Aesthetically these wee green and brown tartlets bring to mind the design scheme of a trying-really-hard-yet-didn’t-quite-manage-to-achieve-anything-remotely- chic-or-fashionable hotel circa 2007/8. The mandatory pine laminate flooring being represented of course by the beige pastry cases. Or, and this reference is only for the small percentage of English readers who watched BBC 2 on Tuesdays at 8pm in the nineties, what I imagine Changing Rooms would have looked like if it had continued on into the late noughties. Amirite?
I’ve just Wikipedia-ed (that’s a word right?) Changing Rooms and apparently there was a US version of the show, Trading Spaces, so perhaps the ‘Muricans will get my reference …though only if their show was naff/lame/a bit crap/a dud like ours.
Whilst I’m not entirely sure of the point in time when the first ever carac was plopped into a Swissman/woman’s mouth, I am almost certain that this event preceded 2008 and therefore both I and you can decorate our caracs as the Swiss intended safe in the knowledge that we’re not channelling a dated hotel.
You can of course decorate your chocolate ganache tartlets with an icing which is not green, or forgo the icing altogether. Just know that if you’re going for all-out Swiss authenticity then it’s green and brown all the way, and besides green icing tastes better than all the other icing colours.
- 36 readymade tartlet cases 4cm in diametre. (Can of course be replaced with other sizes if you can't find 4cm).
- 200g dark chocolate chopped finely
- 50g milk chocolate chopped finely
- 25g butter diced
- 5 tbsp double cream
- 180g golden icing sugar
- Assortment of food colourings (traditionally caracs are green)
- 18 chocolate drops
NUTRITIONAL CONTENT PER PORTION
- Calories | 131
- Fat | 8.3
Makes | 36
Prep Time | 15 minutes plus Appx 1 hour to set
Cooking Time | 3-5 minutes
- Add the milk and dark chocolate pieces, the butter and the cream into a small heavy-based pan and heat over medium stirring all the while until fully melted.
- Remove from the heat and leave to cool for five minutes before beating with a wooden spoon until you have a thick and glossy ganache.
- Pour into the tartlet cases, leaving enough room to add the icing later, and refrigerate for 45 minutes to set.
- In a small bowl add your icing sugar and stir in water in a very (very very very) slow trickle until you have a thick consistency which is just about pourable.
- If making up more than one colour of icing split it into as many bowls as required and colour each with your chosen food colouring until the desired colour is achieved.
- Pour on top of your tarts in an even layer and add a chocolate drop into the centre of each tart.
- Chill until set.