KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.
Get Started - 100% free to try - join in 30 seconds
Setting a mold on top of the dough keeps it from puffing up in the oven, eliminating the need for pie weights. The ganache should be warm when poured in, in order for it to set smoothly. So work your way to step 5, and fill the tartlets with jam before making the ganache.
Recipe from Martha Stewart Living, 12 2011
1 cup all-purpose flour, plus more for parchment
1/3 cup unsweetened Dutch-process cocoa powder
Salt
1 stick unsalted butter, room temperature
1/4 cup sugar
1 large egg
3/4 teaspoon pure vanilla extract
3 tablespoons heavy cream
1 cup apricot jam
Ganache
|
1st Keep
 aileeoops
|
Comments