Recently I had been gifted with a pack of mini tartlet pans for Christmas. I instantly had visions of glistening, jewel-like, ripe fruits, plump vanilla beans and luscious french pastry cream. But my days were fairly busy, too busy for making pastry cream, although it’s my favorite dessert to make. So in the end I decided to do a simple ganache tartlet.
Let’s talk a bit about ganache. Ganache is made from chocolate and cream. Since there are so little ingredients used, you want to use the best quality of ingredients you can find/afford. It makes all the difference. The ration of cream and chocolate matters greatly since it is used from truffle making to glazing. If you want to use it as a glaze, you use about 3 times as much chocolate as cream. Since ganache is unbelievably rich, I wanted to add another layer of flavor to reign it in a bit, so I went with peppermint. I think it turned out to be pretty delicious, not to mention really easy! Try it out and let me know how it goes!
8oz Bittersweet Chocolate
1 cup Heavy Cream
1 Tsp Peppermint extract
Pie Crust (pre-baked and cooled)
Traditional Method for making Ganache:
Chop chocolate into small chunks and put into heatproof mixing bowl. Heat cream in a medium size pan until it begins to boil. Pour the cream over the chocolate and let it sit for 1 minute. Using a rubber spatula, scrap sides and gently stir until melted and smooth. Gently mix in peppermint and pour mixture into baked tartlet shell and chill for at least 1 hour.