Wednesday, November 23, 2011

Food: Walnut, Caramel and Chocolate Ganache Tartelettes

I've decided this year I'm going to change the typical thanksgiving dessert.... and I am going to do individual apple galettes with vanilla ice cream and these decadent walnut, carmel and chocolate ganache tartelettes...! Not only I think the presentation looks divine but I think it would be fun for each one to have their own mini dessert! I'll let you know hoe it goes!

What will you do for dessert?

Here is the recipe:

Flaky Pie Crust with Walnuts {Makes 6-8 tarts}
* 2 cups all purpose flour •
* 1 cup ground walnuts •
* 125 g {1/2 a cup} butter •
* 1-2 egg yolk {if the eggs are big one will do it}
* 2-4 tbsp cold water {do 2 tbsp per egg yolk}

1. Mix flour and diced butter Until Everything Comes Together.
2. Add the yolk and water and mix until you have a smooth dough.
3. Wrap the dough in plastic wrap and put in fridge for at least 30 minutes.
4. Preaheat the oven to 200 ° C {400°F} and position rack in the center. Lightly grease the pans. Roll out the cold dough (about 3 mm thick) on a floured surface. Slightly cut out out the rounds that are bigger than your pans.
5. Transfer dough to pans and make holes in it with a fork.
6. Place the dough with a piece of parchment paper on top and fill it with dry beans or rice.
7. Bake for about 10-12 minutes until the edges are golden brown. Remove the parchment paper and rice / beans and bake for another 5 minutes.

... for a sweeter dough, add 1-2 tbsp of granulated sugar!

Caramel Sauce
* 2 cups sugar •
* 125 g butter •
* 150 ml heavy cream

1. Heat the sugar in a saucepans without stirring. Once the sugar starts melting and becomes a lovely amber brown color, swirl a few times.
2. Remove from heat and swirl until all the sugar is melted.
3. Heat the cream in another saucepan. Meanwhile start adding diced butter to the sugar. Be very careful so you do not get caramel on yourself, it is HOT!
4. Once the butter is added, it will start to curdle a bit, but just keep stirring and it will come together.
5. Put the saucepans back on the heat. Add the cream, a little at a time. Be careful, it will spit and spatter like crazy!
6. Let the caramel boil for a couple minutes and then remove the pan from the heat. Let cool store in the fridge.

* to cut on baking time and have more of a taste like home {not to mentioned is delicious} I am going to do it with real Dulce de Leche!

Chocolate Ganache {Makes enough for 4 tarts}
* 1 cup heavy cream •
* 1 cup chocolate (chopped or chips)

1. Place chocolate pieces in a large bowl.
2. Heat heavy cream on medium high until it comes to a boil. Remove from heat and immediately pour cream over chocolate and stir until completely mixed and glossy.
3.Allow ganache to cool before pouring over cakes as a glaze. The longer you allow the ganache to cool, the thicker it will set.

To assemble tartelettes:
Pour 2 tablespoons of milk jam at the bottom of each tartelet. Refrigerate for about 30 minutes. Spoon some chocolate ganache over the milk jam until you reach close to the top. Refrigerate a couple of hours before serving to let the ganache and milk jam set.

{Image and recipe via Call Me Cupcake}


Cara said...

hmm..probably pie :)

Fashion to Go said...

You have such amazing photography and content. Your blog is too lovely not to follow ;)

emma said...

Looks delicious. It' a shame, that we don't even celebrate thanks giving in Germany :-(

Ambyr said...

Yum these look so delish! I love caramel! Happy early Thanksgiving!


Zondra Art said...

Beautiful to see and to eat!:)

Jessi said...

Oh my, that looks sooo delicious!!! Great pics, and thanks for the recipe!

K. Gray said...


miss b said...

As a chocoholic, I am always looking for new recipes involving chocolate and this one looks delicious - stylish too! Thank you.

All Glam Things said...

Delish.....Im a huge chocoholic so that one looks just perfect!)

Happy Thanksgiving sweetie to You and your Family!


Jason Moving said...

his little sweet thing seems so delicious that my mouth started watering, I just can not resist to a dessert like this...

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