Chocolate Ganache Tartlets

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Preparation info

  • Difficulty

    Medium

  • Makes

    Forty-six

    1⅝ inch tartlets

Appears in

The Baking Bible

By Rose Levy Beranbaum

Published 2014

  • About
Oven Temperature 350°F/175°C
Baking Time 8 to 12 minutes for each of two batches

I first met François Payard in 1990, when he had just come to America from France and was working as a pastry chef at Daniel restaurant in New York City. He went on to open his own very popular pastry shops and has authored several cookbooks. This exceptionally light, smooth, and creamy ganache, which uses milk instead of the usual cream, is from his first book, Simply Sensational Desserts.

I’ve paired it with a delicious butter cookie crust. With a few adjustments, these tarts also work for the lactose intolerant: Replace the cream in the crust with extra egg and use the almond milk ganache variation, which adds a lovely almond flavor.

Method

Clarify the Butter

See recipe.

Chill the Dough

Divide the dough in half, about 7 ounces/200 grams each. Wrap each piece loosely with plastic wrap, and press to flatten into discs. Rewrap them tightly and refrigerate for 30 minutes or freeze for 10 minutes until firm enough to shape into balls. The dough can be refrigerated for up to 3 days or frozen for up to 6 months. If chilled for more than 30 minutes, it can take as long as 40 minutes at room temperature to become malleable enough to shape into balls.

Preheat the Oven

Twenty minutes or longer before baking, set an oven rack in the middle of the oven and preheat the oven to 350°F/175°C.

Line the Brioche Pans

Remove 1 dough disc from the refrigerator. With floured hands, roll rounded teaspoons (0.3 ounce/8.5 grams) of dough into 1 inch balls. Press them into the pans, starting by making a depression in the center with your knuckle. With a floured finger, press and shape the dough to form the tartlet shell. Use a small tool, such as the handle of a small artist’s brush, a round chopstick, or a cuticle pusher, to press the dough into the fluted edges and slightly above the sides of the pan.

Set the dough-lined brioche pans at least ½ inch apart on one of the sheet pans and refrigerate them, covered with plastic wrap, for a minimum of 30 minutes, or freeze for a minimum of 15 minutes. While the first batch of dough is chilling, shape the dough for the second batch.

Bake the Tartlets

Set the first sheet pan in the oven and bake for 8 to 12 minutes, or until pale gold (the edges will be a deeper brown).

Cool and Unmold the Tartlets

Remove the sheet pan to a wire rack. If the dough has puffed up in the middle, gently use the handle end of a wooden spoon to tamp down the centers. Cool completely. Use the needle to slip between one of the edges of the pan and the pastry to loosen it. The tartlets should pop out easily from the pans. Set them on another wire rack to cool completely.

Repeat with the second batch.

The unbaked tartlet shells can be stored refrigerated for 1 week or frozen for about 1 year. The baked tartlet shells will keep at room temperature in an airtight container for 2 days.

Make the Ganache Filling

See recipe.

Fill the Tartlets

Fill the pastry bag with the ganache. Pipe a rosette of ganache into each tart shell, 0.2 ounce/5 grams in each. Alternatively, use a small spoon to add the ganache to the tart shells.

Make the Almond Milk Ganache

See recipe.

Store

Airtight: room temperature, 2 days; refrigerated, 5 days.

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