05 November 2012

Chocolate Marmalade Tartlets

Here I suggest you an easy way to fill tartlets, with chocolate and jam, just a perfect combination. You can fill them with your favorite jam, in my case I used the pumpkin jam I did, which is spiced and very tasty and mixed with the chocolate ganache is absolutly delicious. I love the touch that  caramelized pine nuts gives to this dish, but you can also easily substitute for an other nut. But make sure you put those three ingredients, jam, chocolate and crunchy nuts for ultimate in flavour and texture.

Tartlets are so easy to make. You will just need to make the crust, it is also posible to buy it on a store ready to use. Of course I rather do one by myself, much healthy and with ingredients that for sure everybody has at home. 

Pâte Sablée {based on Martha's Stewart}
140 g butter cubed and room temperature
100 g white sugar (I used vanilla sugar I made)
190 g all-purpose flour
1 teaspoon salt

With an electric mixer beat the butter and the sugar until pale and fluffy, about 3 minutes. Add flour and salt, beat until just combined, do not overmix. Shape the dough into a ball, and wrap in plastic. Refrigerate 1 hour or up to 2 days, or freeze up to 3 months.

On a lightly floured surface, roll out the dough 3/4 mm thick and make a disk a little bit bigger than your tartlet shells with removeable bottoms. Press each portion into the bottoms and sides and pierce the bottoms of the shells all over with a fork. Refrigerate them for 30 minutes.

Preheat oven to 180º. Cover tartlet shells with baking paper and fill them with dried beans. 

Bake in preheated oven until edges are golden. Remove paper and weights and continue baking until crust is golden-brown all over, about 10 minutes. Transfer to a wire rack and let cool completely.

Chocolate Ganache
150 ml heavy cream
190 g chocolate, finely chopped
Pumpkin jam (or your favourite jam)
caramelized pine nuts for garnish (optional)

Put the chocolate chopped into a bowl. Bring the heavy cream to a boil on a medium saucepan over medium heat. Remove just when starts boiling and pour into chocolate bowl and stir with a rubber spatula until smooth. Let it cool for 5 mintues.

Once tartlet shells are completly cold, remove tins, spread the bottom with the jam and cover with the chocolate ganache. Tap tartlets to flatten. Top with some caramelized pine nuts.

Serve cold.

I think this pumpkin jam is amazing but I would also recommend you any other homemade jam.

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