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“Get creative in the kitchen and learn how to make a fabulous dessert – The Best French Tartlets (with a brown butter crust and a dark chocolate ganache filling)”
Bonjour, I hope you are ready for a fresh dose of pure French inspiration! :)
Last time I shared with you my DIY Vintage French Apothecary Jars and Bottles and today I’m inviting you again into my kitchen, for a little bit of French experimenting.
You can call it a DIY baking project, if you wish, because I’ll share with you all the necessary steps for creating this amazing French dessert.
Yes, just like with any other regular DIY project, you will need good quality ‘materials’ and the right ‘tools’ to make sure you get the best results.
And speaking about the right ‘tools’, let me tell you about these beautiful tartlet pans and ramekins that I’m sure already caught your eyes in these pictures.
These white beauties are from REVOL, a company that creates high-end bakeware, cookware and table top products … and they came directly from France!
REVOL manufactures the finest culinary porcelain in France since 1768 and you can see their passion and also their expertise in the high quality of the finished products.
With their experience of over 2 centuries, they make their own clay, molds, designs and glazes! How amazing is that? Their products are 100% healthy cookware, they use non-hazardous materials that are chemicals free. I immediately fell in love with their bakeware and trust me, when you get to work with such amazing products, even your creativity blooms.
Revol is for you, the bold baker, the mom, the pro chef or the wanna be chef, the aspiring foodie or the sophisticated design lover, the passionate food blogger or the professional food photographer. Revol has something for every one of you and will help you find YOUR way into the kitchen while cooking your own style.
Du four a la table is what you will find written in French on their products, which means From oven to table. This is yet another thing I love about Revol’s products, you can use them for baking delicious and innovative food, but you can also use them for serving and completely impressing all of your friends and family. Talking about French elegance, food is always better when served in some chic recipients, right? :)
This collection is called ‘Les naturels‘ and all my new French favorite bakeware came wrapped in beautiful brown boxes. The boxes are individually designed for each product and are assuring a safe arriving to destination.
And the best part? They can be rapidly transformed into the most amazing gifts ever! You bake your tartlets, decorate them as you wish, put them in their boxes and give them to someone you love on a special occasion. Who wouldn’t want to receive a French tart baked in a beautifully designed pan? Count me in on that! :)
Don’t forget to add a matching silky ribbon, it’s the small details that count! 
OK, so now that you know how much I love my new pans from Revol, let’s move to the actual baking.
The best French tartlets (with a brown butter crust and a dark chocolate ganache filling)
The inspiration for this recipe came from Paule Caillat, who has a French cooking school in Paris called Promenades Gourmandes and has become famous for developing a different and unique technique of making a tart crust (you can find more details on Food52, Saveur, David Lebovitz, etc).
I’m still dreaming of attending one of her classes in Paris, but in the meanwhile, prepare to be amazed but how simple yet effective her technique is.
- 3 ounces butter (85 g), 1 tablespoon vegetable oil, 3 tablespoons water, 1 tablespoon sugar, 1/8 teaspoon salt, 1 cup flour (125 g)
- 2/3 cup whipping cream (160 ml), 4 ounces 55% or 75% dark chocolate (160 g)
- For topping: keep it simple OR add roasted pistachio and pomegranate seeds (or other fresh fruits)
- Preheat the oven to 410º F (210º C).
- Put all the ingredients for the crust, except for the flour in an ovenproof bowl and place it in the oven for about 15 minutes, until the mixture starts bubbling and starts to brown a little on the edges.
- Carefully remove the bowl from the oven and add the flour, stirring with a wooden spoon or a spatula until the dough forms into a uniform ball.
- Reduce the temperature to 375 º F (190º C).
- Let the dough rest a little, divide it in 4 equal parts (you can use 4 tartlet pans of 4.5 inch (11.5 cm) or a large 11.5 inch (30 cm) tart pan ) and press it into each pan, creating an even layer on the sides and on the bottom.
- Prick the bottom using a fork and blind bake (line the tartlet pans with baking paper and fill them with beans) for about 10 minutes.
- Remove the beans and bake for another 5-10 minutes or until golden brown.
- Let them cool before filling.
- Break the dark chocolate into small pieces and put it in a bowl.
- Heat the whipping cream over a double broiler until it starts to boil, remove from heat and pour it over the chocolate.
- Stir continuously until chocolate starts to melt and you get a silky creamy chocolate mixture.
- Let it cool for a few minutes before pouring over the tartlets.
- Pour the chocolate ganache into the tartlets and decorate with crushed roasted pistachio and pomegranate seeds. These are great for their taste, but also for adding a pop of color. Time to let your creativity blossom!
- Chill in the fridge for at least 1 hour before serving.
- Enjoy every bite of this decadent French dessert, best served with your loved ones!
Here you can find some more pictures so you can get a better idea of the whole process.
And here is how the silky creamy chocolate ganache should look like. Please restrain yourself from eating it right now, you’ll still need it to fill your tartlets! :)
And here are my beautiful French tartles, just seconds before embracing their ganache filling. 
Ta daaa! I give you the best French tartlets (with a brown butter crust and a dark chocolate ganache filling)!
The pomegranate were my choice for getting a splash of color, I just love their gem like seeds and their texture. I wanted to use some fruits that wouldn’t overwhelm the taste of chocolate and I must say that the pomegranate seeds were a pleasant surprise. They gently pop into your mouth while giving a nice balance to the ganache filling.
So, what do you think about today’s recipe? Would you give it a try?
You know you want to! :)
This post is sponsored by our friends from Revol, all opinions are my own. Thank you for supporting the brands that support this blog!
If you would like to know more about Revol‘s amazingly versatile products, the best cookware and bakeware solutions, you can find them here:
Europe – Website // Facebook // Instagram // YouTube
United States: Website // Facebook // Instagram // YouTube
Don’t forget to smile,
Diana
If you make some projects inspired by any of my posts, please use them for personal use only. And don’t forget, on Instagram you can hashtag them using #bydreamsfactory or tag me using @bydreamsfactory. Have fun! :)
Disclosure: This post may contain affiliate links so you can easily find the products I love. See more of my favorites {HERE}.
Sharing with lovely people at these awesome parties.
These look so yummy, I pinned the recipe will be making these. They look reall easy to make…
Oh my goodnes, I am in heaven. Yummy! and I can’t wait to make this for the holidays. Thank you for sharing at Dishing it and Digging it link party.We love having you.
Vanessa recently posted…Dishing It and Digging It Link Party #116
YUM! These look divine!
Thank you for sharing this week at Brag About It link party on VMG206 (Mondays at Midnight). I plan to feature you next week!
~ Megin of VMG206
They are almost too pretty to eat! I don’t think my cooking skills qualify me to make these so I’ll have to find someone to do it for me, like my hubby is an excellent chef. Thanks for sharing with us at Merry Monday. Love this recipe.
Shirley Wood recently posted…10 Uses For Kitchen Trash Bags
Mmmm… Diana these tartlets look amazing!!
Thank you for linking up at Shabbilicious Friday each week. I always enjoy your posts and I’m delighted to be featuring your French tartlets this week. Hope to see you at the party tomorrow.
Hugs, Kerryanne xx