Ingredients Jump to Instructions ↓

  1. Crust

  2. 1/2 cup 99g / 3 1/2oz Unsalted butter - (1 stick) - room temperature

  3. 1/4 cup 49g / 1.7oz Sugar

  4. 1 cup 198g / 7oz Egg (large)

  5. 1 1/2 cups 93g / 3 1/3oz All-purpose flour

  6. 1/4 teaspoon 1 1/3ml Baking powder

  7. 1/8 teaspoon 0.6ml Salt

  8. Ganache Filling

  9. 1/4 cup 59ml Hot water

  10. 1 tablespoon 15ml Instant espresso powder

  11. 3/4 cup 177ml Whipping cream

  12. 2 tablespoons 30ml Sugar

  13. 10 oz 284g Bittersweet (not unsweetened) or Semisweet chocolate - chopped

Instructions Jump to Ingredients ↑

  1. For Crust: Using electric mixer, beat butter and sugar in medium bowl until light. Beat in egg. Add flour, baking powder, and salt; beat just until blended.

  2. Divide dough among six 3-inch-diameter tartlet pans with 1-inch-high sides and removable bottoms. With floured fingertips, press dough into pans. Refrigerate 1 hour, then freeze 10 minutes. Preheat oven to 350 degrees.

  3. Bake tartlets until golden brown, about 25 minutes. Transfer to racks and cool completely.

  4. For Filling: Mix 1/4 cup hot water and espresso powder in small bowl until espresso dissolves. Bring cream and sugar to simmer in heavy medium saucepan, stirring until sugar dissolves. Remove from heat. Add chocolate; stir until melted and smooth. Mix in espresso mixture. Pour hot filling into tartlets. Chill until chocolate sets, at least 2 hours. (Can be made 1 day ahead. Cover and keep refrigerated.)

  5. Remove tart pan sides from tartlets. Transfer to plates and serve.

  6. This recipe yields 6 servings.


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