I first met
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.
Divide the dough in half, about
Twenty minutes or longer before baking, set an oven rack in the middle of the oven and
Remove 1 dough disc from the refrigerator. With floured hands, roll rounded teaspoons (
Set the dough-lined brioche pans at least
Set the first sheet pan in the oven and
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.
Fill the pastry bag with the ganache. Pipe a rosette of ganache into each tart shell,
Airtight: room temperature, 2 days; refrigerated, 5 days.
Copyright © 2014 by Cordon Rose, LLC. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.