Tartelettes aux Ganache


Serves 4.

These Tartlets just look so dainty, don’t you think? Once you have the base you can custom make them to your liking. Fill them with lemon curd or cooked Rhubarb or Strawberries and cream. Any thing you fancy really. They are great at a tea Party or for dessert. And they are also so easy to make.

I have made these with a Ganache filling that has a truffle like flavor with a hint of coconut. You could use regular cream if you don’t like coconut cream. But I wanted to make these dairy free.




  • 1/2 C. dates, pitted and soaked for 30 min.
  • 1/2 C. oats, (gluten free)
  • 1/2 C. nuts


Drain the dates and pat them dry, put in a food processor together with the remaining ingredients. Pulse for a few time until the mixture is crumbly.

Press into 4 little tartlet tins that have been well buttered or oil sprayed. You may have some leftover crumbs, press them into cookies to bake alongside the tartlets, to have later with some tea. I always have one or two cookies worth left over.

Now bake them for approximately 20 minutes in a pre-heated oven at 400° F.

Remove them when done and transfer to a rack to cool completely before filling.


For the filling:

  • 6 oz. Dark organic Chocolate 70% , (sweetened with coconut sugar)
  • 3/4 C. Coconut cream



Heat the cream over gentle heat until very hot but not boiling. Remove from heat and add the chopped chocolate. Let it sit for about five to ten minutes. Then stir gently to mix the two together. Let it cool to room temperature but before it sets, pour into the prepared tartlet crusts.  Put the tartlets in the refrigerator for several hours until they are set. Leave them in their little tins until ready to serve. Serve with strawberries or raspberries or just with some extra cream.


Myra XO



8 thoughts on “Tartelettes aux Ganache

  1. Pingback: Triple Chocolate Donuts | The Cooking Spoon

  2. Pingback: Black Forest overnight Oats | The Cooking Spoon

    1. The Cooking spoon Post author

      Thank you Connor, it’s all in the temperature. I was fortunate enough to learn this at the Notter School of pastry Arts. They were very persistent with chocolate. Ewald Notter who teaches there has won several world nominations with his chocolate creations.

      Liked by 1 person


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