Chocolate Ganache Tartlets with Walnut Shortbread Crust


The weekend is here people! If your like me your probably thinking about spending some quality time in your kitchen cooking or baking up something. Or maybe you just want to treat someone special. These little beauties are easy to make! The shortbread crust has a wonderful texture and the addition of walnuts gives these tartlets a lovely aroma  that adds that extra something to the overall flavor of the dessert. I like using raspberries but it would be equally delicious with blueberries or strawberries. 


To make the Crust:

     -   1/2 cup Butter melted and cooled
1/4 cups Confectioners Sugar
     -   1/2 teaspoon {pure} Vanilla Extract
     -   1/4 teaspoon {pure} Almond Extract
     -   1 cup All Purpose Flour
     -   1/2 cup Walnuts ground
     -   1/4 teaspoon Salt

1. Pre Heat oven to 350 degrees and spray or grease a 3 tartlet pans, or one 9 inch tart pan with removable bottoms.

2. Sift over a large bowl flour, salt, and confectioners sugar. Add vanilla and almond extracts to cooled melted butter. In a food processor ground walnuts then add butter and pulse to combine.

3. Put 1/2 of the flour mixture into the food processor and pulse a few times then scrape side and add the other 1/2. Pulse to combine and transfer to a bowl. It shouldn't be to wet, just enough to hold itself together.

4.Make 3 equally sized dough balls and press into tart pans with your fingers until evenly distributed on sides and bottom. You can use the bottom of a floured glass to smooth it out if you like. 

5. Place the tart pans in the oven and bake for 15 to 20 minutes until lightly browned. To ensure even baking you may want to test you oven to see where the hot spots are. Check ou the link for more info

6. When done place them on a wire rack until cool enough to touch and gently remove from tart pans, let it cool, while they cool make the ganache.


To make the Ganache:

     - 8 ounces quality semisweet and dark chocolate
     - 1 cup Heavy Cream
     - 1 tablespoon Unsalted Butter, room temperature

1. Place chocolate in a heatproof bowl and set aside.

2. Heat cream in small sauce pan and heat watch carefully not to let it boil. Remove from heat and immediately pour over chocolate, let it rest for a couple of minutes, add butter and then whisk to combine, let it cool slightly.

3. Once the tartlets are cooled completely pour the ganache into each tartlet and place raspberries or whatever fruit you prefer. Serve after dinner or store in an air tight container up to 2 days.


Tanya YoungmanComment