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.
Servings:
Ingredients:
Chocolate Silk Tartlet Trio
Photography by Yvonne Duivenvoorden
-
1 cup (250 mL) all-purpose flour
1/2 cup (125 mL) icing sugar
1/3 cup (75 mL) cold butter, cubed
1 egg yolk
White Chocolate Silk:
1-1/2 oz (45 g) white chocolate, finely chopped
3/4 tsp (4 mL) bourbon or rum
3 tbsp (50 mL) whipping cream
2 tbsp (25 mL) toasted chopped pecans
Milk Chocolate Mocha Silk:
3/4 tsp (4 mL) instant coffee granules
3 tbsp (50 mL) whipping cream
2 oz (60 g) milk chocolate, finely chopped
1/2 oz (15 g) semisweet chocolate
Dark Chocolate Silk:
1-1/2 oz (45 g) semisweet or bittersweet chocolate, finely chopped
1 tsp (5 mL) butter
1/4 cup (50 mL) whipping cream
8 fresh raspberries
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.
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.
Source
Canadian Living Magazine: January 2007
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »