Chocolate Ganache Tartlets

Preparation info
  • Makes


    1⅝ inch tartlets
    • Difficulty


    • Ready in

      10 min

Appears in

By Rose Levy Beranbaum

Published 2014

  • About

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 Des