This series of Best Chocolate Tartlets offer operators the opportunity to tap into a wide range of occasions by featuring different chocolates and a range of toppings. This recipe can be utilised by cafés and casual dining outlets. The tasty tartlets are filled with creamy Callebaut 811 ganache and topped with a variety of decorations and seasonal fruit to create the wow factor. Topped with Mona Lisa scarlet metallic flakes, gold rocks or chocolate blossoms, they certainly are stunning!This series of Best Chocolate Tartlets offer operators the opportunity to tap into a wide range of occasions by featuring different chocolates and a range of toppings. This recipe can be utilised by cafés and casual dining outlets. The tasty tartlets are filled with creamy Callebaut 811 ganache and topped with a variety of decorations and seasonal fruit to create the wow factor. Topped with Mona Lisa scarlet metallic flakes, gold rocks or chocolate blossoms, they certainly are stunning!This series of Best Chocolate Tartlets offer operators the opportunity to tap into a wide range of occasions by featurin...
Pastry
Ingredients: Pastry
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280 gplain flour
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150 gbutter
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90 gicing sugar
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30 gground almonds
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40 gcocoa powder
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1 piece(s)Egg
Chocolate Ganache
Ingredients: Chocolate Ganache
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83 gwhipping cream
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15 gsoftened butter
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8 gglucose
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95 g
Topping option - Ruby
Ingredients: Topping option - Ruby
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3 piece(s)Mona Lisa Dark Chocolate Large Pencils
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6 piece(s)strawberries
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30 gMona Lisa Scarlet Metallic Flakes
Topping option - Gold
Ingredients: Topping option - Gold
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3 piece(s)Mona Lisa Dark Chocolate Large Pencils
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35 gMona Lisa Gold Metallic Chocrocks™
Topping option - Dark
Ingredients: Topping option - Dark
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50 gCallebaut Blossoms Dark
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gdiced mango
Topping option - White
Ingredients: Topping option - White
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70 gMona Lisa White Chocolate Blossoms
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g
Topping option - Milk
Ingredients: Topping option - Milk
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3 piece(s)Mona Lisa Dark Chocolate Large Pencils
Assembling
Mix the plain flour, icing sugar, ground almonds and cocoa powder
Rub the butter into the dry ingredients mixture
Add the eggs and mix together to form a dough (If the mixture is too dry, add a dash of water)
Roll out the dough until 4mm in thickness
Refrigerate for 30 minutes
Separate into 7cm tart cases
Bake at 180°C for 8 minutes
It’s now time to make the ganache! Bring the cream and glucose to the boil
Pour over the chocolate and combine
Allow the ganache to cool to 40°C
Add the softened butter and mix
Fill the tart cases and decorate with your chosen toppings!
Extra
If you wish to experiment by using a different Callebaut chocolate please substitute the chocolate in the original recipe for the following measurements:
280g Callebaut gold chocolate
320g Callebaut 811 milk chocolate
380g Callebaut ruby chocolate
400g Callebaut W2 white chocolate
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