Chocolate ganache tarts

Created by

  • Alexandre Bourdeaux - Ambassador Chocolate Academy Benelux

Here’s a simple pure chocolate tartlet that chocolate lovers simply wouldn’t want to miss. A crisp pastry crust filled with indulgent intense creamy chocolate ganache. Fresh handmade raspberry jam adds a sweet and sour touch that complements the overall taste experience.

70-30-38

Recipe instructions

Quantity
g
(Fill in the desired quantity and recalculate)

Chocolate sablé

IngredientsPreparation
  • 160g
    butter
  • 100g
    icing sugar

Process in a food mixer until blended together.
  • 50g
    whole egg(s)

Add.
  • 250g
    flour
  • 35g
    almond powder
  • 10g
    CP
  • 1g
    salt

Add and mix until you have a paste. Leave to cool down one night and spread out in a layer 2 mm thick.

Bake at 170°C for 12 to 15 minutes.

Raspberry jam

IngredientsPreparation
  • 500g
    fresh raspberries
  • 250g
    sugar
  • 1piece(s)
    fresh lemon juice

Bring to the boil and cook for 3-4 minutes until you have a jam-like consistency.

Chocolate ganache

IngredientsPreparation

Bring the cream and the invert sugar to the boil, pour over the chocolate and emulsify.
  • 210g
    softened butter

Add when it reaches 40°C.

Assembly

On the bottom of each chocolate tartelet, apply a layer of raspberry jam . Pour the ganache into the tartlets at 30-35°C.