Been some time since I have written something in here. Sorry to my lovely readers. School vacations just caught hold of me and the much awaited breaks is all that was taking place, with a few cake orders in between. Though I have been wanting to pen down for quite sometime, it just happened to be now !!!
Yesterday was quite an exciting day for me as I met my best friend after almost a year. She is settled in Chennai and on her daughter`s school vacations is when we catch up for the little gossips and so on. I was so excited that I wanted to prepare something special for her and her little daughter. But again, in the midst of taking my son to his swimming classes and other engagements, I just could not work my brain for a good surprise for her.
But I was very sure, that I would bake something for her and in my limited time and I came upon these little cute beauties. As a Cake decorator, ganache is one thing that would always be in stock at my house and so I ended up making this quick mini tarts filled with luscious chocolate ganache over a cup of hot steaming coffee for my dear friend and her lovely daughter.
The little girl was so much in love with it, that I packed for her some to take home and have it. She just loved it. I bet you, a quick and simple dessert. Just pop into you mouth and get lost in a chocolatey world !!!
Servings – 10 nos ( I doubled and made around 20-25 )
For the Tart base
125 gms unsalted butter which is cool and cut into pieces,
250 gms plain flour
90 gm castor sugar
pinch of salt
2 cups dark chocolate finely chopped
1 cup cream
. In a large bowl, using a fork or your clean fingers, mix the cubed butter and flour till all the butter is mixed and resembles a crumble texture.
. Add in the sugar and just a pinch of salt and just mix with your fingers.
. Make a well in the center and add in the egg and bring all together till you get a firm dough. If needed add a little bit more flour.. ( if dry, add 1 tsp of cold water)
. Knead the dough slightly on a floured surface and gently flatten the dough, cover in a cling and let it rest in the refrigerator for 30 mins.
. Pre- heat the oven at 190C. Roll out the dough, cut them to small circles using a cookie cutter and then place them on a greased pans. Prick the base with fork and bake for about 12 mins or till golden brown.
. Let them cool on wire racks and once completely cooled, fill with ganache.
. Either serve immediately or best tasted when chilled.
. For the Ganache
. Finely chop the chocolate and keep aside.
. Heat the cream just till it is hot ( not boiling)
. Pour the hot cream over the chocolate and let it stand for a few minutes. Then fold in the cream and chocolate and let it mix well. Leave over kitchen counter overnight for the ganache to set.
Notes : I did not have tart pans, I used the back side of my muffin tray to bake the base of these tarts.
Ganache can be stored in the refrigerator if made earlier and should be bought to room temperature for easy piping
. While making ganache, make sure that not a single drop of water is in the utensils that you use for chocolate and be extra careful not to boil the cream, just heat.