We had this work event over the weekend and we had to make a bunch of petit fours. I love making petit fours over large cakes. Petit fours are small and delicate - so much detail goes into one little tiny dessert. Easier to handle. Something about cakes that make me so nervous. So large that so many things can go wrong!
This black currant chocolate tart is smooth with a hint of tart fruitiness. And just one quick bite.
Chocolate Tart Dough
200g unsalted butter
140g icing sugar
350g all purpose flour
50g cocoa powder
6pcs egg yolks
- Cream together the butter and icing sugar until fluffy
- Add yolks in one at a time until blended
- Add all purpose flour and cocoa powder until blended.
Do not over mix this dough. It will become elastic and your dough will shrink and you will not get the shape that you originally want. Let dough rest for at least an hour in the fridge. I love this dough because it's so beautiful and retains 100% of it's shape and it doesn't need all the fuss of adding weight for par-baking.
For the tiny tarts, I baked them in mini muffin tins with a flower cut-out. Bake for 8 minutes at 350°F.
Black Currant Chocolate Ganache
100g 35% cream
100g black currant puree
300g milk chocolate
50g unsalted butter
- Heat up the 35% cream and black currant puree in a pot
- Pour over milk chocolate and blend with a spatula
- Add unsalted butter and mix until smooth
- Pour into tart shells right away.
If you do not have black currant puree, you can always substitute with raspberry or blackberry. Both delicious options!
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