|The original recipe
This recipe serves six, if making tartlets, and at eight in a round tin. The amount of pastry is probably about right for six square tartlets, but I only had a round 21 cm tin and there was twice as much as needed (surface to volume ratio, you know). I found that loose-based tart tins were not a great success. A solid tin or tins is preferable. There is no need to line or grease the tin.
For the pastry :
150g wheat flourFor the ganache filling :
75g buckwheat flour
25g ground almond powder
70g icing sugar
A pinch of salt
150g unsalted butter, cut into small cubes
300g good quality dark chocolate, the best you can find. I used 72% cocoa solidsTo decorate :
30cl liquid cream (30%fat)
30g crystallised gingerMethod
or 2 confit clementines
Prepare the pastry :
Sift the wheat flour and the icing sugar. Place all the dry ingredients for the pastry in the bowl of a food processor or blender. Mix until well blended. Add the butter and the egg. Mix until the pastry forms an irregular ball. Mould it into a ball shape with your hands. Wrap the pastry in cling film and chill it in the fridge for an hour. Do not leave it in the fridge (as I did, for four hours) because it goes rock-hard - if you need to leave the pastry for more than an hour, move it to a cool place. If making one large tart, cut the pastry ball in half and freeze one half for next time.Make the pastry shell :
Preheat the oven to 180°C. Roll out the pastry on a sheet of greaseproof paper. Pick it up holding the paper only - warning, fingers go through the pastry! Garnish 6 tartlet moulds or one 20cm square mould or one 25cm round mould with the pastry. Prick the pastry with a fork, cover it with a circle of greaseproof paper wider than the base and weigh it down with baking beans. Blind bake it for 15 minutes, taking out the weights and the greaseproof for the last five minutes to let the bottom of the pastry brown. Leave the pastry shells to cool.Prepare the ganache :
Cut the chocolate into small pieces (you can use a hand grinder for this) and put it in a heat-proof basin. Bring the cream to the boil and tip it boiling over the chocolate. Leave it untouched for five minutes for the chocolate to melt. Stir well with a spatula until the ganache is smooth.Fill and decorate the tarts :
Pour the ganache while still hot into the bottom of the cooled pastry shells. Leave to rest at room temperature and, just before serving, garnish with slices of the preserved ginger / clementines.
|Save some for next time!
Astuces: Leave the ganache to cool at room temperature rather than in the fridge. It will then stay glossy and won't go hard.
Don't try adding alcohol or anything fancy, it isn't needed. I put walnuts on but they weren't needed either. The pastry should be sweet: the ganache should not.