The last batch of mini tart shells were put to good use finally. I was working on a tight schedule so I opted for a quick and easy dessert for our nightly turn down service. The tartlet shells were ready-to-use.The filling only required chilling. I was glad I skipped the hard work so I was able to get more things done before the day ended. Here's dark chocolate tart with a velvety smooth ganache filling.
Recipe: Ganache filling
280 ml cream
280 semi sweet dark chocolate, melted
64 g butter, diced
Heat the cream over medium heat. When bubbles form along the edges of saucepan, remove from heat. Gradually pour into the chocolate. Use whisk to stir the mixture slowly and gently so as to avoid bubbles from forming.
Stir in butter, again keep your whisking to a minimum.
Pour ganache into tartlet shells. Garnish with walnut. Chill.
D-e-l-i-c-i-o-u-s!!!!
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