Last month my dear friend Louise sent me a wonderful gift: a box with many (and by many I mean more than 50!) little tartlet tins in several different shapes and sizes. I was speechless, and so touched by her generosity! It is now time to share my first adventure with this special gift. A single dual-purpose dough was used to make little tarts and a modernized version of Linzer cookies. The recipe for the dough comes from Haniela’s blog. She is one of the cookie artists I follow and try to learn from. I suspect it will become my default dough for sweet tarts. The texture is perfect, and I loved the way it is intensely flavored with vanilla.
CHOCOLATE GANACHE MINI-TARTLETS
(dough recipe from Haniela’s)
for the dough:
1/8 tsp salt
160g powdered sugar
3 egg yolks
2 tsp vanilla bean paste or vanilla extract
226 g unsalted butter, at room temperature
for the filling:
6oz dark chocolate, cut in small pieces
1/2 cup heavy cream
1/8 tsp orange oil
sprinkles to decorate (optional)
Sift flour and salt. Set aside. In a mixer fitted with a paddle beater, mix butter and powdered sugar until smooth. In a small dish whisk together egg yolks and vanilla. Gradually beat egg yolk mixture into the creamed butter. Scrape the bowl a few times as needed.
On low-speed, gradually add flour mixture to butter mixture. Mix until it starts to come together. If the dough is too crumbly, add 1tsp milk. Do not overwork the dough. Invert the dough onto a clean work surface or into a large bowl and gather dough together with your hands into a ball. Then form the dough into a disk, wrap it in the foil and chill for 1 to 2 hours.
Heat oven to 350F. Place mini tart shell molds onto a baking sheet. Spray with a non-stick spray, set aside. Take out the chilled dough, cut it in half. Let if soften for 5 minutes. Roll it to 1/8 inch rolling. Cut out as many rounds as you can. Gather scraps and re-roll. Shape the tarts and use a fork to prick the bottom of the shells. Bake at 350F for 12-14 minutes until golden around the edges.
Let cool for 10-15 minutes before removing tarts from the molds. Turn the mold upside down and tap it firmly onto your work surface to release the shell. Let the tarts cool before adding a filling.
Make the filling: place the chocolate in a bowl, heat the heavy cream to almost boiling, and pour over the chocolate. Wait a few minutes, add the orange oil, and gently stir until fully smooth. Let the ganache cool for about 5 minutes, then place in a piping bag and fill the tartlets, smoothing the top. Decorate with sprinkles, if desired. Place in the fridge to set the ganache for about 30 minutes. Serve at room temperature.
to print the recipe, click here
Comments: Check Hani’s site for detailed step-by-step instructions. As she shows, the best way to shape the dough is using an empty tin of the same format to press it in, with a Saran wrap type plastic over the dough to protect it. Works like a charm (check top right picture in composite above). You can make many tartlets and store them in the freezer for a mini-tartlet emergency…
The same exact dough can be rolled and cut into any shape you like to make a Linzer version. I went with a teardrop and cut-out small flower shapes for the top layer.
Simply bake the cookies, let them cool, and spread a thin layer of the jam of your choice. I used seedless raspberry jam for this batch.
A little shower with powdered sugar is optional, but in my opinion, a nice finishing touch.
The dough is wonderful to work with, and as a cutout cookie, it held the shape well. The tartlets puffed up a bit, but midway through baking I pressed them down gently. Perfect texture.
A big thank you to Louise and Haniela!
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