These small chocolate tartlets are a pure delight! A thin crispy shortbread pastry topped with a smooth chocolate ganache cream, an irresistible combination. Easy to make, this recipe reveals the "flour bag" technique for a perfect pie crust.
Ustensiles
Ingrédients — 6 parts
Préparation
Prepare the shortbread dough: Mix the almond powder, icing sugar, flour, salt and the butter in pieces in a bowl.
Sand the mixture to incorporate the butter. Add the beaten egg and mix just enough to incorporate it.
Roll out the dough thinly between two sheets of parchment paper. Line 8 cm diameter tart rings, pressing the dough firmly. Cut off the excess dough.
Prick the bottom of the tart with a fork. Place a circle of microwave-safe cellophane paper on each tart shell and fill with flour, packing it down to maintain the shape.
Close the cellophane paper circles like bundles and let rest in the refrigerator for an hour.
Preheat the oven to 180°C. Bake the tart shells with the flour bags for 15 minutes. Remove the flour bags and carefully remove the tart rings. Continue baking for 15 to 20 minutes.
Prepare the chocolate cream: Melt the chocolates with the liquid cream in the microwave in one-minute increments or in a double boiler. Stir until you have a smooth and shiny cream.
Fill the tart shells with the chocolate cream. Spread evenly by shaking and gently tapping the tartlets.
Let cool in the refrigerator for at least 2 hours before enjoying.