For the crust: 3 ounces butter (85 g), 1 tablespoon vegetable oil, 3 tablespoons water, 1 tablespoon sugar, 1/8 teaspoon salt, 1 cup flour (125 g)
For the ganache filling: 2/3 cup whipping cream (160 ml), 4 ounces 55% or 75% dark chocolate (160 g)
For topping: keep it simple OR add roasted pistachio and pomegranate seeds (or other fresh fruits)
For the crust: Preheat the oven to 410º F (210º C). Put all the ingredients for the crust, except for the flour in an ovenproof bowl and place it in the oven for about 15 minutes, until the mixture starts bubbling and starts to brown a little on the edges. Carefully remove the bowl from the oven and add the flour, stirring with a wooden spoon or a spatula until the dough forms into a uniform ball. Reduce the temperature to 375 º F (190º C). Let the dough rest a little, divide it in 4 equal parts (you can use 4 tartlet pans of 4.5 inch (11.5 cm) or a large 11.5 inch (30 cm) tart pan ) and press it into each pan, creating an even layer on the sides and on the bottom. Prick the bottom using a fork and blind bake (line the tartlet pans with baking paper and fill them with beans) for about 10 minutes. Remove the beans and bake for another 5-10 minutes or until golden brown. Let them cool before filling.
For the ganache filling: Break the dark chocolate into small pieces and put it in a bowl. Heat the whipping cream over a double broiler until it starts to boil, remove from heat and pour it over the chocolate. Stir continuously until chocolate starts to melt and you get a silky creamy chocolate mixture. Let it cool for a few minutes before pouring over the tartlets.
Pour the chocolate ganache into the tartlets and decorate with crushed roasted pistachio and pomegranate seeds. These are great for their taste, but also for adding a pop of color. Time to let your creativity blossom!
Chill in the fridge for at least 1 hour before serving.
Enjoy every bite of this decadent French dessert, best served with your loved ones!
Recipe by Dreams Factory. See it here.