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Chocolate Ganache Tartlets

2 sheets shortcrust pastry, thawed 200g dark chocolate, chopped 100g cream 20g butter icing sugar, for dusting

1. Preheat oven to 180C. Grease a round-based tart tray. 2. Using a fluted cutter a little bigger than the rounds in your tray, cut 10 rounds from your shortcrust pastry and press them into the tin. Bake for 15 minutes. Allow to cool for 5 minutes inside the tray, then transfer to a wire rack to cool. 3. Meanwhile, grease or line a baking tray. Cut 10 stars from the remaining pastry and place on tray. Bake for 10 minutes. 4. To make the ganache, combine the cream and chocolate in a small saucepan. Stir over low heat until chocolate has melted and mixture is well combined. Remove from heat; stir in butter. 5. Pour ganache into the tart cases, then chill in the fridge until set. 6. Before serving, dust the shortcrust stars with icing sugar and place on top of the tartlets.

C AK E C R U M B S . L I V E J O U R N AL . C O M

F AC E B O O K . C O M / C AK E C R U M B S L J

C AK E C R U M B S . D E V I AN T AR T . C O M

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