Hi guys! I’m so sorry for missing last week’s post. The past week had been hectic and sometimes you just have to accept that it’s not going to happen the way you planned.
It’s not often that I choose to bake a little something as I’m just by myself and so I like to get active in the kitchen when I’m off work and can drive over to my family’s with a plate of baked goods. This time, I fancied something with a touch of chocolate to satisfy my sweet tooth and settled on mini tarts with a hazelnut-based crust and dark chocolate ganache.
So here’s the recipe! Yields 8 mini tarts of an 8cm diameter each.
Pastry Dough280g flour
- 200g butter at room temperature
- 100g icing sugar
- 100g hazelnut (powder or to grind)
- 2g salt
5 egg yolks
Ganache280g liquid cream
- 400g dark chocolate
- You'll need to work at the lowest speed on your mixer preferably with a flat beater.
- Roughly blend together the butter, salt, hazelnut powder and icing sugar. Make sure you don’t emulsify the mixture.
- Once everything is blended, stop there and add the egg yolks. Blend at low speed again.
- Remove the remains of dough from the whisk and add the flour.
- Stop when everything is homogeneously blended.
- Form a ball and transfer to a sheet of plastic wrap. Put in the fridge for 30-60 min. It’s even better if you make it the day before you need to use it.
- When the dough is ready, roll it out on a floured work surface and cut into slightly larger circles so they fit your baking tins.
- Don't hesitate to use your hands to properly mold the dough inside the tins.
- Jab the pastry with a fork and add enough dried beans to cover the surface of the tin. This will prevent it from inflating while cooking.
- Cook in the oven for about 12-15 minutes at 180° or until they are golden brown.
- Let them cool.
- In the meantime, prepare the chocolate ganache.
- Put the cream to a boil (microwave is fine if you don’t have a lot of time on your hands) and add the chocolate progressively. Stir it in so it melts. Keep stirring until smooth.
Immediately pour over the tarts so it fills them up entirely. Be generous ! Store in the fridge (always make sure everything has cooled off beforehand).
Fancy trying them out?