Cooking with
Nathalie
Compliments of Parisian Chef Nathalie Testi-Flamin o
Walnut Chocolate Tart Bouchées
This tart is as chic as it is simple. The filling requires no baking, so after a few hours in the refrigerator, just slice and serve. While you wait, make the cherry-vodka sauce; its sweet cherry flavor is a
perfect complement to the tart’s bittersweet, trufflelike interior.
Game plan: The tart can be made up to 2 days ahead. Store covered in the refrigerator.
INGREDIENTS
For the crust
•
We use mini frozen tart shells
For the filling:
•
8 ounces bittersweet chocolate, finely chopped
•
4 ounces semisweet chocolate, finely chopped
•
4 tablespoons unsalted butter (1/2 stick), cut into small pieces
•
1 cup heavy cream
•
3 tablespoons granulated sugar
•
1/4 teaspoon fine salt
INSTRUCTIONS
1.
Place chocolate and butter in a medium bowl; set aside.
2.
Combine cream, sugar, and salt in a small saucepan over medium heat and stir until sugar
dissolves and liquid is just at a simmer, about 4 minutes.
3.
Pour cream mixture over chocolate and butter and let sit until melted, about 4 minutes. Gently
stir until smooth.
4.
Pour ganache into the tart shell and transfer to the refrigerator.
5.
Decorate with walnut
6.
Chill until set, about 1 1/2 to 2 hours.
Photography: Dee Sinner Photography