chocolate tartlet recipe

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video password: choc [case sensitive]

chocolate tartlet recipe
chocolate tartlet recipe2

prepare ahead?

Will keep for 24 hours at room temperature. If you need to keep for longer, cover and place in the fridge. This will cause the chocolate to loose its shine but they’ll still be delish. Just make sure you allow the tarts to come back to room temperature before serving.

variations for fun


dark chocolate
– replace milk chocolate with dark.

white chocolate – replace milk chocolate with white chocolate.

dairy free
– use dark chocolate and replace the cream with water.

honeycomb chocolate – smash your favourite honeycomb candy bar into chunks and sprinkle over the base of shells before filling with the chocolate mixture.

double choc
– allow the ganache to cool down then add to the shells. Sprinkle over a few handfuls of dark chocolate chopped into chunks.

date (surprise) tarts
– chop 12 fresh dates in half lengthwise and divide between your pastry cases before filling with the chocolate mixture.

chocolate pots
– skip the pastry and serve the ganache in pretty glasses or cups. WIll serve 4 generously or 6 with tiny serves.

peanut butter surprise
– line each tartlet shell with about a tablespoon peanut butter or a little more. Top with chocolate mixture.

troubleshooting guide


chocolate splitting or curdling
– if the cream is too hot when you add the chocolate, it can cause it to split. Don’t stress, just transfer the mixture to a clean cool bowl and stir in a few tablespoons cold milk or cream.

chocolate not melting
– If your cream wasn’t hot enough, or your chocolate chunks were too large, it may not melt. Just pop back on a very low heat for a few seconds at a time and stir constantly until the chocolate melts.

chocolate dull
– Storing in the fridge causes chocolate to lose it shine. Next time keep at room temperature.

serving suggestions

Perfection as is.

leftover potential

Will keep in an airtight container for 24 hours at room temp or up to a week in the fridge.

related links

simple sweet pastry

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back to Super Simple Baking Overview

chocolate tartlet recipe
makes 6 small tartlets

150g (5oz) whipping cream
250g (9oz) milk chocolate,
preferably 30% cocoa solids

1. Bring cream to a simmer in a small saucepan.

2. Remove from the heat. Break chocolate into small chunks and add to the cream. Stand for a few minutes.

3. Stir cream and chocolate together until all melted and smooth.

4. Divide between 6 baked tartlet shells. Allow to cool to room temperature.

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