Chocolate Tartlet

Cream

Add

Then add

Mix to a smooth textured dough. Let rest in the fridge. Roll out to 2 mm. Let rest in the fridge before cooking. Bake at 160°C for about 12 minutes, or until golden.

Tips & Tricks: The raw dough keeps very well in the freezer. Thaw a few hours before rolling out.

Bring to a boil

Pour over

Let melt for 2 minutes and emulsify with an immersion blender.

When the ganache is at 40-45°C, add

Refrigerate the ganache.
Pour 120 g of ganache in a ramekin or a plate, and place a few pieces of crushed pâte sablée on the deconstructed tartlet.