When the days are cold and the weather gloomy, the brown-chocolate duo is perfect to lift your spirits. Here is my gourmet recipe for winter tartlets, to be enjoyed by the fire, without moderation.
Things to know before you start
- The dough can be prepared in advance to save time.
- I do not recommend white chocolate in this recipe, the result would be too sweet.
- If there is any chestnut cream left, add it as a decoration using a fluted piping bag.
- You can replace the chestnut cream with salted butter caramel, for an equally delicious result.
Tip #1 for success every time
© Marjolaine Daguerre
To work the dough, simply spread it between two sheets of baking paper: it will not stick to the rolling pin as it heats up. No more headaches!
Tip #2 for success every time
© Marjolaine Daguerre
I opted for a mixture of chocolates, but you can also opt for a unique flavor: milk or dark chocolate.
Tip #3 for success every time
© Marjolaine Daguerre
Do not fill the tart shells to the top with the chestnut cream; you must leave room for the ganache.
Chestnut cream and chocolate tartlets
© Marjolaine Daguerre
Discover the recipe for Chestnut Cream and Chocolate Tartlets
