These rich tartlets use the chocolate pastry recipe borrowed from SA food writer Katelyn William, better known online as The Kate Tin, as featured in her cookbook ‘Chocolate’.  

Chocolate ganache tartlets with dalgona whip

Makes 4 

Ingredients

For the chocolate  shortcrust pastry 

¼ cup (60ml) cocoa `
1 cup (200g) cake flour
½ cup (65g) icing sugar, sifted
½ cup (125g) cubed butter, ice cold
3 extra-large egg yolks
2 Tbsp (30ml) ice cold water

For the ganache filling 

¾ cup (180ml) cream
200g dark chocolate
2 Tbsp (30ml) instant coffee
⅓ cup (80ml) boiling water
6 Tbsp (75g) caster sugar
Chocolate shavings, for serving

Method 

1. To make pastry, combine the dry ingredients and butter in a food processor and mix to create a breadcrumb-like texture.  
2. While blending, add egg yolks and water in a steady stream until dough comes together in a ball.  
3. Turn out on a surface and shape into a large disc. Wrap in clingfilm and chill until firm.  
4. Roll out to 3mm thick. Line 4x8cm tartlet tins (about 2cm deep) with pastry. Prick the bases with a fork. Chill for 15 minutes to firm up.  
5. Preheat oven to 180°C.  
6. Cover the pastry completely with baking paper, then add baking beads or dry, raw beans or rice.  
7. Blind bake tartlets for about 10 minutes until par-baked. 
8. Remove baking beads and baking paper then bake for a further 10-12 minutes or until pastry is cooked through. Cool completely in tins before unmoulding. 
9. To make ganache filling, heat cream until steaming hot (not boiling). Pour warm cream over chopped chocolate and set aside for 2 minutes. Stir mixture until smooth, ensuring all the chocolate is melted.  
10. Chill ganache until firm, about 30 minutes. 
11. Whisk ganache using an electrical whisk on high speed until quadrupled in size. 
12. Divide mixture amongst cooled tart shells, using a slightly warmed palette knife or spoon to smooth out the top.  
13. To make dalgona whip, combine coffee, boiling water and caster sugar. Whisk with an electrical whisk until fluffy, resembling meringue.  
14. Spoon dollops of dalgona whip on tartlets. Top with shavings and serve. 

Recipes & Styling: Liezl Vermeulen
Photographs: Zhann Solomons 

Also read: The ultimate chocolate cheat sheet

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