Description
Elegant, patisserie-style chocolate ganache tartlets with a buttery shortcrust base and silky smooth filling—simple enough for home bakers to master.
Ingredients
Scale
For the Crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup granulated sugar
- 1 large egg yolk
- 2 tbsp cold water
- 1 cup heavy cream
- 8 oz semisweet chocolate, finely chopped
- 2 tbsp unsalted butter, softened
- Pinch of salt
- Fresh berries or mint for garnish (optional)
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). In a food processor, combine flour, sugar, and salt. Add chilled butter and pulse until mixture resembles coarse crumbs.
- Add egg yolk and cold water, pulsing until dough comes together. Press dough into 4-inch tartlet pans, prick bases with a fork, and bake for 12-15 minutes until golden. Let cool completely.
- Heat heavy cream until just simmering. Pour over chopped chocolate, let sit for 2 minutes, then whisk until smooth. Stir in softened butter. Pour ganache into cooled tart shells and refrigerate for at least 2 hours until set. Garnish before serving.
Notes
You can customize the seasonings to taste.