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.
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- 1 Batch Sable Pastry Base Recipe
- 200 g Chocolate - Callebaut dark callets BUY
- 100 g pure cream
- 50 g unsalted butter
- 5-6 Drop doTERRA Oils cardamom BUY
- Chocolate - Callebaut cocoa for dusting BUY
Premake the pastry and line tins, tartlet trays of choice. Bake 10-15 minutes in a 170°C oven. Remove and cool.
Place chocolate, cream and butter into the Thermomix bowl and melt *7 min/50°C/speed 1.
Add cardamom oil and blend 10 sec/speed 4.
Pour the ganache into the tartlet cases and allow to set at room temperature until easy to move into the fridge.
Dust with plenty of cocoa powder before serving.