![]() ![]() Store these mini tarts in the fridge because they contain dairy. Simply skip the process of making the crust. You can make these with store-bought pastry shells. Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.This makes sure that your tart will be easy to release from the pan. Use an easy-release tartlets pan. We use an easy-release tartlets pan for all of our tart recipes.This step ensures that your mixture mixes into a homogenous mixture. ![]() Use room temperature ingredients. It is important that you use room-temperature ingredients like butter.If the crust puffs a bit while baking, press it down using a cup.This makes sure that the pastry doesn't rise quickly while baking. Let the pastry dough rest in the fridge for at least 1 hour before handling it.Use COLD butter for the crust, we suggest cutting the butter into cubes and then placing it in the fridge, so when you are ready to use it, it will be very cold.Carefully transfer to the fridge for 2-3 hours to set. Pour the chocolate ganache into the cooled tart shells until almost full. Let the chocolate and the cream sit for 10 minutes for the chocolate to melt, then mix until the chocolate ganache is smooth and silky. Melt dark chocolate and heavy cream in a small to medium mixing bowl in the microwave for 30-second pulses or in a bain marie. Remove from the oven and let it cool while making the filling. Make holes in the bottom of the pan with a fork and place them in the freezer for at least 20 minutes.īake in a 180c (350f) preheated oven for about 15-20 minutes. Place the pastry inside the mini tart pan and press it down using your clean hands. Transfer the dough onto a clean floured surface and roll it with a rolling pin into a rectangle using a cookie cutter or a round bowl (1 inch larger than the mini tart pans) and cut small rounds of the pastry. Try not to overmix the dough.Ĭover the dough with plastic wrap and let it chill in the fridge for at least an hour. Then, add the egg, and the vanilla extract and mix until a dough forms. If you dont have a food processor, you can do it by hand, mixing the cold butter into the flour mixture. In a food processor, add the flour, cocoa powder, powdered sugar, and salt, and mix until combined.Īdd the cold cubed butter, and blend until there are pea-sized pieces of butter. Heavy cream- use full-fat heavy cream for this recipe. using the best quality dark chocolate is very important in this recipe. For the chocolate ganacheĬhocolate- use the best quality semisweet or dark chocolate bars for the best flavor. Margarine has a weird taste and can ruin the flavor of this delicious crust. Only butter will work for this recipe, no margarine, and no coconut oil. you don’t have to buy powdered sugar, you can simply make it at home by blending granulated sugar in a blender or food processor.īutter- use unsalted butter for this recipe. ![]() Powder sugar- you will need powdered sugar for this recipe. Kosher salt- you will need about ¼ teaspoon of kosher salt for this recipe. Make sure that your eggs are at room temperature. cake flour will work great as well.Įggs- you will need 1 egg for this recipe. For the chocolate shortbread crustĭutch process cocoa powder– we like to use Dutch process cocoa powder for our brownies because we like the deep and rich chocolate taste, but the natural cocoa powder will work great as well!įlour– we used all-purpose flour for this recipe.
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