Chocolate tartlet, dark chocolate ganache, maple sugar |

Preparation time: 90 min

Preheat your Oven at 360 °F

• Sweet chocolate pastry

  Sift flour, powdered sugar and cocoa powder. Cut the cold butter into small cubes.

  Pour the sifted dry ingredients into the bowl of the mixer (either by hand or with a sheet of paper in the mixer), mixing until the dough is sandy (like a fine crumble).

   Then pour in the egg white, finalizing the mixture to form a dough. Let the dough fall onto the table, then continue using the palm of your hand to finalize the homogenization of the dough. 

  Using a rolling pin, roll out the dough to a maximum thickness of 2-3 mm. Make sure the dough is evenly spread over the entire surface. Once the tray or tart ring is dark, leave it in the fridge for around 20 minutes.

  Bake the tartlets in a preheated oven for 14 minutes.

  Leave to cool, then turn out.

• Dark chocolate ganache

  Bring the cream and glucose to the boil in a saucepan. Place the chocolate in a bowl.

  Pour the hot cream over the chocolate and wait 15 seconds before stirring with a wooden spoon until the chocolate has completely melted.

  Add the soft butter and blend again (ideally using an immersion blender). Set aside in the fridge, covered with cling-film in direct contact with the ganache.

• Assembly

  Pour the dark chocolate ganache into the bottom of the baked tartlets, then sprinkle with maple sugar.