Coffee & tea time, dessert, on-the-go
THE STORY BEHIND
This shortcrust pastry made with butter brings a lovely crispiness to the velvet chocolate ganache made with real Belgian chocolate.
TIPS & TRICKS
- Defrost tartlet right out of the aluminium baking dish for a dryer, crispier shortcrust case.
- Upgrade your patisserie in two or three simple steps with dots of different chocolate mousses, broken hazelnuts, crushed pistachio, white chocolate paillettes or fresh fruits.