Semisweet Chocolate and Lemon Ganache Tartlets
Ingredients
Tartlet
dough:
1-1/2 cups all-purpose flour
1/2 cup confectioners' sugar
1/8 tsp. fine-grained kosher or sea salt
4 oz. (1 stick) unsalted butter, chilled
1 large egg yolk at room temperature
1 tbsp. heavy whipping cream
1/2 tsp. pure vanilla extract
Filling:
4 oz. semisweet chocolate, finely chopped
1/3 cup heavy whipping cream
Zest of 2 large lemons, finely grated
Garnish:
1/4 cup heavy whipping cream
1 tbsp. honey
Zest of 1 large lemon, finely grated
Cooking Directions
1. For the pastry dough place the flour, sugar, and salt in the work bowl of a
food processor fitted with the steel blade. Pulse to blend.
Cut butter into small pieces and pulse until it is in tiny pieces, 30 seconds.
2. Mix egg yolk, cream, and vanilla together and pour through the feed tube.
Process until dough forms a ball, 1 minute. Shape dough into a flat disk and
double wrap in plastic. Chill until firm, about 3 hours.
3. Center an oven rack and preheat to 375°F. Roll out dough on a lightly
floured flat surface to 1/4"-thick. Cut out eight 4"-round circles
and fit each into the 8 cavities of a 2" heart-shaped silicone pan. Put
pan on baking sheet and chill in the freezer 10 minutes.
4. Line each cavity with foil and tart weights. Bake 10 minutes. Remove foil
and weights and bake another 12 minutes. Remove from oven and cool on a rack.
Gently remove the pan from the tartlets.
5. For the filling, place chocolate in a large bowl. Heat cream to a boil and
pour over chocolate. Stir together until smooth. Stir in lemon zest. Divide
filling evenly among the 8 tartlet shells. Chill 1 hour.
6. Whip cream until fluffy and add honey. Whip until soft peaks. Garnish each
tartlet with a dollop of whipped cream and sprinkle with lemon zest.
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