ermerins-ga.com

Espresso Ganache Tartlets

________________________________________________


Number of Servings: 6

INGREDIENTS
CRUST
1/2 cup unsalted butter at room temperature
1/4 cup sugar
1 large egg
1-1/2 cups all purpose flour
1/4 tsp baking powder
1/8 tsp salt.

GANACHE
1/4 cup hot water
1 TBSP instant espresso powder
3/4 cup whipping cream
2 TBSP sugar
10oz bittersweet or semisweet chocolate chopped (not unsweetened)

DIRECTIONS
For crust, using an electric mixer, beat butter and sugar in a medium bowl until light. Beat in egg. Add flour, baking powder, and salt; beat just until blended. Divide dough among 6 three inch diameter tartlet pans with 1 inch high sides and removable bottoms. With floured fingertips, press dough into pans. Refrigerate 1 hour, then freeze 10 minutes. Preheat oven to 350. Bake tartlets until golden brown, about 25 minutes. Transfer to racks and cool completely. For the filling, mix 1/4 cup hot water and espresso powder in a small bowl until expresso dissolves. Bring cream and sugar to simmer in a heavy medium saucepan, stirring until sugar dissolves. Remove from heat. Add chocolate; stir until melted and smooth. Mix in espresso mixture. Pour hot filling into tartlets. Chill until chocolate sets, at least 2 hours. Remove tart pan sides from tartlets. Transfer to plates and serve.