SilkpieRecipe
Mini Chocolate Ganache Tartlets with Gold Leaf
Texture
Garnish
On the plate

Sweet Things · French

Mini Chocolate Ganache Tartlets with Gold Leaf

4.5 (42 cooks rated this)

Crisp, buttery sweet pastry shells are filled with a glossy dark chocolate ganache and piped into tall kisses. A flake of edible gold leaf on each turns these two-bite tartlets into party-ready petits fours.

45 min Prep
12 min Cook
57 min Total
24 Servings
Medium Difficulty
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Test kitchen note: Let the ganache cool until it holds a soft peak before piping; too warm and it spreads flat, too cold and it cracks.

Method 6 steps

  1. Pulse the flour, powdered sugar and cold butter to crumbs, add the yolk and water and bring the dough together. Chill 30 minutes.

  2. Heat the oven to 350F. Roll the dough thin, cut small rounds and press them into mini tartlet molds or a mini muffin tin. Prick the bases.

  3. Bake 10 to 12 minutes until golden, then cool and unmold.

  4. Bring the cream to a simmer, pour over the chocolate, wait 1 minute and stir until glossy. Stir in the butter.

  5. Cool the ganache at room temperature, stirring now and then, until thick enough to hold a peak, about 45 minutes.

  6. Pipe a tall swirl into each shell with a round tip and lift sharply to form a point. Top with a small flake of gold leaf using dry tweezers.

That is the whole pie. Enjoy every slice.

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