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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Lisa Caines
[email protected]I can't wait to try this recipe! It looks so delicious and I love the combination of espresso and chocolate.
Sam Kell
[email protected]These tartlets are the perfect dessert for a special occasion. They're elegant, delicious, and sure to impress your guests.
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[email protected]I'm not a baker, but I was able to follow this recipe and make these tartlets without any problems. They were a big hit with my family and friends.
Raen Nieze
[email protected]These tartlets were a breeze to make and they turned out absolutely perfect. I'll definitely be adding this recipe to my regular baking rotation.
M Salman M Salman
[email protected]I had a hard time finding some of the ingredients for this recipe, but I was able to substitute them with similar items. The tartlets still turned out great!
itx_ RK
[email protected]These tartlets were a bit too time-consuming to make, but they were definitely worth the effort. The end result was stunning and tasted even better than it looked.
Talita Jobela
[email protected]I'm not a huge fan of espresso, but these tartlets were surprisingly delicious. The ganache was perfectly balanced and the crust was the perfect complement.
Ishmael Adini
[email protected]These tartlets were a bit too sweet for my taste, but I think that's just a personal preference. The ganache was very rich and flavorful, and the crust was nice and crispy.
Okevio Crump
[email protected]I followed the recipe exactly and my tartlets turned out perfectly. The ganache was smooth and silky, and the crust was golden brown and flaky.
Tayyba Batool
[email protected]I love the way these tartlets look! They're so elegant and perfect for a special occasion.
Mahmoud Taha
[email protected]These espresso ganache tartlets were a hit at my last dinner party! The combination of the rich, creamy ganache and the flaky tart crust was simply divine. I'll definitely be making these again.