Some may call them just another ganache-variant, but if you have purple silicone tartlet moulds that were bought a year ago in Auchun next to Baggersee beach that you’ve been dying to use ever since then you will see the attraction. Ok, so to be fair, that might be a wee bit too specific a scenario for most people. I’m pretty sure I’ve now alienated 100% of people that might ever visit my blog as I may have been the only person in the world in that precise situation. My point still stands; put on your empathy shoes and appreciate the sentiment.
Anyway, they taste pretty nice. The idea is essentially a chocolatey biscuit base and then ganache inside, topped with fruit. I used dark chocolate to counterbalance the sweetness of the strawberries; if you’re using tarter fruit then you might want to use milk or have more of a milk-dark mix. How many you’ll get utterly depends on the size of your tartlet moulds; I got 9 which did 2 each for 3 people for dessert and then an extra 3 left over for the next day.
3 tablespoons unsalted butter
30g dark chocolate, chopped
- Smush the digestives in a food processor (or bash in a freezer bag with a rolling pin)
- Microwave the butter and chocolate at low power, stirring every 20s, until chocolate is melted and smooth (stop just before it’s fully melted and stir for a while to avoid it burning)
- Add to biscuit crumbs and pulse or stir until crumbs are evenly moistened.
- Firmly press crumb mixture into tartlet moulds – mine are quite small and so I got 9 tartlets from this quantity; yours may be different.
- Place crusts in the fridge for at least 30 minutes to allow the crust to set.
120g dark chocolate, chopped
150ml double cream
100g strawberries, hulled and quartered
- Stir the chocolate and cream in a small saucepan over low heat until melted and smooth.
- When chocolate is fully melted, remove from heat.
Pour filling into crusts, dividing it evenly among the tartlets. Refrigerate for 10 to 15 minutes to allow the filling to firm up slightly, then sprinkle strawberries on top. Refrigerate until completely set, at least one hour.