Chocolate Ganache Mini-Tarts are either chocolate or vanilla crust mini-tarts, filled with a decadent but uncomplicated bittersweet chocolate ganache. The small size makes them perfect for showers and wedding receptions.
I went to my 40th class reunion last weekend “back home in Indiana.”
Not only was the idea of renewing school friendships more interesting because of Facebook and the rewired connections it makes possible, but I also couldn’t wait to visit my older brother and his wife, sleep in Grandma’s farmhouse (where he lives), and eat their garden-fresh produce and farm-raised beef.
As it turned out, I had a great time visiting and reminiscing with old friends. Thanks to the organizers who did a great job.
Speaking of old friends…
This Chocolate Ganache Mini-Tarts recipe is a new version of a Pinterest favorite from this blog, Fresh Fruit and Cream Mini-Tarts. An unbelievably rich, chocolate and truffle-like mixture replaces the cooked custard filling. It’s so easy it’s almost embarrassing when people give you compliments.
About the Tart Shells
Practice makes all the difference.
The tart shells themselves can be a little challenging, but practice makes all the difference. If you are planning to make these for a momentous occasion, I highly recommend you do a trial run with the crusts.
Since your molds or containers may be a slightly different size than mine, it’s hard to be specific about how many tarts the recipe will yield for you. I get 14.
Where can I buy molds for the tarts?
You can get the silicone molds here. I HIGHLY recommend buying several. I use them all the time for many different recipes. They are a perfect size and nothing, and I do mean NOTHING sticks to them.
How to Roll-Out Mini-Tart Cookie Crusts: (don’t miss the video)
Whenever assembling a tray of party desserts, I love to make small portions and do a variety. It’s fun to make some of the crusts chocolate (recipe included below) and some vanilla (recipe here). Both have their fans.
Unlike tart shells with a cooked cream filling, prepare ganache-filled shells 2-3 days ahead if it’s more convenient.
Garnish the top with whipped cream and chocolate curls or shavings. Or make it simple. Use fresh fruit to add color and interest. Either of these should be added at the last minute.
- 1-1/4 cup unbleached flour
- 1/4 cup dark, unsweetened cocoa
- 1/2 cup powdered sugar
- 1/4 teaspoon salt
- 1/2 cup cold butter
- 1 large egg
- 4 ounces bittersweet chocolate
- 1/2 cup heavy cream (or whipping cream)
- 2 tablespoons soft butter
- Add first four ingredients to a food processor and pulse until well blended.
- Cut butter into 8 pieces. Add to dry ingredients and pulse until mixture looks like oatmeal.
- Use fork to break up and mix egg, then pour it all at once into the food processor bowl. Pulse 5-6 times to begin to moisten mixture. Let machine run steadily for a few seconds. Watch carefully until mixture begins to stick together and starts to form a ball. Machine will make a different sound as this happens.
- Press dough into a cylinder (like a roll of refrigerated cookie dough), cover with plastic wrap, and refrigerate at least 30-45 minutes or up to a week.
- When ready to make crusts, cut cylinder into 12 equal slices. I usually end up with 13 tarts because I roll all the scraps together to make the 13th shell.
- Roll each slice between plastic wrap until just slightly larger around than tart shell. Dough should be just shy of 1/4 inch thick and a consistent thickness throughout. This can be a little tricky at first. Practice makes perfect.
- Cover and freeze mini-tart shells until rock hard.
- Place tart shells onto a cookie sheet. Cover the inside of each tart with foil pressed to fit down inside. Bake in preheated 400 degrees F oven for 10 minutes. Remove the foil and bake 2-3 more minutes.
- Cool for 5 minutes. Remove crust from pan or mold. Fill when completely cool.
Chocolate Ganache Filling
- Chop chocolate and place into a deep bowl.
- Heat cream just until it starts to boil, then pour over chocolate and let sit for several minutes until chocolate has melted.
- Use a whisk or spoon to begin stirring in lazy circles starting from the middle until mixture is uniform. Don't go crazy stirring or chocolate will lose its beautiful gloss. A gentle motion is good.
- Add butter in small pieces and continue mixing gently until ganache is once again uniform.
- Mixture should be thick enough to go straight into the crusts, but if runny, refrigerate for a few minutes until it thickens.
- Chill tarts until ready to serve. Remove 30 minutes before serving to allow filling to soften a bit. Garnish with fruit or whipped cream.
Crust dough may be stored, well-wrapped, in the refrigerator one week. Or store in the freezer for 6 months. I prefer to freeze the raw tart shells and bake the day I want to serve them for maximum freshness with last-minute convenience.
Ganache may be made ahead and stored in the refrigerator. Warm very gently. I put it in a small bowl inside a larger bowl partially filled with hot water until it softens enough to spoon into baked crusts. Re-chill before serving.
- Cuisinart DLC-10SY Pro Classic 7-Cup Food Processor, White
- Freshware CB-305RB 12-Pack Silicone Flower Reusable Cupcake and Muffin Baking Cup, Black and Red Colors
- OXO Good Grips 11-Inch Better Balloon Whisk
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Nutrition Information:Yield: 13 Serving Size: 1 tart
Amount Per Serving:Calories: 237 Total Fat: 17g Saturated Fat: 11g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 48mg Sodium: 121mg Carbohydrates: 17g Fiber: 2g Sugar: 5g Protein: 4g
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