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.
Recipe by @cathrynlaurawood
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.
Recipe by @cathrynlaurawood
Madagascar Bourbon Pure Vanilla Bean Paste Bulk Sizes
