See Also: Walnut Tartlets with Chocolate Ganache Filling(recipes)
Chocolate Ganache(recipes)
Walnut-Chocolate Quick Bread(recipes)
Chocolate chip and walnut ice cream(recipes)
Cherry Walnut White Chocolate Fudge(recipes)
Blintzes with Cheese Filling & Apple Filling(recipes)
White Ganache(recipes)
Key Lime Tartlets(recipes)
Pumpkin Tartlets(recipes)
Sugar Cookie Fruit Tartlets(recipes)

Walnut Tartlets with Chocolate Ganache Filling (recipes)


Walnut Tartlets with Chocolate Ganache Filling

Yield: Makes 30 tartlets



Ingredients:



Chocolate Leaves (recipe follows)

1/2cup walnut halves, toasted

1cup all-purpose flour

1/4cup sugar

1tablespoon grated lemon peel

1/3cup butter or margarine, cut into pieces

1egg, lightly beaten

Chocolate Ganache (recipe follows)









Preparation:





1.Prepare Chocolate Leaves. Set aside.2.Preheat oven to 350°F. Place walnuts in food processor. Process using on/off pulsing action until walnuts are finely chopped, but not pasty.3.Reserve 2 tablespoons walnuts. Place remaining walnuts in medium bowl. Add flour, sugar and lemon peel; blend well. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Stir in egg with fork until mixture holds together.4.Spoon 2 teaspoonfuls mixture into ungreased mini-muffin cups. Press dough onto bottom and up side of each cup with fingers.5.Bake 16 to 20 minutes or until golden brown. Cool 5 minutes in pan. Remove shells from pans. Cool completely on wire racks.6.Prepare Chocolate Ganache. Spoon 1/2 teaspoon ganache into each shell. Sprinkle reserved 2 tablespoons chopped nuts evenly over shells. Gently push chocolate leaf into each shell.7.Store tightly covered in refrigerator up to 1 week.







Chocolate Leaves

Yield: Makes 30 to 40 leaves



Ingredients:



1/2cup (2 ounces) chopped semisweet chocolate or semisweet chocolate chips

1teaspoon shortening

Assorted nontoxic fresh leaves such as rose, lemon or camellia,* cleaned and dried









Preparation:





1.Place large sheet heavy-duty foil on counter.2.Fill saucepan 1/4 full (about 1 inch deep) with warm water. Place chocolate and shortening in 1-cup glass measure. To melt chocolate, place measure in warm water; stir frequently with rubber spatula until smooth. (Be careful not to get any water into chocolate or chocolate may become lumpy.)3.Brush melted chocolate onto underside of each leaf with small, clean craft paintbrush or pastry brush, coating leaf thickly and evenly. Carefully wipe off any chocolate that may have run onto front of leaf.4.Place leaves, chocolate-sides up, on foil. Let stand 1 hour or until chocolate is set.5.Carefully peel leaves away from chocolate beginning at stem ends; refrigerate chocolate leaves until ready to use.







Chocolate Ganache

Yield: Makes about 1/3 cup



Ingredients:



2tablespoons whipping cream

1tablespoon butter

1/2cup (2 ounces) chopped semisweet chocolate or semisweet chocolate chips

1/2teaspoon vanilla









Preparation:





1.Heat whipping cream and butter in small saucepan over medium heat until butter melts and mixture boils, stirring frequently with wooden spoon. Remove saucepan from heat. Stir in chocolate and vanilla until mixture is smooth, returning to heat for 20 to 30 second intervals as needed to melt chocolate. Keep warm (ganache is semi-firm at room temperature).