Thursday, 4 August 2011

'Honey' Ganache Tartlet's

Exciting Preparations!
Filling the Tartlets
Chillaxing Before Their Inevitable Death!

Almonds! Ganache! Go!

A Slosh of Cream and Everyone's Having a Ganache Time!
In the mood for pudding? Here is something for both The Vegetarian and Me(at). Try these tasty 'Honeyed' Ganache Tartlet's. They are honeyed because I used the new Kerrygold honeyed butter but adding a spoonful of honey to the butter while it melts will add a similar affect.

Pack of pre-rolled short crust pastry
100g Kerrygold Honeyed Butter (Or add a tsp of honey to plain butter)
100 dark brown fine sugar
100g double cream
100g dark chocolate, broken into small pieces
Handful almond flakes

Heat the oven to 200 degrees.

Roll out the pastry and cut into the shape of the oven-proof dish you are using for the tartlets. Brush lightly with a little melted butter and blind bake for 20 minutes (use baking beans to stop the pastry from rising). Remove from the oven and leave to cool.

Meanwhile, melt the butter and sugar together. Add the double cream and gently cook until it starts to bubble. Take off the heat, let it cool for a minute and using a wooden spoon stir in the chocolate vigorously until all is melted together.

Pour into the pastry and leave to cool in the fridge.

Just before serving dry pan fry the almond flakes and sprinkle a few onto each Tartlet.

Serve with a big slosh of double cream. 

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