Chocolate Ganache Tartlets

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Chocolate Ganache Tartlets
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Health Score:
4,6 / 10
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 3 h. 45 min.
Ready in
Calories:
866
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie866 kcal(41 %)
Protein16.52 g(17 %)
Fat68.63 g(59 %)
Carbohydrates63.05 g(42 %)
Sugar added12.47 g(50 %)
Roughage1.73 g(6 %)
Vitamin A240.74 mg(30,093 %)
Vitamin D0.08 μg(0 %)
Vitamin E3.96 mg(33 %)
Vitamin B₁0.12 mg(12 %)
Vitamin B₂0.34 mg(31 %)
Niacin1.92 mg(16 %)
Vitamin B₆0.05 mg(4 %)
Folate16.84 μg(6 %)
Pantothenic acid0.38 mg(6 %)
Biotin10.32 μg(23 %)
Vitamin B₁₂0.36 μg(12 %)
Vitamin C1.57 mg(2 %)
Potassium288.1 mg(7 %)
Calcium135.53 mg(14 %)
Magnesium53.63 mg(18 %)
Iron5.38 mg(36 %)
Iodine8.42 μg(4 %)
Zinc1.2 mg(15 %)
Saturated fatty acids39.71 g
Cholesterol130.75 mg

Ingredients

for
12
For the tart dough
100 grams
50 grams
ground almonds
50 grams
1 generous pinch
75 grams
cold Butter
1
Butter (for greasing)
Pastry flour (for dusting)
dried Legumes (for blind baking)
For the ganache
200 grams
100 grams
50 milliliters
20 grams
30 grams
2 centiliters
12

Preparation steps

1.

For the tart dough: Combine the flour, almonds, sugar and salt, make a well in the center, sprinkle the chopped butter around the edges, add the egg yolk to the well and mix with a butter knife or pastry blender until crumbly. With your hands, quickly knead until smooth, form into a ball, cover with plastic wrap and chill for about 30 minutes.

2.

Preheat the oven to 180°C (approximately 350°F). Grease the tartlet pans with butter. 

3.

Cut the tart dough into 12 pieces, shape into balls and use to line the prepared pans. Line with parchment paper and fill with dried beans. 

4.

Bake for 10-15 minutes. Remove the parchment paper and beans and let cool. 

5.

For the ganache: Chop the chocolate coarsely and melt over a hot water bath with the cream, butter and crème fraîche. Stir in the raspberry liqueur. Rinse the raspberries and pat dry. Fill the tartlets half-full with ganache, push a raspberry into the center of each and top with the remaining ganache. Chill for at least 2 hours.