Lulus Chocolate Tartlets

Making Chocolate Ganache

Today Lulu baked chocolate tartlets.

Cest pour qui ? (Who is it for?) I asked. She was kneeling on a wooden stool that my sister-in-law and I had pulled for her next to the outdoor kitchen counter top. Lulu was carefully making the rolling pin move forward and backward, curious to watch how the pastry thinned slowly. Her hands and nose and tummy were covered with flour. She looked very happy in the middle of all of it.

Pour tout le monde ! (For every one!) she exclaimed while describing a circle in the air with her hand.

She looked proud.

I was extremely proud of her.

Of the care she was putting in it.

And of her delicious chocolate tartlets.

That evening, as my family gathered to eat, we shared Lulus chocolate tartlets and my sister-in-laws plum tartlets.

One of the most delicious and simple desserts, in my opinion, to seal a summer dinner.

This is an excellent recipe to try with your little ones. Lulu is only three and a half and she did very well with it.

Lulus Chocolate Tartlet Recipe

For six 4-inch tartlets

You need:

Rustic pastry crust of your choice (I will share my recipe later, but in a nutshell, use preferably whole flours)

For the chocolate ganache:

• 7 ounces (200 g) dark chocolate (70 % cocoa contents minimum), broken in small pieces
• 3/4 cup + 1 tablespoon (20 cl) heavy cream
• 3 tablespoons (40 g) unsalted butter, diced

Steps:

< ul>

Preheat the oven to 420 F.

Roll the pastry and garnish six 4-inch tartlet molds. Make small holes at the bottom of each and prebake the tartlets for 15 minutes, or until golden in color. Remove and let cool.

To make the ganache, place the chocolate in a bowl. Heat the heavy cream and when it starts to boil, pour over the chocolate while stirring.

Add the butter while continuing to stir.

Garnish the tartlets with the chocolate and use a spatula to even the surface, and a fork to make a decoration on top (Lulu didnt want anything else on her tartlets).

Place in the fridge for a few hours, or until the chocolate is hard. Serve at room temperature.