EXTRA-CHOCOLATE TARTLETS

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

Instructions

Step 1

1. Preheat your oven to 150-155°C (302-311°F).Tip: Preheating the oven ensures even baking right from the start.

Step 2

2. For the chocolate shortcrust pastry: Sift together 220 grams (7.75 ounces) of flour, 30 grams (1.05 ounces) of almond flour, 80 grams (2.80 ounces) of powdered sugar, and 15 grams (0.55 ounces) of cocoa. Mix in 2 grams (0.05 ounces) of salt.Tip: Sifting helps to aerate the flour, which can lead to a lighter pastry.

Step 3

3. Stir 50 grams (1.75 ounces) of egg with a fork and refrigerate. Cut 130 grams (4.60 ounces) of butter into thin slices and freeze for 10 minutes.Tip: Cold butter helps create a flaky texture in the pastry.

Step 4

4. Add the dry ingredients to a mixer and stir on low speed with a paddle attachment. Add the cold butter and mix until it resembles coarse sand. Add the egg and mix until the dough starts to form.Tip: Be careful not to overwork the dough.

Step 5

5. Quickly knead the dough by hand, divide into two parts, roll each part to a thickness of 3 mm (0.15 inch), wrap in plastic, and refrigerate for 4 to 6 hours.

Step 6

6. Roll out the chilled dough between two sheets of parchment paper until it’s 2 mm (0.1 inch) thick. Cut and lay out the bottoms and sides for the tartlets, pressing gently.Tip: Rolling between parchment paper helps prevent sticking.

Step 7

7. Freeze the tartlet shells for a couple of hours, then trim the excess dough from the tops. Bake at 150-155°C (302-311°F) for 20 to 22 minutes. Cool on a wire rack.Tip: Freezing the dough helps it hold its shape during baking.

Step 8

8. For the brownie: Melt 150 grams (5.30 ounces) of butter and 55 grams (1.95 ounces) of 66% chocolate in a saucepan over low heat, stirring occasionally. Remove from heat.Tip: Melt chocolate and butter slowly to prevent burning.

Step 9

9. Pour the melted mix into a bowl. Add 120 grams (4.25 ounces) of brown sugar and 28 grams (1.00 ounce) of sifted cocoa. Mix well.Tip: Sifting cocoa helps to prevent clumps.

Step 10

10. Add 75 grams (2.65 ounces) of mascarpone and whip at medium speed until well combined. Add 2 eggs one at a time, then mix in 1 gram (0.05 ounce) of vanilla paste and 1 gram (0.05 ounce) of salt.

Step 11

11. Finally, sift 40 grams (1.40 ounces) of flour into the mixture and stir until combined. Spread the brownie batter into a mold 1-1.5 cm (0.4 to 0.6 inch) high. Bake at 160°C (320°F) for about 40 minutes. Cool completely.Tip: Use a toothpick to check if the brownie is done; it should come out with a few moist crumbs.

Step 12

12. For the chocolate caramel ganache: Soak 3 grams (0.10 ounce) of gelatin in 18 grams (0.65 ounces) of cold water. Place 165 grams (5.80 ounces) of white chocolate with caramel in a blender glass.Tip: Be precise with gelatin measurements to ensure proper texture.

Step 13

13. Bring 200 grams (7.05 ounces) of 35% cream to a boil and remove from heat. Dissolve the gelatin in the cream, then pour the mixture over the chocolate. Blend until emulsified.Tip: Use an immersion blender for a smooth ganache.

Step 14

14. Once the ganache cools to 35°C (95°F), add 55 grams (1.95 ounces) of butter and blend until smooth. Pour the ganache into the tartlet shells over the brownie crumbs. Refrigerate for 6 to 8 hours to set.Tip: Cover ganache with plastic wrap touching the surface to prevent a skin from forming.

Step 15

15. For the chocolate glaze: Melt 90 grams (3.15 ounces) of 66% chocolate, 70 grams (2.45 ounces) of butter, 6 grams (0.20 ounce) of glucose syrup, and 30 grams (1.05 ounces) of water in a heat-resistant bowl over a water bath, stirring until completely smooth.Tip: Avoid water contamination in the chocolate to prevent seizing.

Step 16

16. Cool the glaze to 30°C (86°F) and then cover the chilled tartlets. Refrigerate the finished tartlets for a couple of hours.Tip: Use a thin, even layer of glaze for best results.

Step 17

17. Decorate the tartlets as desired before serving.Tip: Fresh berries or edible gold leaf can add a beautiful finishing touch.

Servings

How you serve this delightful pastry can elevate it to a whole new level. Here are some fun and creative ideas to make your dessert presentation sparkle: First things first, **serve these pastries chilled**. The contrast between the cold ganache and the rich brownie crust is divine! 🍫✨ Nothing says fancy like a drizzle of melted white chocolate or **raspberry coulis** on the plate. It adds a burst of color and tangy sweetness that complements the chocolate layers perfectly. Add a scoop of **vanilla or salted caramel ice cream** beside the tartlet for an extra indulgent touch. 🍨🤤 You could also scatter some fresh berries, like raspberries or strawberries, around the plate. The freshness and slight acidity cut through the richness of the pastry, offering balance. Feeling playful? **Top each tartlet with a dollop of whipped cream** and a sprinkle of finely chopped nuts or edible gold flakes for a dazzling effect. ✨ For a classy affair, serve these pastries with a hot cup of **espresso or a glass of dessert wine**. The flavors harmonize beautifully and add to the luxurious eating experience. If you're packing these for a picnic, wrap each tartlet in parchment paper and tie it with a small, elegant piece of twine. This gives it a rustic yet charming look—instant picnic chic! 🧺 However you choose to serve, **enjoy every bite** of these irresistible chocolate delights.

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.

Variations

Whether you’re gluten-sensitive or vegan, this recipe is versatile enough to accommodate your needs without sacrificing flavor. 🌟 **Gluten-Free Variation**: Substitute the regular flour in both the chocolate shortcrust pastry and brownie with a certified gluten-free flour blend. **Tip**: Adding a teaspoon of xanthan gum can help mimic the elasticity of gluten. **Vegan Variation**: Replace the butter with a plant-based alternative, such as coconut oil or vegan butter. For the eggs, use a flaxseed mixture (1 tablespoon ground flaxseed + 3 tablespoons water per egg). Swap out mascarpone for a vegan cream cheese to maintain that luscious creaminess. For the chocolate and ganache, make sure to use dairy-free chocolate and coconut cream instead of regular cream. These variations will ensure everyone can enjoy this mouthwatering treat! 🌱✨

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.