Cardamom Chocolate Ganache Tartlets

Makes 24-30 tartlets
by Tenina Holder

I have just been in London whipping up a doTERRA storm and this was one of the very well received little bites we had on offer. The best part about this recipe is it's flexibility. If you are not a cardamom fan, swap out wild orange oil, peppermint oil or heck, go the tangerine or geranium for something even more exotic.

I LOVE the pastry on this one. Persist if you find it a little difficult to work with as the end result is stunning.

Enjoy.

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Need

Do

1  

Premake the pastry and line tins, tartlet trays of choice. Bake 10-15 minutes in a 170°C oven. Remove and cool.

2  

Place chocolate, cream and butter into the Thermomix bowl and melt *7 min/50°C/speed 1.

3  

Add cardamom oil and blend 10 sec/speed 4.

4  

Pour the ganache into the tartlet cases and allow to set at room temperature until easy to move into the fridge.

5  

Dust with plenty of cocoa powder before serving.

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