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Le Cordon Bleu News, 07/18/2011
Recipe: Chocolate Tartlet
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Tartelette au chocolat

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About this recipe

The deep chocolate flavor of this tartlet is a perfect end to a meal or for afternoon tea. Serve with fresh raspberries for a classic chocolate dessert combination.

Recipe - Chocolate Tartlet

Serves: 12 x 10 cm tartlets

Preparation time: 50 minutes
Cook time: 30 minutes

In this recipe:

  • Sweet pastry dough
  • Soft chocolate filling
  • Ganache glaze
  • Fresh raspberries



Sweet pastry dough
110 g butter
110 g powdered sugar
45 g ground almonds
210 g flour
1 large egg (60 g)
Soft chocolate filling
105 g "couverture" chocolate 70 %
60 g butter, softened
60 g ground almonds
90 g egg whites
75 g sugar
45 g flour
Ganache glaze
150 g chocolate, chopped
150 ml whipping cream
70 g sugar
60 g butter
120 ml water
fresh raspberries

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  1. Sweet pastry dough: Rub the butter into the dry ingredients, add the egg and combine. “fraiser” - mix the dough evenly by smearing it with the fleshy part of the palm of the hand. Form into a ball and refrigerate approximately 30 minutes.
  2. Preheat the oven to 160°C.
  3. Roll out the sweet pastry dough to a thickness of approximately 3 mm and cut disks 12 cm Ǿ. Line tartlet molds and refrigerate for 10 minutes. Bake the tartlet cases in the preheated oven for approximately 10 minutes.
  4. Soft chocolate filling: Melt chocolate over a bain-marie, remove from the heat and mix in the softened butter. Add the ground almonds. Beat egg whites until foamy. Gradually add the sugar, beating until the egg whites are smooth, shiny and stiff peaks form. Delicately fold in the meringued egg whites, followed by the flour. Fill the tartlet shells to 2/3 and bake for 3 to 4 minutes.
  5. Ganache glaze: Put the chocolate in a bowl. Heat the whipping cream, butter and sugar, pour onto the chocolate and add a little water to obtain a smooth consistency. Coat each tartlet with ganache glaze.
  6. To serve: Present the chocolate tartlet warm or cold with fresh raspberries.

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