulcey ganache:
   • Melt the Dulcey chocolate in a bain-marie. Heat the cream and pour it over the chocolate in three batches, mixing well. Once the mixture is smooth, add the butter and mix until silky. Pour into the tartlet bases.

4. Let cool and serve:
   • Let the tartlets cool for at least two hours. Before serving, remember to decorate them with the decorations of your choice.

Enjoy these luxurious Dulcey Chocolate Tarts, a dessert that promises to captivate your guests with its rich flavours and elegant presentation, making every occasion that little bit more special.