Tartelette with ganache


  • 500 gram FunCakes Special Edition Mix for Tartelettes
  • 200 gram sof soft unsalted butter
  • 1 egg
  • 25 ml water
  • 600 ml whipped cream
  • 600 gram FunCakes Chocolate Melts Dark
  • FunCakes Chocolate Crispy Pearls –Mix
  • FunCakes Bake Release Spray
  • FunCakes Disposable piping bags 30 cm
  • Wilton Decorating Tip #1M
  • Wilton Decorating Tip #032
  • Wilton wide glide rolling pin
  • Quiche pan -Loose bottom- 24cm e.g. Patisse
  • Raspberries
  • Blueberries
  • Pecans
  • Flour to roll out on

Heat the whipped cream in the microwave until it just about boils. Put this in a mixing bowl and add the chocolate melts. Mix this on a low setting to a smooth ganache and let it cool on the counter.

Make the tartelettes mix as indicated on the package, wrap it in cling film and place in the fridge for one hour.

Spray the quiche form with baking spray. Knead the dough well from the refrigerator and roll it out on a floured work surface up to a thickness of approximately 2 mm. Place the dough loosely in the quiche form and cut the edges away diagonally. Prick holes in the bottom with a fork and bake the tartelette in a preheated oven at 200°C (convection oven 180°C) degrees in about 15-20 minutes golden yellow and let cool in the mold.

When your tartelette has cooled, pour in the liquid ganache and put the tartelette in the fridge to make it stiffen. There will be ganache left! Beat this with the mixer to a thick paste. Divide this over two piping bags with # 32 and # 1M. Spray tufts on the tartelette with the two different nozzles and decorate with the fruit and the pecans. Finally, sprinkle some crispy pearls on top. Put in the fridge until use.