Ganache Tartlets

Heat 600 ml whipped cream in the microwave at 80 °C. Place it in a mixing bowl and add 600 grams of chocolate chips. Mix at low speed until you get a smooth ganache and let cool at room temperature.

Prepare the tartlet dough with 220 g flour, 150 g butter, 100 g FunCakes icing sugar, 40 g FunCakes almond flour, a pinch of salt, and 30 g egg. Wrap it in plastic wrap and let rest in the refrigerator for one hour.

Preheat the oven to 180 °C (160 °C convection).

Spray the pan with FunCakes Release Spray. Knead the dough taken from the refrigerator well and roll it out on a floured surface to approximately 3-4 mm thickness. Place it in the pan and gently press the edges.

Cut off the excess dough with a sharp knife and prick the bottom with a fork. Bake the tartlet base in the preheated oven for about 15 to 20 minutes until lightly golden, then let cool in the pan.

When your tartlet is cooled, pour in almost all the liquid ganache and place it in the refrigerator to set.

Whip the remaining ganache with a mixer to obtain a thick paste. Distribute it into two piping bags fitted with tips No. 32 and No. 1M. Pipe dollops on the tartlet with the two different tips and decorate with fruits and pecans. Finally, sprinkle crunchy pearls on top.