- For the chocolate ganache
- 5 3/4 oz milk chocolate, finely chopped
- 1/4 cup plus 1 tsp heavy cream
- 1 tsp Nielsen-Massey Vanilla Bean Paste
- For the pastry
- 3/4 cup plus 1 tbsp all-purpose flour
- 3 tbsp powdered sugar
- 3 1/2 tbsp butter
- 3 egg yolks
- 1 tsp Nielsen-Massey Vanilla Bean Paste
- To decorate
- 2 2/3 oz white chocolate, melted
Directions
For the chocolate ganache
- Heat the heavy cream in a small saucepan until just before boiling.
- Pour over the chopped milk chocolate and let stand for 10 minutes to allow the chocolate to melt.
- Stir until the chocolate and cream are fully combined and the ganache is smooth and glossy.
- Add the vanilla bean paste and stir, then set aside to cool slightly.
For the pastry
- Preheat the oven to 190°C fan / 375°F conventional and lightly grease a 12-cup muffin pan.
- In a large bowl, combine the flour, powdered sugar and butter. Rub together using your fingertips until the mixture resembles fine breadcrumbs.
- Add the egg yolks and vanilla bean paste and mix until the ingredients come together to form a smooth dough.
For the tart shells
- Roll out the pastry on a lightly floured surface to about 1/4 inch thick. Using a 3-inch round cutter, cut out 12 circles.
- Gently press each pastry round into the bottom of the prepared muffin pan.
- Prick the bottom of each tart with a fork to prevent the pastry from rising during baking.
- Bake for about 10 minutes, or until the edges are lightly golden.
- Remove from the oven and let cool completely in the pan before carefully removing.
To assemble and decorate
- Once the tart shells have cooled, spoon or pipe the chocolate ganache evenly into each tart.
- Transfer the melted white chocolate to a piping bag and pipe a spiderweb pattern over each tart.
- Refrigerate the tarts for at least 3 hours, or until the ganache and chocolate have fully set.
- Serve once set.
- For the chocolate ganache
- 5 3/4 oz milk chocolate, finely chopped
- 1/4 cup plus 1 tsp heavy cream
- 1 tsp Nielsen-Massey Vanilla Bean Paste
- For the pastry
- 3/4 cup plus 1 tbsp all-purpose flour
- 3 tbsp powdered sugar
- 3 1/2 tbsp butter
- 3 egg yolks
- 1 tsp Nielsen-Massey Vanilla Bean Paste
- To decorate
- 2 2/3 oz white chocolate, melted
Directions
For the chocolate ganache
- Heat the heavy cream in a small saucepan until just before boiling.
- Pour over the chopped milk chocolate and let stand for 10 minutes to allow the chocolate to melt.
- Stir until the chocolate and cream are fully combined and the ganache is smooth and glossy.
- Add the vanilla bean paste and stir, then set aside to cool slightly.
For the pastry
- Preheat the oven to 190°C fan / 375°F conventional and lightly grease a 12-cup muffin pan.
- In a large bowl, combine the flour, powdered sugar and butter. Rub together using your fingertips until the mixture resembles fine breadcrumbs.
- Add the egg yolks and vanilla bean paste and mix until the ingredients come together to form a smooth dough.
For the tart shells
- Roll out the pastry on a lightly floured surface to about 1/4 inch thick. Using a 3-inch round cutter, cut out 12 circles.
- Gently press each pastry round into the bottom of the prepared muffin pan.
- Prick the bottom of each tart with a fork to prevent the pastry from rising during baking.
- Bake for about 10 minutes, or until the edges are lightly golden.
- Remove from the oven and let cool completely in the pan before carefully removing.
To assemble and decorate
- Once the tart shells have cooled, spoon or pipe the chocolate ganache evenly into each tart.
- Transfer the melted white chocolate to a piping bag and pipe a spiderweb pattern over each tart.
- Refrigerate the tarts for at least 3 hours, or until the ganache and chocolate have fully set.
- Serve once set.
