Cherries
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Brookshaw, George
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Chocolate Ganache Tartlets
with Sweet Cherries

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a river to ignite my mind and alert my senses."
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Cherries
Photographic Print
Duplaix, Nicole
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La Belle Cuisine

Chocolate Ganache Tartlets
with Sweet Cherries
Gourmet June 1996

3/4 cup plus 2/3 cup well-chilled
heavy cream
6 ounces fine-quality bittersweet
chocolate, chopped
6 cocoa tartlet shells
(recipe follows)

Accompaniment: 24 to 30 dark sweet cherries,
pitted, halved, and tossed with 2 teaspoons sugar

In a small saucepan bring 3/4 cup cream just to a boil. Reduce heat to
low and add chocolate, stirring until chocolate is melted and mixture is
smooth. Pour 3/4 cup mixture into a bowl, reserving remainder in pan
for glazing tartlets. Add 1/3 cup cream to mixture in bowl, stirring until
ganache is combined well. Chill ganache until it is thick and cold, about
one hour.
In a small bowl whisk remaining 1/3 cup cream until just stiff. With an electric mixer beat chilled ganache until light and fluffy, about 30 seconds
(do not overbeat or it will become grainy). Remove tartlet shells from tart-
let pans (use a thin, flexible knife to help remove shells if necessary).
Fold whipped cream into ganache until combine dwell and spread in
tartlet shells, smoothing tops. Heat reserved chocolate mixture over low
heat, stirring, until melted and just warm. Working quickly, with 1 tartlet
at a time, spoon about 1 tablespoon glaze onto top, tilting tartlet to allow
glaze to completely cover filling. Chill tartlets until glaze is set, about 30
minutes. Tartlets may be made 2 days ahead and chilled, wrapped in
plastic wrap. Serve tartlets with cherries. Makes 6 tartlets.

Cocoa Tartlet Shells
3/4 cup all-purpose flour
6 tablespoons confectioners' sugar
1/4 cup unsweetened cocoa powder
1/4 teaspoon salt
1/8 teaspoon baking soda
6 tablespoons chilled unsalted
butter, cut into bits
1 to 2 tablespoons ice water

Into a bowl sift together flour, confectioners' sugar, cocoa powder, salt,
and baking soda and with a pastry blender or your fingertips blend in
butter until mixture resembles coarse meal. Add 1 tablespoon ice water,
tossing mixture with a fork until water is incorporated, and add enough
remaining ice water, 1/2 tablespoon at a time, tossing to incorporate, so
that mixture begins to form a dough. Form dough into a ball and divide
into 6 pieces. Form each piece into a ball and flatten to form a disk.
Wrap each disk in plastic wrap and chill 30 minutes.
Preheat oven to 375 degrees F.
Roll out 1 piece of dough between 2 sheets of plastic wrap into a 5-inch round (about 1/8 inch thick). Discard top sheet of plastic wrap and invert dough onto a 3 1/2-inch tartlet pan (1 inch deep), discarding remaining
sheet of plastic wrap. Fit dough into pan and trim flush with edge of pan,
pressing dough gently against side of pan. Prick bottom of shell with a
fork and chill while preparing remaining shells. Make and chill 5 more
shells with remaining dough in same manner.
Line shells with foil and bake on a baking sheet in middle of oven 10 minutes. Remove foil and bake shells until cooked through, about 5
minutes more (pastry will no longer be shiny). Cool shells in pans on
a rack. Shells may be made 3 days ahead and kept in pans in airtight
containers.
Makes 6 tartlets.

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