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Chocolate-Coffee tratlets

Preparation

30 minutes

Cooking

35 minutes

Servings

8 servings

Chocolate-Coffee tratlets
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Ingredients

Pastry dough*

375 mL (1 ½ cup) all-purpose flour

110 mL (1/3 cup + 2 tbs) unsalted butter

1 egg

80 mL (1/3 cup) sugar

60 mL (1/4 cup) cold water

*You can also use store-bought pastry dough. 

Coffe Ganache

300 g (10½ oz) dark chocolate, 70% cocoa solids

150 mL (5 oz) hot espresso

 

Fruit Topping

½ quart blueberries

½ quart raspberries

½ quart strawberries

 

Directions

 

Pastry dough

 

  1. Cut the butter into small pieces. In a bowl, work the butter into the flour, and make a well in the centre.
  2. In another bowl, mix together the egg, sugar and water. Pour the mixture into the well and mix to form a ball. Refrigerate at least 30 minutes.
  3. Preheat the oven to 180ºC (350ºF).
  4. With a rolling pin, roll out the dough 2 mm (1/2 in) in thickness.
  5. Divide the pastry dough among 8 tartlet moulds. Prick the dough with a fork and bake 35 minutes. Let cool.

 

 

 

Ganache

 

  1. In a bowl, chop the chocolate into small pieces. Add the hot espresso and stir with a spatula until the chocolate is melted.
  2. Let cool and pour into the tartlet pastries.
  3. Garnish with berries and serve.

 

 

 

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