Chocolate and Caviar Tartlet
Chocolate and Caviar Tartlet
Plantin Kaviari
6
25 minutes
20 minutes
French
Dessert
2 hours
Intermediate
A crisp almond sweet-pastry shell is filled with smooth dark-chocolate ganache, then finished just before serving with Kaviari Kristal® Caviar. The caviar’s clean marine salinity and long almond finish sharpen the richness of the chocolate, creating a striking balance of cocoa, creaminess and delicate briny complexity. Kaviari describes Kristal® as firm, olive-green to golden caviar with rich, complex flavours and a long finish of fresh almond, sometimes accompanied by honeyed and floral notes.
Ingredients
- 125 g Kaviari Kristal® Caviar, chilled, for finishing
For the sweet dough:
- 200 g plain flour
- 120 g unsalted butter, softened
- 80g of icing sugar
- 25 g ground almonds
- 1 large egg
- 1 pinch fine sea salt
For the ganache:
- 200 g dark chocolate, finely chopped
- 200 ml full-fat pouring cream
Directions
Make the sweet pastry dough:
In a bowl, place the butter and pour in the sugar, almond flour and salt. Mix everything together into a smooth paste. Crack the egg into the mixture and stir. Add the flour and work the dough to form a ball.Chill the dough:
Wrap the ball in plastic wrap and place in the fridge for 1 hour.Roll, line and blind bake the tartlet shells:
Roll out the dough to a thickness of 3–4 mm on a lightly floured work surface and line 6 buttered tartlet tins. Prick the pastry bases with a fork, line with baking paper and fill with baking weights. Blind bake at 180°C fan / 200°C conventional for 12 minutes. Remove the paper and weights, then bake for a further 8–10 minutes, until the bases are dry, lightly golden and fully cooked through. Let the tartlet shells cool completely before filling. A no-bake ganache requires a fully baked shell to remain crisp.Make the dark chocolate ganache:
Place the finely chopped dark chocolate in a heatproof bowl.
Pour the cream into a saucepan and bring to a boil. Then pour it over the crushed chocolate. Let it rest for 1 minute, then stir with a spatula from the center until the chocolate is completely melted.Fill and chill the tartlets:
Pour the ganache into the tartlet bases and let it rest in the refrigerator for at least 1 hour.Finish with caviar and serve:
Just before serving, top each tartlet with chilled Kaviari Kristal® Caviar. Use a mother-of-pearl, horn, wood or other non-metal spoon, and serve immediately. Caviar should remain chilled and is best added at the last moment.
