Chocolate Tartlets
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A Note from Feedfeed
Valrhona is dedicated to the creation of unique, artisan quality chocolate. The complex, balanced, and consistent flavors make this miniature treat perfect for any occasion. Click HERE to see how our @alexawhatsfordinner and pastry chef extraordinaire Guillaume of Valrhona whipped up these delicious, decadent chocolate tartlets!
- Recipe Card
Recipe Card
ingredients
Almond and Cocoa Powder Shortbread Crust
- 1 cup butter, cubed, room temperature
- 1 1/2 cups confectioners sugar
- 3 1/2 cups all-purpose flour, divided in half
- 2 large eggs
- 2/3 cup almond flour
- 1/2 teaspoon salt
- 1/3 cup Valrhona Cocoa Powder
ingredients
Classic Guanaja Ganache
- 3 cups heavy cream, 36% fat
- 1/2 cup honey
- 2 1/3 cups Guanaja 70% Couverture
Method
For the Almond and Cocoa Powder Shortbread Crust
Step 1
Cream the butter and confectioners sugar together. Add half of the flour, the eggs, the powdered almonds, and fine salt. Do not beat this mixture. Once the mixture is well incorporated, add the larger portion of flour and Valrhona Cocoa Powder. Store in the refrigerator or spread out into 24 2.95-inch tartlet pans immediately.
For the Classic Guanaja Ganache:
Step 1
Bring the liquid cream and honey to the boil and gradually pour over the chopped Guanaja 70% Couverture. Ganache, which are basically emulsions, can be mixed in different ways. Our only advice is to avoid incorporating air. The greater the friction, the finer the emulsion will be, and the better the texture will be. You can use a rubber spatula, a paddle beater, a blender (with or without a vacuum), or a hand-mixer. As soon as you add liquid, the emulsion begins to form and the mixture thickens rapidly and frequently separates, which is a normal occurrence due to saturation of the fat. The development of a supple, glossy core indicates that the emulsion has formed, and you must keep this consistency as you gradually add the liquid.
Step 2
Once the mixture is ready, check that the temperature is not higher than 104°F (40°C), then add the butter cut into pieces.
To Assemble:
Step 1
Bake the Shortbread Crust for about 18 minutes. Pipe about 60g of liquid Classic Guanaja Ganache in the tartlets. Let the ganache crystallize at room temperature.