My cousin from Canada, who had a stop over in The Netherlands brought me back some macarons of Ladurée from Paris. She definitely reminded me of all the sweet goodness of Paris. Last time I was in Paris was about 2 years ago now, I ate lots and lots of tartelettes. They were like everywhere, so I tried many. Filled with chocolate ganache, lemon curd, strawberry with custard… So last Sunday was the day to make some chocolate ganache tartelettes.
While in Paris two years ago, we were hungry while walking in the Champs-Élyssées. As almost everything is crazy expensive there, we went to the McCafé to have a warm coffee and something to eat. And they had tartelettes! I tried a chocolate tartelette and it was good. You see? Tartelettes everywhere. Even McDonald’s has them.
Speaking of France, I’m going to Lille tomorrow!
Because we still had leftover tart dough from two weeks ago, it was very easy and quick to make these. Only thing we had to do was baking the tart dough and make the ganache. We used the dark chocolate ganache recipe found here. The ganache has a very deep taste as there is some coffee added into the ganache. Very delicious. We used half of the ganache recipe and could fill six tartelettes with it. We made three big ones, five mini’s and had some left over so it should be enough to make six with half the recipe.
This tart crust doesn’t need to be blind baked. As you can see above the fork holes are fine.
Okay, we also made some with lemon curd. Will probably post that one some other time.
- 2½ sticks (10ozs; 285g) unsalted butter, at room temperature
- 1½ cups (150g) icing sugar, sifted
- ½ cup (lightly packed) (3¼ozs; 100g) finely ground almond flour
- ½ tsp salt
- ½ tsp vanilla bean pulp or pure vanilla extract
- 2 large eggs, at room temperature, lightly beaten
- 3½ cups (490g) all-purpose flour
- 8 oz. bittersweet chocolate
- 2 tbsp unsalted butter, softened
- 1½ cups heavy cream
- 2 tbsp brewed coffee or espresso
- Place the butter in the bowl of a mixer fitted with the paddle attachment and beat on low speed until creamy. Add the sugar, almond flour, salt, vanilla and eggs and, still working on low speed, beat to blend the ingredients, scraping down the paddle and the sides of the bowl as needed. The dough may look curdled – that’s alright. With the machine on low, add the flour in three or four additions and mix only until the mixture comes together to form a soft, moist dough – a matter of seconds. Don’t overdo it.
- Gather the dough into a ball and divide it into 3 or 4 pieces: 3 pieces for 10-inch (26cm) tarts, 4 for 9-inch (24cm) tarts. (Of course you can press the dough into one large disk and cut off as much as you need at the time that you need it.) Gently press each piece into a disk and wrap each disk in plastic. Allow the dough to rest in the refrigerator for at least 4 hours, or for up to 2 days, before rolling and baking. (The dough can be wrapped airtight and frozen for up to a month.)
- Pinch balls of dough and press them into each tart mould using your thumb. Make sure you press more around the bottom rims where dough tends to gather. I like to my tart shells thin and delicate. Once you have pressed all the dough into your tart moulds, place them back into the fridge for another 15 minutes before baking.
- While the dough is chilling, preheat the oven to 350°F (180°C). Fit a circle of parchment or foil into the crust and fill with dried beans or rice before baking.
- Fully bake the crust for about 20 minutes, or until they turn golden. Transfer the crust to a rack to cool. These can keep at room temperature for 8 hours.
- For the ganache: Finely chop the chocolate and place in a medium heatproof bowl along with the butter. Bring the cream to a boil in a small saucepan over medium heat. Immediately pour it over the chocolate. Let sit for a minute. Use a rubber spatula to gently stir the contents until completely blended (don’t stir all crazy-like though, because you will introduce air bubbles which will make your tart look diseased). Add the coffee and stir until well incorporated. Pour the ganache into the tart shell(s) and place in refrigerator to set for an hour.