ESPRESSO-GANACHE TARTLETS
Categories Coffee Milk/Cream Mixer Chocolate Dessert Bake Chill Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 13
Steps:
- For crust:
- Using electric mixer, beat butter and sugar in medium bowl until light. Beat in egg. Add flour, baking powder, and salt; beat just until blended. Divide dough among six 3-inch-diameter tartlet pans with 1-inch-high sides and removable bottoms. With floured fingertips, press dough into pans. Refrigerate 1 hour, then freeze 10 minutes. Preheat oven to 350°F. Bake tartlets until golden brown, about 25 minutes. Transfer to racks and cool completely.
- For filling:
- Mix 1/4 cup hot water and espresso powder in small bowl until espresso dissolves. Bring cream and sugar to simmer in heavy medium saucepan, stirring until sugar dissolves. Remove from heat. Add chocolate; stir until melted and smooth. Mix in espresso mixture. Pour hot filling into tartlets. Chill until chocolate sets, at least 2 hours. (Can be made 1 day ahead. Cover and keep refrigerated.) Remove tart pan sides from tartlets. Transfer to plates and serve.
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Ol' Poppy
[email protected]These tartlets were a huge disappointment. The ganache was too runny and the pastry crust was too dry.
Shahzeb Jatoi
[email protected]I followed the recipe exactly, but my tartlets didn't turn out as good as the ones in the picture. I'm not sure what I did wrong.
Mar Iam
[email protected]These tartlets are a bit too sweet for my taste, but they're still pretty good.
Emelio Cole
[email protected]I'm not a big fan of ganache, but I loved the espresso ganache in these tartlets. It was the perfect balance of sweet and bitter.
Shanioya Brown
[email protected]These tartlets are so beautiful, they look like they came from a bakery!
Tom Privett
[email protected]I had a little trouble getting the pastry crust to roll out evenly, but other than that, these tartlets were easy to make.
Ed Regis
[email protected]These tartlets are a bit pricey to make, but they're worth the splurge for a special occasion.
Md Shuvo Hossain sk
[email protected]I'm not a huge fan of espresso, but I still really enjoyed these tartlets. The ganache is rich and chocolatey, and the pastry crust is flaky and buttery.
Fiyaz Ali
[email protected]These tartlets are the perfect size for a sweet treat after dinner. They're not too heavy, and they're just the right amount of sweetness.
Alexander Janowitz
[email protected]I love that these tartlets can be made ahead of time. It makes them perfect for busy weeknights.
Raj Kumar
[email protected]These tartlets are a bit time-consuming to make, but they're definitely worth the effort. They're so delicious!
Ruby Ann Alvarez
[email protected]The espresso ganache is so rich and creamy, and it pairs perfectly with the sweet pastry crust.
hiieero
[email protected]I've made these tartlets several times now, and they always turn out perfectly. They're the perfect dessert for any occasion.
Nolundi Flathela
[email protected]These espresso ganache tartlets were a hit at my dinner party! The combination of the rich chocolate ganache and the flaky pastry crust was divine.