A small chocolate tartlet from French-speaking Switzerland with a shortbread-style shell, dark ganache and bright green icing. Serve it with espresso.
Carac (Swiss Chocolate Tartlets with Green Glaze)
Baking
Pies tarts
Medium
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A crisp almond shortcrust shell filled with rich dark chocolate ganache and topped with a thin shiny layer of green icing and a chocolate dot. Makes 8 tartlets in about 3 hr 30 min.
Prep
40 min
Cook
20 min
Cooling
2 hr 30 min
Total
3 hr 30 min
Yield
8 tartlets
Ingredients
Adjust yield
tartlets
Scales from a half to a double batch. Laminated and yeasted doughs are easiest to handle one batch at a time; bake extra pans in rounds.
- 1 ¼ cups (150 g)all-purpose flour
- ⅔ cup (60 g)ground almonds
- ⅓ cup (60 g)granulated sugar
- 1 pinch (1 g)fine salt
- ½ cup (100 g)unsalted butter, cold, cubed, for the shell
- 1 (18 g)egg yolk
- 3 tbsp (45 ml)cold water
- 7 oz (200 g)dark chocolate, finely chopped, for the ganache
- ½ cup (130 ml)heavy cream
- 1 tbsp (15 g)unsalted butter, for the ganache
- 1 ⅔ cups (200 g)powdered sugar
- 2 tbsp (30 ml)water
- 1 pinchgreen gel food coloring
- ¼ oz (10 g)dark chocolate, melted, for the dots, for the glaze
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Instructions
- Whisk the flour, ground almonds, sugar and salt. Rub in the cold butter until it looks like small flakes.
- Mix the egg yolk with the water, add to the flour and stir just until a dough forms. Shape into a disk, wrap and chill 30 minutes.
- Roll the dough about 1/4 inch (6 mm) thick, cut rounds and press into 8 muffin-tin cups or tartlet pans. Chill 30 minutes.
- Heat the oven to 400 F (200 C). Line the shells with foil and weights and bake 10 minutes, remove the weights and bake 5 more minutes until pale golden. Cool completely.
- Heat the cream until steaming, add it to the chopped chocolate, cover 5 minutes, then stir smooth and stir in the butter.
- Fill the cooled shells about two-thirds full with the ganache, then chill 1 hour until set.
- Whisk the powdered sugar with the water, tint with green gel to a light green, and spread a thin layer over each tartlet. Let it dry 15 minutes.
- Add a small dot of melted chocolate in the middle of each tartlet.
Tips
- Do not overfill, or the glaze will run.
- Spread the icing thin; thick icing cracks when cut.
- Cool ganache slightly before filling for a smooth top.
- Good with espresso.
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Recipe FAQ
How long does it take to make carac (swiss chocolate tartlets with green glaze)?
Plan on 40 minutes of prep and 20 minutes of cooking, plus 2 hours 30 minutes to chill. The recipe makes 8 tartlets.
How should I store carac (swiss chocolate tartlets with green glaze)?
Refrigerate in an airtight container up to 4 days; serve at cool room temperature.
Can I make carac (swiss chocolate tartlets with green glaze) ahead?
Yes. It needs time to chill and set, so it is a good one to make the day before you serve it.
Estimated · per serving
Nutrition
Per serving = 1 of 8 servings this recipe makes.
414
Calories / serving
22.0g
Fat
51.7g
Carbs
4.3g
Protein
35.6g
Sugar
Whole recipe (8 servings): ~3312 cal · 176g fat · 414g carbs · 34g protein · 285g sugar
Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.
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