Cacao nib-walnut ganache tartlets


I had all of that chocolate ganache left over from the fondue I made 2 weeks ago.  I didn’t want it to go to waste  as I used one pound of the best bittersweet chocloate and the idea of tossing it, really upset me.

I found a recipe for Cacao nib-walnut ganache tartlets in bite-size desserts by Carole Bloom. The best part about this recipe is that I had everything in the pantry.  I have been dying to make something else with my chocolate covered cacao nibs (made ice cream awhile back).  This is my new favorite ingredient.  They are subtle but you can really taste the chocolate without it being over powering.


Cacao nib-walnut ganache tartlets


pastry dough:
1/3 cup walnuts
2/3 cup flour
2 Tbl. brown sugar, packed
1/8 tsp. kosher salt
2 oz. unsalted butter, chilled
1/4 cup cacao nibs
1 extra large egg yolk
1/2 tsp vanilla

6 1/2 oz bittersweet chocolate, chopped
1/2 cup heavy whipping cream


1.   preheat oven 350*.  Spray the inside of the tartlet pans.
2.   toast walnuts in oven for 7-8 minutes.  cool and then chop
3.   Pulse brown sugar, flour, salt in food processor
4.   Cut the butter into small pieces and add to flour mixture.  Pulse 5 times.  There will be lumps.  Add cacao nibs + walnuts and pulse briefly.
5.   Beat yolk + vanilla in a small bowl.  Turn on processor and pour yolk mixture through the feed tube.  Mix until all comes together
6.   Break off small pieces (walnut size) and press in prepared tartlet pans.  Press a 2nd tartlet pan over dough and shape dough.  
7.  Bake 7 minutes.  Remove top tartlet pan.  Prick pastry with a fork and bake for 7-8 more minutes, until golden. Cool and remove from pan.

Place chocolate in bowl.  Bring crea to a boil voer mediu heat.  Pour cream over the chocolate.  Let stand 15 minutes and then stir until smooth.
Use a 1″ ice cream scoop to fillt he tartlet shells.  Chill 15 minutes.  Serve room temp.

The Urban Baker /

Leave a Comment