Chocolate Tartlets with Whipped Cream and Praline

Ingredients

• 1 roll Shortcrust pastry (ready-to-use, about 250 g, to roll out and cut)
• 200 g 70 % cocoa dark chocolate (cut into pieces to ease melting)
• 40 cl Whole liquid cream (35 % fat) (fresh, non-pasteurized, keep refrigerated until use)
• 25 g Powdered sugar (sift to avoid lumps)
• 30 g Praline (crunchy, to incorporate into the whipped cream)

Instructions

1. Cut the tartlet bases

   Using the cutter, cut circles from the shortcrust pastry, then place them in the wells of the tartlet mold.

   Time: PT5M

2. Blind bake the bases

   Bake the mold with the pastry bases for 10 to 15 minutes at 180°C until they are lightly golden.

   Time: PT12M

   Temperature: 180°C

3. Prepare the chocolate-cream ganache

   In a heat-proof bowl, place the chopped chocolate. Heat 20 cl of cream in a saucepan (bain-marie) without bringing it to a boil, then pour it over the chocolate. Stir until you obtain a smooth, homogeneous texture.

   Time: PT8M

4. Let the ganache cool

   Let the ganache rest at room temperature until it is warm, about 10 minutes.

   Time: PT10M

5. Whip the cream

   In the bowl of the previously chilled mixer, pour the remaining liquid cream (about 20 cl) and whip. Gradually add the 25 g of powdered sugar while continuing to beat until you obtain a firm consistency.

   Time: PT5M

6. Incorporate the praline

   Add the crushed praline to the whipped cream and fold gently with a spatula to distribute the crunchy pieces.

   Time: PT3M

7. Fill the tartlet bases

   Distribute the chocolate-cream ganache into each tartlet base, filling three-quarters full.

   Time: PT5M

8. Decorate with the praline whipped cream

   Place a small dollop of whipped cream on each tartlet using a piping bag or a spoon.

   Time: PT2M

9. Rest before serving

   Let the tartlets rest 5 minutes at room temperature so the flavours stabilise.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

3 g

Carbohydrates

25 g

Fat

15 g

Fiber

2 g

Ingredient Substitutions

• Instead of Shortcrust pastry: sweet pastry, puff pastry
• Instead of 70 % cocoa dark chocolate: milk chocolate, white chocolate
• Instead of Whole liquid cream (35 % fat): crème fleurette, whipping cream
• Instead of Powdered sugar: granulated sugar
• Instead of Praline: chopped hazelnuts, roasted almonds

Equipment Needed

• Oven
• Tartlet mold (or muffin tin)
• Round cutter (about 5 cm)
• Heat-proof bowl
• Bain-marie (saucepan + bowl)
• Electric whisk (stand mixer)
• Silicone spatula
• Piping bag (optional) (optional)

Critical Steps — Do Not Skip

• Cut the tartlet bases
• Blind bake the bases
• Prepare the chocolate-cream ganache
• Whip the cream

Chef Tips from the Video

• Use couverture chocolate for optimal shine
• Lightly dust with cocoa powder or chocolate shavings for the finish
• Serve slightly chilled so the whipped cream retains its airy look

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 2 days in the refrigerator.

Freezer: The baked bases can be frozen separately for up to 1 month; the ganache and whipped cream keep for 1 month in the freezer but must be thawed in the refrigerator before use.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Bake the bases blind in advance and keep them in the refrigerator
• Prepare the ganache and keep it chilled, whisk it just before assembly