5 ounces Apricot purée
2 ounces Passion fruit purée
3 ounces Granulated sugar
1 ounce Honey
5 ounces Milk chocolate, finely chopped
5 ounces Semisweet chocolate, finely chopped
2 ounces Unsalted butter, room temperature
40 disks Shortbread Tart Dough (1.5 inch disks)(almond flour) fully baked
3 ounces Dried apricots, thinly sliced
Gold leaf (optional), as needed
Yield: 40 Tartlets
1. In a non-reactive saucepan heat the apricot and passion fruit purées, sugar and honey to 120°F (49°C).
2. Combine the milk and semi sweet chocolate and melt them to 90°F (32°C). Stir the fruit purée mixture into the melted chocolate until well blended. Stir in the soft butter.
3. Pipe the ganache into the tart shells filling them to the rim.
4. Refrigerate the tarts until set, then garnish with a piece of dried apricot and gold leaf.
5. Yield: 40 Tartlets, 1.5 inches
Notes: Type: Fresh Petit Four
2 ounces Passion fruit purée
3 ounces Granulated sugar
1 ounce Honey
5 ounces Milk chocolate, finely chopped
5 ounces Semisweet chocolate, finely chopped
2 ounces Unsalted butter, room temperature
40 disks Shortbread Tart Dough (1.5 inch disks)(almond flour) fully baked
3 ounces Dried apricots, thinly sliced
Gold leaf (optional), as needed
Yield: 40 Tartlets
1. In a non-reactive saucepan heat the apricot and passion fruit purées, sugar and honey to 120°F (49°C).
2. Combine the milk and semi sweet chocolate and melt them to 90°F (32°C). Stir the fruit purée mixture into the melted chocolate until well blended. Stir in the soft butter.
3. Pipe the ganache into the tart shells filling them to the rim.
4. Refrigerate the tarts until set, then garnish with a piece of dried apricot and gold leaf.
5. Yield: 40 Tartlets, 1.5 inches
Notes: Type: Fresh Petit Four
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