Imported from Instagram
Dessert Tartlets with Chocolate Ganache and Almond Base
A delicate individual dessert with a crisp cookie-and-almond base topped with rich dark chocolate and cream ganache. The dessert is chilled until it reaches a stable, creamy texture.
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Ingredients
- 150 g Cookies (For the base)
- 60 g Butter (Melted; for the base)
- 40 g Almonds (For the base)
- 100 g Dark chocolate (For the ganache)
- 140 ml 33% cream (For the ganache)
- 10 g Butter (Add to the ganache at the end)
Steps
- 1
Combine the cookies and almonds. Crush them into fine crumbs.
- 2
Add 60 g of melted butter to the crumbs and mix until evenly moistened.
- 3
Divide approximately 2 tbsp of the crumb mixture among paper muffin liners and form the dessert bases.
- 4
Refrigerate the formed bases for 30 minutes.
- 5
For the ganache, combine the dark chocolate and cream.
- 6
Heat the chocolate and cream until hot, almost boiling. Do not bring the mixture to a vigorous boil.
- 7
Stir the mixture until smooth, then add 10 g of butter at the end and stir until melted.
- 8
Pour the ganache over the chilled bases.
- 9
Refrigerate the desserts again for at least 1 hour, until the ganache has set.
Notes
The source does not specify the exact number of servings; it was estimated based on dividing approximately 2 tablespoons of crumbs among each liner. The ganache heating temperature is not specified—the cream should only be heated until very hot, almost boiling.
Nutrition per serving
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