14 January 2012

Chocolate Tartelettes, for Kaffimat

Hurrah! New moulds in the house!

I believe I've told you before that I have a particular talent in hoarding spices and condiments from all over the globe. But this is not my only talent. Nay. I have two! I'm also a bona fide expert in buying/accepting too many kitchen gadgets/utensils/moulds and suchlike. You see, I love baking in pretty shapes, and my personal philosophy is that a cake tastes much better if it has a pretty or cute shape (which is why I always bake my brownies in a teddy bear mould). I do believe I have three bags full of cookie cutters alone. It's an addiction, yes, that much I'll admit. Every time I see a new mould in kitchen equipment stores I am tempted to buy it, whether I have use for it or not. But I'm pretty disciplined, and have banned myself for ever entering these stores now, 'cept for specific purposes, of course.


Paris proved too irresistible, though, and there was no way I could not stop by Mora, the famous kitchen equipment store on rue Montmartre. For fear of spending half my fortune on kitchen gadgets, I devised a clever plan – I struck a deal with my brother. He agreed to let me buy my own Christmas gift from him at Mora and, being the generous man he was is, gave me a whopping 500 kroner (€65) to spend. A jolly good chap, my brother is. Anyway, I left the store with a whole bag filled with Matfer moulds (including my pretty brioche moulds!); happy and content. And although I had to wait until Christmas to use them, I spent three months happily looking forward to using my new moulds. 


January isn't exactly a month of celebration, which gives me even the more reason to eat cakes and tarts for kaffimat. Like these lovely chocolate tartelettes here. What I really love about this recipe is that it's super-easy to make, at least compared to other tartelettes. You just cook the dairy, add the chocolates and egg, and let it cook some more. As for the dough, simply melt and cook the butter, oil, sugar, water and salt together in an oven, let it brown, then add the flour and mix. It really is one of the easiest tart doughs I've ever made (I'm used to the slightly more time-consuming Pierre Hermé version). Butter either sixteen tartelette moulds or one 23 cm tart mould, and shape the dough to fit the mould with your fingers. Bake until golden brown, let cool, fill, bake, chill and eat. That's all there's to it!

You can adapt the recipe to your liking. I like to substitute regular flour with hazelnut or almond flour, to give it a little ''extra''. But don't only use nut flour; for this recipe, I'd use 180 grams regular flour and 120 grams hazelnut/almond flour. The nutty taste only make the tartelettes more awesome. If you want to jazz it up further, you can try using different types of chocolate. My father doesn't like dark chocolate, so I generally use more milk chocolate than the original recipe does. If you prefer dark chocolate, you can omit the milk chocolate. I would stay away from using too much white chocolate, though, as it tends to burn under high temperatures. If you're in the mood for even more change, add chopped hazelnuts or walnuts to the filling, or sprinkle some extra on top. As a final twist, sprinkle a few flakes of fleur de sel on top, but wait until the tartelettes have cooled before you do this.


And the taste? Amazing. The crust is crumbly, tastes a bit like a lighter version of shortbread – and it melts on your tongue! Yum! As for the chocolate filling, it's rich in flavours and, especially when coupled with hazelnuts, is like a chunkier version of Nutella. Chocolate. I love it. Tartelettes. I love them. Nuts. Favourites. Together. In one little French mould. Yupee! Kaffimat perfection.


Chocolate Tartelettes
Recipe by Un déjeuner de soleil & Promenades Gourmandes, Paule Caillat
 

*Ingredients*
Tart Dough 
180 g. butter, unsalted and cut into cubes 
6 tbsp. water
2 tbsp. sugar
1/4 tsp. salt
2 tbsp. vegetable oil 
300 g. flour

Ganache
200 ml. heavy cream
200 ml. whole milk
1 egg
170 g. dark chocolate
30 g. milk chocolate


1.Tart Dough: Preheat the oven to 210º C.In a medium-sized ovenproof bowl, combine the butter, oil, water, sugar, and salt.Place the bowl in the oven for 15 minutes, until the butter is bubbling and starts to brown just around the edges.

2.When done, remove the bowl from oven, dump in the flour and stir it in quickly, until it comes together and forms a ball which pulls away from the sides of the bowl.Transfer the dough to a 23 cm tart mould (or sixteen 6 cm tartelette moulds).Once the dough is cool enough to handle, pat it into the shell with the heel of your and hand, and use your fingers to press it up the sides of the tart mould. Bake the tart shell in the oven for 15 minutes, or until the dough is golden brown.

3.Ganache: Boil the milk and cream together, making sure it does not burn. Add the chopped chocolates and allow them to melt. Whisk the mixture regularly. Add the egg and mix again. Don't let the egg solidify. The ganache should be thick, but runny. Bake at 150°C for 20 minutes. Let cool and serve lukewarm.



Sjokoladetartelettar
Oppskrifter frå Un déjeuner de soleil & Promenades Gourmandes, Paule Caillat
 

*Ingrediensar*
Tartedeig
180 g. smør, unsalta og i delar

6 ms. vatn
2 ms. sukker
1/4 ts. salt
2 ms. planteolje
300 g.mjøl

Ganache
200 ml. kremfløyte
200 ml. heilmjølk
1 egg
170 g. mørk sjokolade
30 g. mjølkesjokolade


1.Tertedeig: Varm opp omnen til 210º C. Ha i smøret, olja, vatnet, sukkeret og saltet i ein eldfast bolle (t.d. av metall). Legg bollen i omnen i 15 minutt, eller heilt til blandinga brunar.

2.Ta bollen or omnen og ha i mjøl. Bland saman til deigen ''slepp bollen''. Smør ei terteform à 23 cm. Ha deigen i forma (eller i seksten terteletteformer à 6 cm) og bruk hendene til å forma kantane av terta eller tertelettane. Steik i 15 minutt, eller til terta eller tartelettane er gyldne. La terta eller tertelettane kolna.

3.Ganache: Kok opp mjølka og kremfløyten. Pass på at det ikkje brenner! Ha i sjokoladen, og la det smelte. Visp slik at blandinga ikkje brenner. Ha i egget og bland saman. Ikkje la egget stivna. Ganachen skal vera tjukk, men rennande.Tøm ganachen i terta eller i tertelettane. Steik ved 150°C i 20 minutt. Server lunka.

6 comment (s):

Anonymous said...

Veit du kor lenge det må steikast viss du tar ein 23cm pai-form? -HF

Marion said...

Hm... godt spørsmål. Eg ville prøvd 40 minutt.

Baltic Maid said...

I share both of your talents... hahaha
The tartelettes look delicious!

Marion said...

Hehe, danke! :)

Nick P said...

these turned out amazing, thanks for the recipe! the pie crust was the easiest recipe i've ever seen

Marion said...

:-) Good! I'm glad you liked them!

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