http://www.crunchycreamysweet.com/2013/02/09/chocolate-ganache-mini-tarts/
Ingredients
for the crust:
3/4 c all-purpose flour
3 Tbsp unsweetened cocoa powder
dash of salt
5 Tbsp unsalted butter, room temperature
1/4 c + 1 Tbsp powdered sugar
1 egg yolk
1/4 tsp vanilla extract
for ganache filling:
6 oz. semi-sweet chocolate, chopped
2 Tbsp unsalted butter
1 Tbsp corn syrup
1 Tbsp granulated sugar
1/2 c heavy cream
In food processor, blend together butter and powdered sugar until it comes together. Add yolk and vanilla and blend again. Add dry ingredients and blend until all well combined. Transfer the dough onto a parchment paper sheet , fold and flatten into a disk. Chill at least 1 hr.
Divide among tartlette pans and pat into the bottom and up the sides of your pans. Prick the bottom with fork. Place tart pans on a baking sheet and bake for 20 to 25 minutes.
Set aside to cool completely.
Make ganache: place chocolate in a small bowl. Heat up the cream, sugar and syrup in a medium saucepan. Pour over chocolate and let sit for at least 2 minutes. Whisk until smooth.
Pour into cooled tarts shells. Chill in refrigerator until set.
Decorate with whipped cream and strawberry hearts. Serve.
Ingredients
for the crust:
3/4 c all-purpose flour
3 Tbsp unsweetened cocoa powder
dash of salt
5 Tbsp unsalted butter, room temperature
1/4 c + 1 Tbsp powdered sugar
1 egg yolk
1/4 tsp vanilla extract
for ganache filling:
6 oz. semi-sweet chocolate, chopped
2 Tbsp unsalted butter
1 Tbsp corn syrup
1 Tbsp granulated sugar
1/2 c heavy cream
In food processor, blend together butter and powdered sugar until it comes together. Add yolk and vanilla and blend again. Add dry ingredients and blend until all well combined. Transfer the dough onto a parchment paper sheet , fold and flatten into a disk. Chill at least 1 hr.
Divide among tartlette pans and pat into the bottom and up the sides of your pans. Prick the bottom with fork. Place tart pans on a baking sheet and bake for 20 to 25 minutes.
Set aside to cool completely.
Make ganache: place chocolate in a small bowl. Heat up the cream, sugar and syrup in a medium saucepan. Pour over chocolate and let sit for at least 2 minutes. Whisk until smooth.
Pour into cooled tarts shells. Chill in refrigerator until set.
Decorate with whipped cream and strawberry hearts. Serve.
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