Choco Berry Crunch Tartlets

Choco Berry Crunch Tartlets

Ingredients For the Tart Shells

• 150gm all-purpose flour, plus more for surface
• Pinch of salt
• 75gm cold unsalted butter,
• 1/2 teaspoon vanilla essence
• 2-3 tbsp cold water

Ingredients For the Ganache Filling

• Dark Chocolate 200gm
• Cream 200ml

Ingredients For the Crunch

• Sugar 1/2 cup
• Liquid Glucose 1tbsp
• Water 1tsp
• Dry fruits mix 1/2 cup

To Decorate

• Chocolate Curls
• Berry (any optional)
• Crunch (praline)

Method

• Preheat oven to 180•C .. Whisk together flour, and salt.Processed butter with a flour mixture on medium speed until crumbed,about 2 minutes. .Take out the mixture in a bowl and add vanilla and few drops cold water, and mix until dough just begins to hold together. Turn out dough onto plastic wrap, wrap, and refrigerate for 30 minutes.Roll out dough to 1/4-inch thickness on a lightly floured surface. Cut dough into 5 equal pieces, and press into bottom and up sides of prepared tart pans. Using a sharp paring knife, trim excess dough flush with edges of pans. Patch any tears. Prick the lined dough with folk..Bake blind tart shells until firm, about 15- 20 minutes. Let cool completely on wire racks.

Make Crunch

• Heat sugar with little water and liquid glucose until light caramel colour appears, pour mixture on baking sheet sprinkle mix dry fruits or peanuts only.. Cool until crisp.. Crush into tiny pieces.

Make the Ganache Filling

• Place the chopped or grated chocolate in a bowl. Heat cream in a small saucepan over medium-high heat until almost boiling; pour over chocolate. Let stand for 2 minutes. Slowly whisk until smooth. Cool at room temperature, then refrigerate at least 2hours or overnight. Fill pastry piping bag with chocolate ganache and pipe in the tartlets. Decorate with meringue hearts, crunch , berries, and chocolate Curls.. Serve chilled..