When the curd filling has set, it's time to make the chocolate ganache layer.

Place them in the fridge to set for at least 2 - or overnight. Gently tap each tartlet on a hard surface to pop any air bubbles and smooth out the top. Photo 13: Pour the curd into the baked and cooled Tartlet Shells while still warm.Set aside to cool down completely.Ĭhocolate Ganache Layer & Assembling the Tarts Bake for 15 minutes, remove the paper and weights and put back in the oven for another 15 minutes - or until the crusts are fully baked. Photo 8: Cover each pastry shell with a small piece of crunched up baking paper and fill with weights (baking beads, dry beans or rice).While the oven is preheating, place the muffin pan in the freezer so that the pastries are very cold. Photo 7: Prick the bottom of the tartlets pastries with a fork then place the pan back in the fridge to rest for at leat 1 hour - or up to 24 hours.Gently press on the corner between the bottom and sides to remove any air bubbles, and press on the sides to make sure they stick to the pan. Photo 6: slide the pastry disks into the muffin pan openings.I recommend cutting them at least be as wide as the openings of the muffin pan. The wider you cut the pastries, the deeper the tartlets will be. With a small fluted (or rounded) cookie cutter, cut out small disks of pastry. Photo 5: Remove the baking paper sheets.Place in the fridge to rest for at least 1 hour, or up to 24 hours. Place it between two sheets of baking paper and roll into a large, thin disk (about 3 mm or 1/8 inch thick). Take out of the bowl and bring together into a ball.

Bakewell tart chocolate