Plain tartlets with ganache glaze

Sieve.

Rub in.

Dissolve the sugar in the whole beaten egg. Blend both sets of ingredients together.

Refrigerator for 1 hour. Roll into 5cm flan rings. Bake blind at 180°C for 12 to 15 minutes.

Melt over a bain marie.

Whisk hot and then cold as for sabayon.

Gently fold the two mixes together. Pipe into the tart shells and bake in the oven at 120ᵒC for 10 – 15 min until set. Do not place in the fridge afterwards as this will change the texture.

Place both ingredients into a plastic bowl. Heat in a microwave 1 minute on full power. Stir well to create a smooth emulsion.

Tools: 2 rectangle sheets of acetate, a rolling pin and a small round cutter. 
Prepare a batch of precrystallised 811 dark chocolate. Ladle a small amount of prepared chocolate onto on top edge of one acetate sheet. Place the second acetate sheet on top of the sheet. Using a rolling pin smooth the chocolate between the two sheets. Almost immediately score circles with the cutter through both acetate sheets. Allow to set at 12ᵒC for at least two hours. When ready to use remove the top acetate sheet, using a palette knife remove prepared cut circles to decorate each tartlet. The chocolate will be very thin and shiny on both sides.