Save Rich, decadent tartlets with a crisp buttery crust and a silky smooth chocolate ganache filling. Perfect for any chocolate lovers dessert table.
This recipe quickly became a favorite in my family for special occasions, especially among chocolate lovers.
Ingredients
- For the Tartlet Shells: 1 1/4 cups (160 g) all-purpose flour, 1/2 cup (115 g) unsalted butter cold and diced, 1/4 cup (30 g) powdered sugar, 1 large egg yolk, 1 2 tablespoons cold water, Pinch of salt
- For the Chocolate Ganache: 6 oz (170 g) semisweet or dark chocolate finely chopped, 1/2 cup (120 ml) heavy cream, 1 tablespoon unsalted butter room temperature, 1 teaspoon pure vanilla extract, Pinch of sea salt
- Optional Garnish: Fresh berries, Edible gold leaf, Shaved chocolate, Crushed pistachios
Instructions
- Preheat Oven:
- Preheat the oven to 350°F (175°C).
- Prepare Dough:
- In a food processor, pulse flour, powdered sugar, and salt. Add cold butter and pulse until the mixture resembles coarse crumbs.
- Add Ingredients:
- Add egg yolk and 1 tablespoon cold water. Pulse until the dough just comes together adding more water if necessary.
- Chill Dough:
- Turn dough onto a lightly floured surface knead gently into a ball. Flatten into a disk wrap in plastic and chill for 30 minutes.
- Roll and Cut:
- Roll out dough to 1/8 inch (3 mm) thick. Cut rounds to fit tartlet pans (about 4-inch/10 cm diameter). Press into pans trim edges. Prick bases with a fork.
- Bake Shells:
- Line each shell with parchment and fill with pie weights or dried beans. Bake for 12 minutes remove weights and parchment bake another 35 minutes until golden. Cool completely.
- Prepare Ganache:
- In a small saucepan heat cream until just simmering. Remove from heat add chopped chocolate and let sit for 2 minutes.
- Mix Ganache:
- Whisk gently until smooth then add butter vanilla and sea salt. Stir until glossy.
- Fill Tartlets:
- Pour ganache into cooled tartlet shells. Tap gently to level.
- Chill tartlets for at least 30 minutes or until set.
- Garnish and Serve:
- Garnish as desired and serve at room temperature.
Save My family always gathers around these tartlets during holidays sharing stories and laughter that bring us closer.
Notes
Pair with espresso or a glass of ruby port for the perfect finishing touch.
Required Tools
Food processor Rolling pin 4-inch tartlet pans 8 Baking sheet Mixing bowls Saucepan Whisk
Allergen Information
Contains Wheat (gluten) dairy (milk butter cream) eggs May contain traces of nuts if garnished always check chocolate and ingredient labels if allergies are a concern
Save These tartlets bring effortless elegance to any dessert table and delight every chocolate enthusiast.
Recipe FAQs
- → How is the tartlet shell prepared?
The shell is made by pulsing flour, powdered sugar, and salt with cold butter until crumbly, then adding egg yolk and cold water to form dough. After chilling, it is rolled out, cut to size, baked with pie weights to prevent puffing, then cooled.
- → What type of chocolate works best for ganache?
Semisweet or dark chocolate finely chopped ensures smooth texture and balanced richness in the ganache.
- → How can the ganache be made glossy and smooth?
Heat cream just until simmering, then combine it with chocolate and let sit briefly before whisking gently to a smooth consistency; finish with butter, vanilla, and a pinch of sea salt for sheen and flavor.
- → Can these tartlets be customized with garnishes?
Yes, they can be adorned with fresh berries, shaved chocolate, crushed pistachios, or edible gold leaf for a refined presentation.
- → What is a good pairing for these tartlets?
They pair wonderfully with espresso or a glass of ruby port, complementing the rich chocolate notes.
- → Is there a gluten-free option available?
Yes, substitute the all-purpose flour with a gluten-free flour blend to accommodate dietary needs.