Ganache Tartlets
Made with a sweet tart shell base, filled with raisins soaked in sugar syrup and rum, and topped with decorative ganache.
Ingredients
flour (for sweet tart shell)
8 oz (240 g)
ganache (see page 239)
12 oz (360 g)
raisins
6 oz (180 g)
syrup
to taste
rum
to taste
powdered sugar (for decoration)
to taste
Instructions
1
Make the tart shell
Roll the sweet tart dough to 1/16 inch (1.5 mm) thick, cut rounds with a round cutter, line the tart molds, trim the edges, and bake at 380°F (193°C).
2
Soak the raisins
Soak the raisins in a mixture of syrup and rum for at least 24 hours.
3
Add the raisins
Drain the raisins and place a small amount at the bottom of the baked tart shell.
4
Fill with ganache
Fill the tart shell with ganache and smooth the surface.
5
Decorate
Use a paper stencil to dust with powdered sugar, creating different patterns.
6
Finish
Finally pipe a small flower of ganache on top and place a crystallized acacia ball or silver pearl.
