IF YOUR baking skills are limited to a three-ingredient banana bread and basic chocolate cake, then you'll be in for a treat.
You can now indulge in a patisserie-style chocolate tartlet at home with this incredibly easy and delicious recipe - and you don't even need to pop it in the oven.
The team at Le Montmartre shared with Fabulous the EXACT recipe they use to create their little chocolate pots of heaven, which are, understandably, extremely popular.
With just a few basic ingredients, you can now create your very own Parisian-style sweet that pairs perfectly with an afternoon cuppa.
To make the chocolate sweets, all you need is single cream, dark chocolate and pastry cases - that's it.
Or if you prefer white choc and raspberry, simply swap the dark chocolate for white and add raspberries to your shopping list.
You will need:
- Pour the single cream in a bowl;
- Add the Callebaut chocolate (cut in pieces);
- Warm up the bowl on a bain-marie;
- Keep stiring until the chocolate is melted and mixed with the single cream
- Once you have a thick chocolate cream, Spoon the mix into the pastry cases.
- Leave in the fridge for 1 hour, so the chocolate cream becomes a delicious ganache
Source: Le Montmartre
To start, pour 300ml of single cream and 300g of broken up chocolate pieces into a bowl.
The bakers at Le Montmartre suggest Callebaut dark chocolate but say any good quality dark chocolate will do.
Then, warm up the bowl on a bain-marie to melt the chocolate.
To do this, heat some water on the stove top on medium-high heat until it reaches a soft-boil, then sit the heat-resistant bowl on top of, or inside, the pot.
As the mixture begins to heat up it will gradually melt, so keep stirring until the chocolate is melted and mixed with the single cream.
Once you have a thick chocolate cream, spoon the mix into the pastry cases.
After one hour in the fridge, the chocolate cream becomes a delicious ganache and your tartlets are ready to consume.
To whips up the white chocolate and raspberry version, the method is almost identical with a few minor tweaks.
Raspberry and white chocolate tartlets
You will need:
- Microwave the white chocolate for 1 minute and 30 seconds (800 watts):
- Gently stir the white chocolate to make sure it is all melted;
- Pour the white chocolate in a bowl;
- Gradually add the single cream while stirring in order to perfectly mix the single cream and the white chocolate;
- Leave the mix in the fridge for 3hours;
- Spoon the mix into the pastry cases.
- Arrange raspberries on top of the tarts in a circle until all tarts are covered;
- Sprinkle with icing sugar; Leave in the fridge for 1 hour.
Source: Le Montmartre
You first microwave the white chocolate for 1 minute and 30 seconds, in an average 800 watt microwave.
Gently stir the white chocolate to make sure it is all melted before pouring it in a bowl.
Gradually add the single cream while stirring in order to perfectly mix the single cream and the white chocolate.
Once done, leave the mixture in the fridge for three hours to cool before spooning it into the empty pastry cases.
Once you have the chocolate filled cases, you can arrange the raspberries on top of the tarts in a circle until all tarts are covered.
Sprinkle with a little icing sugar and pop it back in the fridge for one hour, and voila!
Both recipes are extremely simple to make, so the kids can get involved too.
And you'll be able to indulge for days to come as each recipe makes 12 individual tarts.
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