Tarts

Guanaja Tartlet

Makes 10 Tartlets

2 steps

Prepare one day in advance: Cocoa shortcrust pastry
Make on the day: GUANAJA 70% chocolate ganache
You will need: Ten 8cm diameter circles, immersion blender, piping bag with a nozzle, mixing bowl, spatula, whisk

Recipe Step by Step

Cocoa Shortcrust Pastry

30g Almond flour

90g Confectioner's sugar

2g Fine salt

210g Wheat flour

25g Cocoa powder

120g Butter

50g Egg

Mix the almond flour, confectioner's sugar, salt, flour, and cocoa powder. Sift the mixture, then add the cold butter. Mix until fine, sandy crumbs have formed. Add the egg to the mixture.

Stop mixing once the dough is smooth and even. Roll out the dough to a thickness of 3mm. Refrigerate for 1 to 2 hours. Line the tart cases and bake at 300°F (150°C) for 25 minutes.

Guanaja 70% Chocolate Ganache

150g Whole milk

100g Heavy cream

45g Honey

185g GUANAJA 70%

Heat the milk and cream with the honey. Pour one third of the mixture over the melted GUANAJA 70% chocolate. Mix using a spatula and add the second third in the same way. Do the same with the last third.

Blend with an immersion blender to perfect the emulsion. Fill the tart cases using a piping bag with a nozzle.

Leave to set in the refrigerator for 2 hours.