Le carac : une tartelette suisse au cœur fondant

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free option while maintaining richness.

dark chocolate

🥗Healthier: dark chocolate with stevia

💰Cheaper: semi-sweet chocolate

Semi-sweet chocolate is more accessible and less expensive.

almonds

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Sunflower seeds are nut-free and cost-effective.

cream

🥗Healthier: Greek yogurt

💰Cheaper: milk

Greek yogurt adds creaminess with fewer calories.

Prepare the sweet pastry dough and roll it out to 2 mm thickness.

Cut out rounds of dough to fit into the tartlet molds.

If the dough is too soft, chill it in the fridge to harden before using.

Place the dough into the tartlet molds, pressing it firmly against the sides and bottom.

Trim the excess dough from the edges with a knife.

Chill the tartlet shells in the freezer for about 10 minutes to firm up before baking.

Preheat the oven to 200°C (392°F).

Bake the tartlet shells for 10 to 12 minutes until golden.

While the shells are baking, prepare the ganache by measuring the cream and glucose syrup into a saucepan.

Chop the dark chocolate into small pieces for easier melting.

Add the butter to the cream in the saucepan.

Heat the cream mixture until it reaches a boil, then pour it over the chopped chocolate in three stages, stirring gently to combine.

Allow the ganache to cool slightly until it thickens to a spreadable consistency.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens