Tartlets with Wine Ganache and Berries
by Editorial Staff
If you want to make the tartlets more fruity, reduce the amount of cream in the ganache and add the appropriate amount of pureed berry or fruit puree. Raspberries, currants, strawberries, pears, and pineapples are especially good.
Ingredients
- flour 1 cup
- hazelnuts 4 tbsp
- butter 150 g
- eggs 2 pcs.
- For ganache:
- dark chocolate 70% cocoa 140 g
- cream 125 ml
- butter 50 g
- dry red wine 2 tbsp
- berries for decoration to taste
Directions
- Grease 10-15 (depending on size) tartlet trays with butter.
- Prepare shortcrust pastry. Roll out the finished dough rather thinly, cut out the circles so that they fit the molds. Place the mugs in the molds and crush so that the dough fits snugly against the sides. Cover it on top with pieces of foil. Fill the tins to the top with dry beans or peas and bake in an oven preheated to 180 ° C until golden brown, 15 minutes. Remove from oven onto wire rack, pour in filler, remove foil. Cool the tartlets completely.
- Make wine ganache, pour over ready-made tartlets and place in a cold place for at least 1 hour. Before serving, take out 15 minutes before serving, place berries on top and serve.
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