Valentine’s Day Chocolate Ganache Tartlets

Valentine’s Day Chocolate Ganache Tartlets

Celebrate Valentine’s Day with this incredibly simple dessert, to end your special meal or to accompany your favourite hot drink. Not enough time? Don’t worry, they can be prepared in advance and rest in the fridge until they are ready to be enjoyed. These ingredients will be just right for two, and if you have any spare pastry, shape some cookies. I used mine, to bake little hearts and use as decoration.

Prep: 10 min

Cook: 10 min blind, bake + 5 min

Difficulty Little effort

Serves 2

Ingredients

For the pastry cases

  • 100g 00 flour – if not available use a fine flour. It has to be weak to give you a short pastry
  • 45g granulated sugar
  • 1 egg yolk – use the white to bake mini meringue
  • 60g salt
  • 1 pinch of salt

 For the chocolate ganache

  • 90g dark chocolate – 70% is my preferred one
  • 90g double cream

Method

  1. For the pastry cases, start by placing your butter, sugar and salt to a stand up mixer. This can also be done in a bowl using a wooden spoon. Use the flat beater to cream together the butter and sugar, add your egg yolk, making sure if fully incorporated, before adding your flour.
  2. We should be left with a soft dough, let’s place this in cling film and cool in the fridge for 3 hours or overnight if preparing in advance.
  3. To shape your tartlets, make sure that the pastry is still cold, but use your hands to soften this before rolling to 4-5 mm thickness. Line your cases, use a fork to prick the bottom of the pastry, and place in the fridge if necessary, to set once more before blind baking.
  4. Bake first for ten minutes, at 180 C / Gas Mark 4, placing some beans on parchment paper, then remove these and bake for a further 5 minutes until golden.
  5. Prepare your ganache, only when the cases are cooled down. Break your chocolate into pieces and place in a bowl. In a saucepan on low to medium heat, warm your cream to a simmer, don’t let this boil.
  6. When ready, cover your chocolate and wait for about 5 minutes before folding with a spatula.
  7. Divide the mixture between the tartlets and place in the fridge to set.
  8. Before serving, decorate with fresh raspberries, little meringues and some edible gold leaf.

 TIPS: 

  • To help you with the size, place your tartlet case upside down and run a knife ½ cm around the edge. This should give you the necessary quantity.
  • Don’t trim the leftover edges, the cases might shrink in the oven.

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