Chocolate milk tartelette in ganache

By Eric Barnerias from Hotel Scribe Paris

Recipe for 6 persons

Preparation : 40 mn

Refrigeration : 2 hours

Specific utensils : 6 small pie molds

1.Boil the cream and then pour it on the chocolate bar cut in squares. Mix then set aside the ganache in a cold place for a minimum of 2 hours.

2. With a spatula, mix the soft butter and the sugar into a homogenous paste. Add the almond powder, the egg, the salt and then the flour. Form into a ball, cover it up in plastic film and set aside in a cold place for 2 hours.

3. Preheat your oven to 180 degree thermostat

4. Spread at 3 mm of paste in the tartelettes molds, spike it with a fork. Cook for 10 mn (only the pastry in order to garnish it later) and let it cool down.

5. Beat the chocolate milk ganache with a whisk (or a beater) like a Chantilly until it is firm. Pour a thin layer on the bottom of the pie and smooth over. Make 6 quenelles of ganache and place them on the little tarts.

6. Decorate with a fruit skewer or a little treat.

 

Also discover the minimalist strawberry shortcake and the banananut of She's Cake.

 

 

Ingredients :

Sweet dough

  • 250 g of flour
  • 150 g of butter
  • 100 g of glazed sugar
  • 25 g almond powder
  • 1egg
  • 1 pinch of salt

Ganache

  • 1 chocolate milk bar for cooking
  • 2.5 dl of liquid cream with 30% fat

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