Chocolate brulee tartlets
These Chocolate Brûlée Tartlets feature a rich dark chocolate ganache in a delicate almond-flour crust, topped with a crisp caramel layer. The combination of creamy chocolate and caramelized sugar creates a delightful contrast of textures and flavors.
Cook time 30 min
Prep time 20 min
Ingredients:
3/4 cup dark chocolate1 cup heavy whipping cream
1 yolk
2 tbsp rum
1 cup all-purpose white wheat flour
1/3 cup almonds
1/3 cup powdered sugar
1/3 cup dry cocoa powder
1/2 cup butter
Instructions:
Preheat your oven to 350°F (175°C).
In a medium bowl, combine the all-purpose flour, ground almonds, powdered sugar, and dry cocoa powder. Mix well.
Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingertips to cut the butter into the dry mixture until it resembles coarse crumbs.
Bring the mixture together with your hands until it forms a dough. Do not overwork the dough to avoid it becoming tough.
Divide the dough into 6 equal parts. Press each portion into the bottom and sides of six 4-inch tartlet pans, ensuring an even thickness all around. Trim any excess dough.
Place the tartlet pans in the refrigerator for about 30 minutes to chill the dough, which will help prevent it from shrinking during baking.
Remove the chilled tartlet pans from the refrigerator. Prick the bottom of each shell with a fork to prevent them from puffing up during baking. Bake in the preheated oven for 15-18 minutes, or until the shells are firm and slightly golden. Allow the shells to cool completely on a wire rack before filling.
In a small saucepan, warm the heavy whipping cream over medium heat until it just begins to simmer. Do not let it boil.
Place the chopped dark chocolate in a heatproof bowl. Pour the heated cream over the chocolate and let it sit for 2-3 minutes to melt.
Stir the chocolate and cream together until completely smooth and glossy. Allow the mixture to cool slightly.
In a small bowl, lightly beat the egg yolk. Gradually add the yolk to the cooled chocolate mixture, stirring constantly to avoid curdling. Then stir in the rum until well incorporated.
Pour the chocolate ganache filling into the cooled tartlet shells, spreading it evenly.
To create a brûlée effect, sprinkle a thin, even layer of granulated sugar over the top of each filled tartlet. Using a kitchen torch, carefully caramelize the sugar until golden and crispy. Allow the sugar topping to harden before serving.
Refrigerate the tartlets for at least 1 hour to allow the ganache to set completely.
Once set, remove the tartlets from the pans, and serve chilled or at room temperature.
Chocolate brulee tartlets FAQ:
Bake the chilled tartlet shells in the preheated oven for 15-18 minutes, or until they are firm and slightly golden.
Store the tartlets in an airtight container in the refrigerator for up to 3 days. They can also be served chilled or at room temperature.
Yes, you can substitute milk chocolate for dark chocolate, but it will result in a sweeter flavor and a slightly different texture.
This recipe is designed for six 4-inch tartlet pans. Ensure the pans are properly greased or lined to prevent sticking.
Yes, you can omit the rum or replace it with an equal amount of vanilla extract or another flavoring, keeping in mind that the taste will change slightly.
Nutrition per serving
8 ServingsCalories 340kcal
Protein 7g
Carbohydrates 33g
Fiber 6g
Sugar 13g
Fat 36g
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