Tested till perfect Chocolate Silk Tartlet Trio

Chocolate Silk Tartlet Trio

Three tiny tartlets – each just a mouthful – showcase ultrasmooth, ultrarich whipped chocolate ganache, known as “silk.” You'll need to use premium chocolate and have the cream at room temperature. Each flavour makes 8 tartlets – perfect for a serving of 3 each.

By Donna Bartolini

Source: Canadian Living Magazine: January 2007

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Ingredients

  • 1 cup 1cupall purpose flour
  • 1/2 cup 1/2cupicing sugar
  • 1/3 cup 1/3cupcold butter, cubed
  • 1 1egg yolkegg yolks

white chocolate silk

  • 1-1/2 oz 1-1/2ozwhite chocolate, finely chopped
  • 3/4 tsp 3/4tspbourbon or rum
  • 3 tbsp 3tbspwhipping cream
  • 2 tbsp 2tbsptoasted chopped pecans

milk shocolate silk

  • 3/4 tsp 3/4tspinstant coffee granules
  • 3 tbsp 3tbspwhipping cream
  • 2 oz 2ozmilk chocolate, finely chopped
  • 1/2 oz 1/2ozsemisweet chocolate

dark chocolate silk

  • 1-1/2 oz 1-1/2ozsemisweet chocolate or bittersweet chocolate, finely chopped
  • 1 tsp 1tspbutter
  • 1/4 cup 1/4cupwhipping cream
  • 8 8fresh raspberryraspberries
To change the number of servings, enter the number, then press "calculate". or reset

Preparation

In bowl, whisk flour with icing sugar; using pastry blender, cut in butter until mixture is in fine crumbs. Whisk egg yolk with 1 tbsp (15 mL) water; stir into flour mixture just until dough begins to clump. Turn out onto floured surface. Knead a few times to form ball; press into disc. Cover and refrigerate until firm, about 1 hour.

Between waxed paper, roll out dough to scant 1/8-inch (3 mm) thickness. Using 2-inch (5 cm) round cutter, cut 24 rounds. Press into 2-3/4- x 1-1/4-inch (7 x 3 cm) tartlet or muffin cups, pressing into corners; freeze for 1 hour. Pierce bottoms all over with tip of knife. Bake in centre of 350°F (180°C) oven for 10 minutes. If puffing in centre, gently press down with back of spoon. Bake until golden, about 10 minutes longer. Let cool in pans on rack. (Make-ahead: Store in airtight container for up to 3 days or freeze for up to 2 weeks.)

White Chocolate Silk: In bowl over saucepan of hot (not boiling) water, heat chocolate with bourbon until three-quarters melted. Remove from heat; stir until melted. Stir in cream until smooth. Place over smaller bowl of ice water; beat just until thickness of icing, being careful not to overbeat and split filling.

Drop a few pieces pecans into each of 8 of the tart shells. Using piping bag fitted with medium star tip or with spoon, pipe chocolate mixture into shells. Top with remaining pecan pieces. (Make-ahead: Refrigerate in airtight container for up to 24 hours.)

Makes 8 tartlets.

Per Tartlet: about 189 cal, 2 g pro, 12 g total fat (6 g sat. fat), 19 g carb, 1 g fibre, 44 mg chol, 51 mg sodium. % RDI: 2% calcium, 5% iron, 8% vit A, 13% folate.

Milk Chocolate Mocha Silk: In small bowl, dissolve coffee granules in 1/4 tsp (1 mL) water; add cream. In another small bowl over saucepan of hot (not boiling) water, heat milk chocolate until three-quarters melted. Remove from heat; stir until melted. Stir in cream mixture until smooth. Place over smaller bowl of ice water; beat until thickness of icing, being careful not to overbeat and split filling.

Using piping bag fitted with medium star tip or using spoon, pipe chocolate mixture into 8 of the tart shells. Using vegetable peeler, peel semisweet chocolate into shards; garnish tartlets. (Make-ahead: Refrigerate in airtight container for up to 24 hours.)

Makes 8 tartlets.

Per Tartlet: about 191 cal, 2 g pro, 11 g total fat (7 g sat. fat), 21 g carb, 1 g fibre, 46 mg chol, 54 mg sodium. % RDI: 2% calcium, 6% iron, 9% vit A, 13% folate.

Dark Chocolate Silk:  In small bowl over saucepan of hot (not boiling) water, heat chocolate with butter until three-quarters melted. Remove from heat; stir until melted. Stir in cream until smooth. Place bowl over smaller bowl of ice water; beat just until thickness of icing, being careful not to overbeat and split filling. Using piping bag fitted with medium star tip or using spoon, pipe chocolate mixture into each of 8 of the tart shells. Garnish with raspberry. (Make-ahead: Refrigerate in airtight container for up to 24 hours.)

Makes 8 tartlets.

Per Tartlet: about 186 cal, 2 g pro, 11 g total fat (7 g sat. fat), 20 g carb, 1 g fibre, 48 mg chol, 51 mg sodium. % RDI: 1% calcium, 6% iron, 9% vit A, 2% vit C, 14% folate.

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