CHOCOLATE GANACHE MINI-TART RECIPE
These mini chocolate tarts start with chocolate or vanilla-flavored shortbread crusts and are filled with a decadent but easy bittersweet chocolate ganache.
Provided by Paula Rhodes
Categories Pies
Time 1h30m
Number Of Ingredients 9
Steps:
- 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 the mixture looks like oatmeal.
- Use a 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 the mixture. Let the 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 the 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. The 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.
- 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. Gentle motion is good.
- Add butter in small pieces and continue mixing gently until ganache is once again uniform.
- The mixture should be thick enough to go straight into the crusts, but if runny, refrigerate for a few minutes until it thickens.
- Fill cooled tartlet shells with ganache.
- Chill tartlets until ready to serve. Remove 30 minutes before serving to allow the filling to soften a bit. Garnish with fruit or whipped cream.
Nutrition Facts : ServingSize 1 tart, Calories 195 kcal, Carbohydrate 12 g, Protein 2 g, Fat 16 g, SaturatedFat 10 g, Cholesterol 49 mg, Sodium 132 mg, Fiber 1 g, Sugar 8 g, TransFat 1 g, UnsaturatedFat 5 g
CHOCOLATE GANACHE CUSTARD TART
This tart exemplifies what the French do best: combine just a few top-quality ingredients, doing as little to them as possible. Ganache is a mélange of cream and chocolate, reportedly named after a young baker who accidentally spilled some cream into the chocolate the chef was melting. The chef called him a ganache, which is slang for "idiot," but when he stirred in the cream, they realized the mistake was probably one of the most brilliant things to ever happen to chocolate.
Yield makes one 9-inch (23-cm) tart; 8 to 10 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 350°F (175°C).
- In a large heatproof bowl, combine the chocolate and cream or half-and-half. Set the bowl over a pan of simmering water, stirring occasionally until the chocolate is melted and the mixture is smooth.
- Remove the bowl from the saucepan and whisk in the egg, egg yolk, and Cognac. Pour the mixture into the prebaked tart shell, tilting and shaking it very gently to even out the filling.
- Set the tart pan on a baking sheet and bake until the filling looks almost set but still quivers when the tart is gently jiggled, about 20 minutes. Don't overbake. Let cool completely.
- Remove the tart pan sides by setting the tart on an overturned bowl or other tall, wide surface (a large can of tomatoes works well). Gently press down on the outer ring and let the ring fall to the countertop. Set the tart on a flat surface. Release the tart from the pan bottom by sliding the blade of a knife between the crust and the pan bottom, then slip the tart onto a serving plate. (If it doesn't release cleanly, simply serve the tart on the pan bottom.)
- Whipped cream (page 239) is one possible accompaniment to a wedge of this delectable tart, but Caramel Ice Cream (page 144) dials up the richness. Or, a scribble of Orange Caramel Sauce (page 242) will add a pleasant citrusy note.
- The tart should be served the same day it's made. Keep it at room temperature until ready to serve.
CHOCOLATE GANACHE TARTS
Decadent, chocolate mousse-like filling and a flakey, tender crust make this very special. Be sure to coat hands well with flour when putting the dough into pastry cups. - Lorraine Caland, Thunder Bay, Ontario
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 dozen.
Number Of Ingredients 7
Steps:
- In a small bowl, beat butter and cream cheese until smooth; beat in flour. Drop dough by scant tablespoonfuls into greased miniature muffin cups; with well-floured hands, press dough onto bottoms and up sides of cups., Bake at 325° for 20-25 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks to cool completely., Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Transfer to a small bowl; cover and refrigerate until firm., Beat chocolate mixture until soft peaks form. Pipe or spoon into tart shells. Garnish with whipped cream, raspberries and confectioners' sugar if desired.
Nutrition Facts : Calories 123 calories, Fat 10g fat (6g saturated fat), Cholesterol 24mg cholesterol, Sodium 43mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
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