Ingredients
Chocolate Shortcrust Pastry
- 220 grams (7.75 ounces) flour
- 30 grams (1.05 ounces) almond flour
- 80 grams (2.80 ounces) powdered sugar
- 130 grams (4.60 ounces) butter
- 2 grams (0.05 ounces) salt
- 50 grams (1.75 ounces) eggs
- 15 grams (0.55 ounces) cocoa
Brownie
- 55 grams (1.95 ounces) 66% chocolate
- 120 grams (4.25 ounces) brown sugar
- 28 grams (1.00 ounce) cocoa
- 75 grams (2.65 ounces) mascarpone
- 2 eggs
- 1 gram (0.05 ounce) vanilla paste
- 40 grams (1.40 ounces) flour
- 1 gram (0.05 ounce) salt
Chocolate Caramel Ganache
- 165 grams (5.80 ounces) white chocolate with caramel
- 200 grams (7.05 ounces) 35% cream
- 55 grams (1.95 ounces) butter
- 3 grams (0.10 ounce) gelatin
- 18 grams (0.65 ounces) water
Chocolate Glaze
- 90 grams (3.15 ounces) 66% chocolate
- 70 grams (2.45 ounces) butter
- 6 grams (0.20 ounce) glucose syrup
- 30 grams (1.05 ounces) water
Equipment
- Mixer with paddle attachment
An essential tool for achieving a well-blended dough and brownie batter. **Tip:** Always start at a low speed to avoid flour clouds.
- Heat-resistant bowls
Perfect for melting chocolate and mixing ganache. **Tip:** Use glass or stainless steel for even heat distribution.
- Rolling pin
Helps in evenly rolling out your dough to the perfect thickness. **Tip:** Chill the rolling pin in the fridge to prevent dough from sticking.
- Wire rack
Essential for cooling pastries evenly. **Tip:** Allow sufficient space between pastries for uniform cooling.
- Square molds (8 cm | 3.1 inch)
These give your pastry that professional look. **Tip:** Silicone molds work best for easy release.
Instructions
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Servings
Variations
Faq
- Why is my dough crumbly and not coming together?
It's likely the butter wasn't cold enough or mixed thoroughly. Make sure to chill the butter and mix until it resembles coarse sand.
- How can I prevent my tartlets from sticking to the molds?
Use non-stick molds or grease them lightly. You can also line the molds with parchment paper for easy removal.
- How do I know when my brownie is perfectly baked?
A toothpick inserted in the center should come out with a few moist crumbs. If it's too clean, the brownie might be overcooked.
- Can I make the ganache ahead of time?
Yes! Prepare the ganache and store it in the fridge. Just reheat gently before assembling the tartlets.
- How do I achieve a smooth and shiny chocolate glaze?
Make sure the chocolate and butter are completely melted and mixed smoothly. Don't let it boil; it should stay at a consistent, low temperature.
- What's the best way to store these pastries?
Keep them in an airtight container in the fridge for up to a week. They taste best when served chilled.