Chocolate ganache tarts

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.
Level:
Easy

Chocolate sablé

Ingredients: Chocolate sablé

  • 160 g
    butter
  • 100 g
    icing sugar

Preparation: Chocolate sablé

Process in a food mixer until blended together.

Ingredients: Chocolate sablé

  • 50 g
    whole egg(s)

Preparation: Chocolate sablé

Add.

Ingredients: Chocolate sablé

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

Preparation: Chocolate sablé

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

Ingredients: Raspberry jam

  • 500 g
    fresh raspberries
  • 250 g
    sugar
  • 1/2 piece(s)
    fresh lemon juice

Preparation: Raspberry jam

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

Chocolate ganache

Ingredients: Chocolate ganache

Preparation: Chocolate ganache

Bring the cream and the invert sugar to the boil, pour over the chocolate and emulsify.

Ingredients: Chocolate ganache

  • 210 g
    softened butter

Preparation: Chocolate ganache

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.