Chocolate & Nut Tartlets

Name: Chocolate & Nut Tartlets
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: International
Ingredients: 1 pâte sablée; 100 g of dark chocolate; 80 ml of heavy cream ((30% fat)); 20 g of butter; 20 g of powdered sugar; hazelnuts (whole); almonds (whole); walnuts

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These tartlets have a baked shortbread crust filled with chocolate and nut ganache. 🥧 The ganache has to set in the fridge. It's a rich petit four.

Total time: 35 min
Prep: 20 min
Cook: 15 min
Rest: 1 h
Difficulty: Easy
Per person: €1.25

By the CookinBreak team

Ingredients 8

tartlets

Estimated cost €5.00

Equipment

Rolling pin
Round tartlet pan(8-10 cm diameter)
Saucepan
Bowl
Spatula
Whisk
Knife
Oven
Baking sheet
Pie weights
Parchment paper

Instructions

Tap a number to check off the step, and a time to start a timer.

Preheat your oven to 350 °F.

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Roll out the shortbread dough and cut out 4 circles to line your tartlet pans.

Line the pans with the dough. Lightly prick the bottom with a fork.

Cover the dough with parchment paper and add pie weights or dried beans.

Blind-bake for until the dough is golden.

Meanwhile, heat the heavy cream in a saucepan until simmering.

Pour the hot cream over the chocolate, cut into pieces, in a bowl.

Stir gently to get a smooth ganache. Add the butter and powdered sugar. Mix again.

Pour the ganache into the cooled tartlet shells.

Decorate with hazelnuts, almonds or whole walnuts.

Refrigerate the tartlets for at least before serving.

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Goes well with

🎅 Christmas: all recipes

As a starter

5.0

Baked Pear with Gorgonzola and Walnuts

30 minEasy

As a main

Roast Christmas Goose

3 h 30Medium

To drink

5.0

Christmas Cinnamon Hot Chocolate

15 minEasy

Nutrition facts

per serving · estimate

380kcal

Protein5 g5%
Carbs30 g33%
Fat25 g62%
Fiber3 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

👉 For even more indulgent tartlets, add a thin layer of praline under the ganache before pouring in the chocolate 😋! It adds an irresistible crunch and a burst of flavor! 🍫🥜

Freezing : Can you freeze this recipe?

Yes

Assembled tartlets not recommended (softened crust, crystallized ganache). Shortbread dough raw or baked: up to 2 months, well wrapped.

Storage : How long does it keep?

Assembled tartlets: keep 2-3 days max in an airtight container in the fridge. Baked shortbread shells alone: 5 days in an airtight container. Ganache: 3 days in the fridge.

Making ahead : Can you make it the day before?

Yes

The shortbread crust can be made and baked the day before. The ganache can also be made the day before and added just before serving.

Reheating : How do you reheat it?

Serve at room temperature or slightly chilled. Reheating compromises the texture of the crust and ganache.

Variations

Vary the nuts: pistachios or pecans.
Add a little orange zest to the ganache.
Sprinkle with a pinch of fleur de sel.

Mistakes to avoid

Skipping the blind baking: cover the dough with parchment paper and pie weights for 12 to 15 minutes.
Filling warm shells: pour the ganache into cooled shells.
Serving right away: refrigerate at least 1 hour.

Frequently asked questions

How do you make chocolate tartlets?

Line 4 tart pans with the shortbread dough, prick it, blind-bake 12 to 15 minutes, pour in the ganache made with 100 g of chocolate and 80 ml of hot cream, decorate with nuts and refrigerate 1 hour.

How do you make the ganache?

Heat the cream until simmering, pour it over the chopped dark chocolate, stir gently to get a smooth ganache, then add the butter and powdered sugar and mix again.

How do you blind-bake the dough?

Prick the bottom with a fork, cover with parchment paper and pie weights or dried beans, and bake 12 to 15 minutes at 180 °C until the dough is golden.

Which nuts for decorating?

Decorate with whole hazelnuts, almonds or walnuts, placed on the ganache before refrigerating the tartlets. They add crunch to this rich petit four.