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Mini Ganache Tartlets with Chocolate, Chantilly and Fresh Fruit

Mini Ganache Tartlets with Chocolate, Chantilly and Fresh Fruit

These elegant mini tartlets feature a rich, buttery shell, filled with a creamy, velvety chocolate ganache. The tart shells are made from a simple dough of all-purpose flour, unsalted butter, caster sugar and a touch of salt, creating a perfect base for the luxurious filling. Chocolate ganache is a decadent blend of dark or semi-sweet chocolate and heavy cream. replaces the word nice with emptypped with light whipped cream, fresh strawberries or other fruit, and a sprinkle of flaky salt, these mini tartlets are as visually stunning as they are delicious.

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Why you'll love it:

  • Rich Chocolate Flavor: The ganache topping provides a deep, satisfying chocolate taste.
  • Buttery and crispy tart base: Offers a delicious contrast to the creamy filling.
  • Elegant presentation: perfect for special occasions or as a sophisticated dessert.
  • Customizable replaces the word nice with emptyppings: Can be topped with various fruits or just whipped cream.
  • Bite-sized Delight: Ideal for serving at parties or gatherings as a sweet, individual treat.
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Ingredients: For the tart base:

  • 170 g unsalted butter (softened)
  • 120g caster sugar
  • 1 large egg
  • 350 g all-purpose flour
  • ½ teaspoon of salt

For the chocolate ganache filling:

  • 300 g dark or semi-sweet chocolate (chopped)
  • 300 g of heavy cream

For the toppings:

  • 200 g thick or whipped cream
  • 20 g of powdered sugar
  • 1 teaspoon of vanilla extract
  • Fresh strawberries or other fruits
  • 1 tablespoon of flaky salt
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Instructions:

  1. Mix flour and salt; put aside.
  2. Cream the butter and caster sugar, then add the egg.
  3. Gradually add the flour mixture to form a crumbly dough.
  4. Press into a disk, wrap and refrigerate.
  5. Roll out the dough, cut into circles and press it into a muffin tin. Coldness.
  6. Preheat the oven to 350°F (175°C). Bake with baking weights for 18-20 minutes until golden brown.
  7. Cool the tart shells completely.

For the Ganache:

  1. Pour the heated cream over the chopped chocolate. Let it sit, then stir to obtain a creamy ganache.
  2. Leave to cool slightly and arrange in tart shells.
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For the toppings:

  1. Whip the cream, powdered sugar and vanilla until stiff peaks form.
  2. Arrange on the tartlets and garnish with fruit or sprinkle with flaky salt.

Enjoy these mini chocolate ganache tartlets, a delicious and elegant treat perfect for any dessert table!

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