Fruit is good but Chocolate is Better. Wouldn’t you agree???
Those Strawberry Tarts did not last long with the little ogres that I have at my house and since I am at home not doing a whole lot, I decided to make another dessert from Stephane Glassier. His desserts are so fantastique. They can be a bit of a challenge as they involve many steps but I had plenty of time on hands so that did not scare me. Here we go…
Ingredients for 7-8 3 inches Individual Tartlets:
Almond Pie Crust:
- 250 gr. of flour
- 150 gr. of butter at room temperature
- 2.5 gr. of salt
- 93.75 gr. of powdered sugar
- 31.25 gr. of almond mill/ or flour
- 55 gr. of whole eggs ( which is about 1 egg)
- In a large bowl, mix the butter and the flour until the mixture looks like sand.
- Add the rest of the ingredients and kneed with your hands, or use a mixer.
- Place the dough onto a plastic wrap and shape into a log of about 3 inches. Place the log into the fridge and let it rest for at least an hour.
- When the dough has rested, take it out of the fridge.
- Cut 1 inch disc, and place it onto a roulpat. Fold the roulpat over the disc, and with a rolling pin, roll the dough into a disc of about 5 inches wide, and 3 mm. thick.
- The dough will be too soft to pick up, so lay the roulpat with the dough upside down as shown, and slowly pull the roulpat off the dough.
- Push the dough inside the tartlet mold and with your fingers, push the dough so that it will fit perfectly inside.
- Repeat steps 5 thru 7 until you have exhausted all the pie crust.
- Place the tray back into the fridge to cool again for 1-2 hours.
- After the crust has rested, turn the oven to 320 and cook the pastries for 15-20 minutes.
- When the pastries are cooked, remove them from the oven and let them cool completely.
- 100 gr. of heavy cream
- 195 gr. of milk
- 50 gr. of sugar
- 50 gr. of egg yolks or about 2 1/2 egg yolks
- 145 gr. of chocolate chips ( preferably Ghiradhelli Bittersweet)
- Pour the cream and the milk into a small saucepan and bring it to boil.
- Meanwhile in a bowl, beat the egg yolks and the sugar until the mixture become thicker and whitens.
- Pour the hot milk onto the egg mixture and stir.
- Pour this mixture back into the saucepan and cook over medium heat while constantly stirring until the mixture thickens and can coat the soon as shown below.
- Pour the custard thru a fine sieve over the chocolate chips. Stir with a spoon or a whisk to have a homogeneous mixture.
- Cover the container with plastic wrap. Place the custard into the fridge to cool.
Meanwhile prepare the Chocolate Glaze:
- 125 gr. of heavy cream
- 100 gr. of Beaume Syrup ( which is 50 gr. of water and 50 gr. of sugar)
- 50 gr. of glucose. ( you can substitute with corn syrup)
- 50 gr. of bittersweet chocolate ( ghiradhelli)
- 250 gr. of chocolate coating
- In a small saucepan, put the water, and the sugar and bring to boil until it is becoming a thick syrup.
- Add the glucose/ or the corn syrup to the syrup, the cream and the chocolate.
- Cook this mixture over a medium heat until the chocolate is completely melted. Stir well. Set aside to cool.
To assemble the tartlets:
- Fill the chocolate Mousse into the pastry shells. Place them into the fridge to cool and congeal.
- Pour the chocolate glaze over the chocolate mousse.
- Place into the fridge to cool, and then decorate the tartlets with chocolate ribbons, macarons and other decorations. I used Candied Meyer Lemons Slices and Sugar Coated Hazelnuts.
- Make Candied Lemon Slices,
- In a small saucepan, add 1/2 cup of water and 1/2 cup of sugar and cook until the sugar has dissolved but does not come to boil. Add 1 -2 Sliced Meyer Lemon and cook at low temperature for 15 minutes until the lemon looks translucent. Let them cool before using them.
Bon Appetit and Happy Cooking!!!
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