tartlets | Cecile's Cuisine

When I entertain, I like to offer a large array of food. I like to cook so spending time in the kitchen is not an issue, and I like that my guests have choices. My buffet or tables will often present various meats, seafood, starches, vegetables and of course desserts. As far as desserts, i always like to try to fix a couple of them because not everyone like the same thing and I love variety myself. I often like to present something chocolatey, something fruity and something else.

Well because I always, always do too much, I inevitably run out of time in my preparation. I will tell you that tartlets are great for that reason:

1. you don’t have to make the dough if you don’t have time which take considerably time off.

2. you can prepare and cook the tartlets many days earlier so that all you have to do on the day of the party is to fill them up.

3. Some fillings are really easy and fast to make.

Today, i will share with you one of my favorite filling. It is a Orange flavored Whipped Ganache.

Ingredients for about 45 tartlets:

1 pack of pie crust
1 1/2 cup of semi-sweet chocolate
1 cup of heavy cream
1-2 tbsp of Blood Orange Olive Oil from Demarle

Place the chocolate chips into a medium size bowl.
Pour the cream into a microwavable bowl and cook the cream in the microwave for 2 minutes or until bubbling hot.
Pour the hot cream over the chips. Leave it alone for a few minutes so that the cream will slowly melt the chips.
With a small whisk, mix slowly the cream until the mixture is smooth and free of lumps. Add the olive oil and mix well.
Place the mixture into the fridge or the freezer so that it will cool and congeal.
Meanwhile prepare the tartlets.
Turn the oven to 400.
Place the mini tartlet on top of a perforated sheet ( it will cook more evenly).
Unroll your roul’pat on your counter and roll out the pie crust.
With a pie crust cutter of 2 1/4″, cut the crust into small pie shells.
Place the pie shells onto the mini tartlet pan and with a shaper, press the pie crust down so that it will take the form of the pan.
With a fork, puncture the pie crust so that a ” bubble” will not form at the bottom when it is baking. Set aside.
Place some porcelain beads, or dry pinto beans in each pie shell so that they will stay flat and you will be able to fill more filling.
Cook the shells for 13-15 minutes or until they are a golden brown.
Let them cool completely.
Place the 1/2 cup of chocolate chips into a bowl and melt in the microwave for 60 sec. or until the mixture is very liquid and free of lumps. You may cook for another 30 sec if needed, stir and cook again for 30 sec. again.
With a pastry brush, brush the inside of each tartlets. ( this step is not necessary of the tartlets will be eaten within a few hours). If not, you will need to brush the tartlets with the chocolate so that it will act as a “barrier” against the moisture of the ganache and the tartlets will stay crisp and crunchy.
Place the chocolate mixture into a kitchen mixer and mix until the mixture is very fluffy.
Place the star tip at the end of the pastry bag and fill the bag with the whipped ganache.
Pipe the ganache into the tartlets and decorate with an orange fruit paste. Et voila!
Easy, yummy and impressive;-)