Chocolate tartlets

       I just started working at the hot section in the restaurant which is great since it means a lot more responsibilities and excitement, but it also means a lot more work and stress. I've found that chocolate is the ultimate remedy and have been indulging in quite a few chocolate items, well i say few…

       Anyway, a while ago i was given a small bag of patisserie chocolate and was wondering what to do with it, when it hit me : Chocolate tartlets ! They are just the ultimate comfort food, with a nice thin crispy base, filled with lovely decadent chocolate ganache. 

       This recipe was also a trip down memory lane because it came from a restaurant i used to go to all the time with my dad, and i must share it with all the other chocolate lovers out there !

• Pastry : 

- 1 egg

- 50g flour

- 15g ground almonds

- 1 teaspoon of cocoa powder

- 40g butter (I use salted butter, it goes wonderfully with the chocolate)

- 10g sugar

1) Cream together the butter and sugar.

2) Add the dry ingredients and rub together with your hands.

3) Add the egg and mix with a spoon.

4) Add more flour if necessary in order to form a ball, don't worry about the consistency, it's meant to be quite runny. Flatten the ball and put in the fridge until hard.

4) Roll out thinly, this dough can be worked again without any consequences. Put in cases and bake for 6 minutes at 180°C

• Ganache :

- 375g chocolate (any mixture you want, i went for dark patisserie chocolate and some milk chocolate they was lying around)

- 3 egg yolks

- 25cL milk

- 25cL creme

- 80g caster sugar

1) Whisk together the egg yolks and the sugar until the color is more pale.

2) Boil the milk and the creme, pour over the eggs and stir, then put it back in the pan and stir over a medium heat until it thickens. 

3) Pour the hot custard over the chocolate and let it sit for 10 seconds, then stir.

4) Pour the chocolaty custard ganache mixture in the tartlets and leave it in the fridge until it sets.

And voilà ! I must say, even if I do say so myself, they are soooooooooooo good, you HAVE to try these !

Update

Wow, I can't believe how time flies, and how long it's been since i posted anything ! For that i am sorry to whoever might have been reading my posts before, if there even was anyone. But i'm back, I got my diploma from the Cordon Bleu, what a wonderful experience that was. I learned so many new techniques and met a lot of marvelous people from all around the world, i definitely recommend the Base semester to anyone who wishes to learn the basic techniques of french cuisine and get a proper knife kit, i thought it was worth it !
So anyway, I have now started an internship in a restaurant, which i won't name so i'm free to say what i really think :p !
It's a nice restaurant with one Michelin star so i feel very lucky, the kitchen is small, there are only 3 payed members of staff, and 3 interns including me, one has been there for a few months already and she's very nice and talented, she works on all the hot dishes and is doing very well. I work on cold starters and patisserie and i'm learning a lot, especially about organizing one's time and what's really important. I'm trying to work faster but it's hard, really hard ! Also, I'm only working for evening shifts at the moment, so 17H00-23H00, which i prefer since i like to sleep late and that way i see more of the à la carte menu then you do at lunch, i did one full day and it was EXHAUSTING !