Thursday, December 22, 2011

Ganache Tartlets

                             A sweet shortbread crust, filled with a creamy chocolate ganache.

Ganache: 15 (3in round tartlets)

16oz Dark Chocolate
1 1/4cup Heavy Cream
4tbsp Unsalted Butter
2tbsp Brandy


  1. Heat heavy cream, butter and brandy until a simmer.
  2. Pour over chocolate in a bowl and allow to sit for 3 minutes. 
  3. After allowing it to sit, emulsify it by stirring the chocolate until it begins to thicken. 
Tip:  You can fold in whipped cream to make a whipped ganache consistency, to resemble a cream pie. 

Shortbread Crust: 15 (3in round tartlets)

2cup Unsalted Butter (room temperature)
1cup Confectioners' Sugar
4cups All Purpose Flour
1/2tsp Baking Powder
1/4tsp Vanilla Extract

  1. Cream butter and confectioners' sugar until light and fluffy. 
  2. Sift flour and baking powder. 
  3. Blend into butter mixture, and add the vanilla. Mix until combined.
  4. Portion into 15  (2 1/2oz) balls. 
  5. Roll out and place into tartlet shell. 
  6. Dock the tartlets and bake at 350 degrees until lightly browned. 
  7. Cool, then remove from tarlet form. 
  1. Take the cool shell and fill with the ganche. 
  2. Either plate it or platter it. 
  3. Serve with some chantilly cream and shaved chocolate. 


Tina Peterson said...
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Fairday Morrow said...

What a delicious sounding treat! My mouth is watering. I have never made anything like this before- but these look great! And the recipe sounds like something I can handle! Thanks for sharing!


txelltje said...