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Chocolate Ganache Tartlets
Barefoot Contessa Pantry – Gourmet Foods for All Occasions
"Chocolate flows in deep dark, sweet waves,
a river to ignite my mind and
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La Belle Cuisine
with Sweet Cherries
Gourmet June 1996
3/4 cup plus 2/3 cup well-chilled
6 ounces fine-quality bittersweet
6 cocoa tartlet shells
Accompaniment: 24 to 30 dark sweet
pitted, halved, and tossed with 2 teaspoons sugar
In a small saucepan bring 3/4 cup cream just to a boil. Reduce heat
low and add chocolate, stirring until chocolate is melted and mixture is
3/4 cup mixture into a bowl, reserving remainder in pan
for glazing tartlets. Add 1/3 cup
cream to mixture in bowl, stirring until
ganache is combined well. Chill ganache until it
is thick and cold, about
In a small bowl whisk remaining 1/3 cup cream until just stiff.
With an electric mixer beat chilled ganache until light and fluffy, about 30 seconds
not overbeat or it will become grainy). Remove tartlet shells from tart-
let pans (use a
thin, flexible knife to help remove shells if necessary).
Fold whipped cream into ganache
until combine dwell and spread in
tartlet shells, smoothing tops. Heat reserved chocolate
mixture over low
until melted and just warm. Working quickly, with 1
at a time, spoon about 1 tablespoon glaze onto top, tilting tartlet to allow
to completely cover filling. Chill tartlets until glaze is set, about 30
be made 2 days ahead and chilled, wrapped in
plastic wrap. Serve tartlets with
cherries. Makes 6 tartlets.
Cocoa Tartlet Shells
3/4 cup all-purpose flour
6 tablespoons confectioners' sugar
1/4 cup unsweetened cocoa powder
1/4 teaspoon salt
1/8 teaspoon baking soda
6 tablespoons chilled unsalted
butter, cut into bits
1 to 2 tablespoons ice water
Into a bowl sift together flour, confectioners' sugar, cocoa
and baking soda and with a pastry blender or your fingertips blend in
until mixture resembles coarse meal. Add 1 tablespoon ice water,
tossing mixture with a
fork until water is incorporated, and add enough
remaining ice water, 1/2 tablespoon at a
time, tossing to incorporate, so
that mixture begins to form a dough. Form dough into a
ball and divide
into 6 pieces. Form each piece into a ball and flatten to form a disk.
Wrap each disk in plastic wrap and chill 30 minutes.
Preheat oven to 375 degrees F.
Roll out 1 piece of dough between 2 sheets of plastic wrap into a
5-inch round (about 1/8 inch thick). Discard top sheet of plastic wrap and invert dough
onto a 3 1/2-inch tartlet pan (1 inch deep), discarding remaining
sheet of plastic wrap.
Fit dough into pan and trim flush with edge of pan,
pressing dough gently against side of
pan. Prick bottom of shell with a
fork and chill while preparing remaining shells. Make
and chill 5 more
shells with remaining dough in same manner.
Line shells with foil and bake on a baking sheet in middle of oven
10 minutes. Remove foil and bake shells until cooked through, about 5
minutes more (pastry
will no longer be shiny). Cool shells in pans on
a rack. Shells may be made 3 days ahead
and kept in pans in airtight
Makes 6 tartlets.
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