Ingredients
- Shells:
- 2 sheets of puff pastry
- Egg wash:
- 1 egg
- granulated sugar, to sprinkle on top
- Chantilly Cream:
- 2 cups heavy cream
- 1 Tbsp. vanilla extract
- 2/3 cup granulated sugar
- Ganache:
- 1/2 cup dark or milk chocolate
- 1/2 cup heavy cream
- Also:
- Raspberries, blueberries, kiwi, strawberries or the berry of your choice
- Mint leaves
- Powdered sugar
Preparation
Step 1
Thaw puff pastry on the counter, then put one sheet on top of another and press the two by rolling gently with a rolling pin until about 12 x 16 inches in size. Cut out circles with a 3 or 4 inch cookie cutter. Remove scraps to a different parchment lines baking sheet. Place each circle about an inch from each other. Using a cutter one inch less in diameter, press it in the middle of the circle almost all the way through.
Using a pastry brush, brush the tops of the circle as well as scraps that were leftover. Generously sprinkle tops of the circles with granulated sugar. Bake in preheated oven at 425 degrees for 15 minutes or until puffed up and golden in color.
To make the ganache, heat the cream until almost boiling. Pour over chocolate and let sit for 2 or 3 minutes. Stir until smooth. Line a cup with a sandwich bag and pour the ganache in.
To make the Chantilly, mix the cream, sugar and vanilla with an electric mixer. Whip on high until stiff and then refrigerate until ready to use. When ready to decorate, line a large glass or vase with a gallon or pastry bag fitted with a star tip. Set aside.
As soon as the pastries are done, push down the middle, leaving the sides as borders. Let completely cool. Put the baked scraps to the side.
Snip off the end of the bag with ganache and drizzle on the inside of the tarts, leaving about 1/4 of the ganache to drizzle over the top.
Fill the bag with the cream and pipe into the pastry rounds, bringing the tip close to the pastry and once desired amount is out, swiftly pull away the bag. With leftover cream, squeeze a small dollop on the scraps.
Place the fruit on top and drizzle 2 lines of ganache down the side of each pastry. Right before serving dust with powdered sugar. Refrigerate until ready to eat.