Chocolate Crémeux Tartlet

This tartlet is a very delicate and rich little shell. It is definately good that it is a one or two bite-er because the crémeux is so rich, but in this make up that richness is accentuated the the gold leaf garnishing.

MOP:

• Pre bake tartlet shells with desired pastry dough
• Let cool before filling.
• Melt chocolate and paint a thin layer of chocolate on the inside of the dough as a barrier against the moisture of the crémeux.
• Re heat the crémeux over a double broiler if its solidified. You want the crémeux to be pourable, between 70° - 90°F.
• Knock out air bubbles if any form.
• Pipe in the crémeux starting at the corners and into the center to make it look uniform.
• Let the crémeux set before garnishing.
• Garnish with a small amount of gold leaf. Apply with a brush.