Chocolate Tartlet

Used Cacao Barry products
Tarts & Tartlets

Chocolate Tartlet

Created by
  • Nicolas Dutertre
    Pastry Chef - Technical Advisor at the Chocolate Academy training center - Montreal
  • Myriam Brosseau
    Pastry Technical Assistant Chocolate Academy™ Montreal
Level
level 1
Used Cacao Barry products
Recipe components

Pâte sablée

IngredientsPreparation
  • 310g
    sugar
  • 195g
    butter

Cream

  • 500g
    flour
  • 90g
    almond powder
  • 1g
    salt

Add

  • 80g
    whole egg(s)

Then add

Mix to a smooth textured dough. Let rest in the fridge. Roll out to 2 mm. Let rest in the fridge before cooking. Bake at 160°C for about 12 minutes, or until golden.

Tips & Tricks: The raw dough keeps very well in the freezer. Thaw a few hours before rolling out.

Milky smooth ganache

IngredientsPreparation
  • 475g
    35% cream
  • 50g
    honey

Bring to a boil

Pour over

Let melt for 2 minutes and emulsify with an immersion blender.

  • 80g
    butter

When the ganache is at 40-45°C, add

Refrigerate the ganache.
Pour 120 g of ganache in a ramekin or a plate, and place a few pieces of crushed pâte sablée on the deconstructed tartlet.