Prickly Pear Chocolate Ganache Tarts
Source: Perfect Puree of Napa Valley
When you pair chocolate with a mini format, you have a winning combination—both are current trends in the dessert arena, according to the National Restaurant Association. Chef Poulain balances sweet and tart by combining a rich ganache with prickly pear puree.
10 oz. flour
4 oz. sugar
4 oz. butter
4 oz. heavy cream
4 oz. prickly pear puree
2 oz. inverted sugar
12 oz. semisweet chocolate, broken into pieces
2 oz. butter
- Prepare Tart Shells: Preheat oven to 350°F. In food processor, combine flour and sugar. Add butter; pulse until mixture resembles coarse meal. Add egg; pulse to form dough.
- Divide dough into 12 pieces. Press each piece into individual tart pans. Bake 30 min.
- Meanwhile, prepare Ganache: In med. saucepan, warm the cream, puree and sugar until hot. Place chocolate in med. bowl; pour cream mixture over chocolate and stir to melt. Cut butter into small pieces; stir into hot chocolate mixture until blended and smooth.
- Pour mixture into tart shells. Cool until set.