Tomorrow it is school holidays in New Zealand! It is the best time to do some baking with the kids to celebrate this lovely winter. I chose a chocolate tartellette because all kids love chocolate and also because it is a pretty easy recipe to do with kids. A bit of history before sharing this lovely treats. I told you each recipe has a lovely past and I am passionate about knowing it.
So apparently ‘Ganache’ takes its name from an error handling from a chocolate apprentice who pour boiling cream over chocolate. His master chef treated him as a ‘ganache’ (means jerk). But the mixture came really nice, far from being unusable and so the recipe took the surname of its inventor “Ganache”.
Inspired by Nestle chocolate caramel tart .
Almond Pie Crust Steps by Steps
- Sugar Almond pie shells. My recipe is on the dough section of this blog.
- Chocolate filling “ganache”.
- 160 g of dark chocolate chips melts
- 180 ml of pure liquid cream
- 60g unsalted butter
- Prepare sugar almond pie shells. Recipe on my blog.
- Set aside and cool down 15 minutes on a rack.
- Meanwhile prepare the chocolate filling : chocolate ganache
- Chocolate ganache:
- Bring the cream to boil.
- Add the cream to the chocolate chips in 3 times.
- Mix with a spatula from the center of the bowl to the side during each addition.
- Add the diced butter at room temperature.
- Stir well until well incorporated.
- If the butter is too cold it will create some white spot in the ganache so make sure it is at room temperature.
- Do not melt the butter ever or the ganache will not become firm when it cool down.
- Pour the chocolate ganache filling into the pies shells.
- Leave 2 hours in the fridge until the ganache become firm.
- Tips: You could also prepare a 26cm pie and serve individual slices. To cut lovely slices bring the knife under warm water before cutting. It will create a perfect shiny cutting without removing any ganache from the slice.
The sugar almond crust recipe is available here.