Subscribe to FoodService Director Newsletters
Get the foodservice industry news and insights you need for success, right in your inbox.
Sponsored By
Prickly Pear Chocolate Ganache Tarts
When you pair chocolate with a mini format, you have a winning combination—both are current trends in the dessert arena, according to the National Restaurant Association. Chef Poulain balances sweet and tart by combining a rich ganache with prickly pear puree.
Recipe and photo courtesy of Perfect Puree of Napa Valley
Servings
24
24
Day Part
- dessert
Menu Part
- dessert
Main Ingredient
- Fruit
- Dairy
- Chocolate
Source: Perfect Puree of Napa Valley
When you pair chocolate with a mini format, you have a winning combination—both are current trends in the dessert arena, according to the National Restaurant Association. Chef Poulain balances sweet and tart by combining a rich ganache with prickly pear puree.
Ingredients
Tart Shells:
10 oz. flour
4 oz. sugar
4 oz. butter
1 egg
Ganache:
4 oz. heavy cream
4 oz. prickly pear puree
2 oz. inverted sugar
12 oz. semisweet chocolate, broken into pieces
2 oz. butter
Steps
Prepare Tart Shells: Preheat oven to 350°F. In food processor, combine flour and sugar. Add butter; pulse until mixture resembles coarse meal. Add egg; pulse to form dough.
Divide dough into 12 pieces. Press each piece into individual tart pans. Bake 30 min.
Meanwhile, prepare Ganache: In med. saucepan, warm the cream, puree and sugar until hot. Place chocolate in med. bowl; pour cream mixture over chocolate and stir to melt. Cut butter into small pieces; stir into hot chocolate mixture until blended and smooth.
Pour mixture into tart shells. Cool until set.
Read more about:
RecipesYou May Also Like
.jpg?width=300&auto=webp&quality=80&disable=upscale){kind=spacer}
