Chocolate Ganache Heart Tartlets Recipes

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CHOCOLATE GANACHE MINI-TART RECIPE



Chocolate Ganache Mini-Tart Recipe image

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

1-1/4 cup unbleached flour
1/4 cup dark unsweetened cocoa
1/2 cup powdered sugar
1/4 teaspoon salt
1/2 cup butter (cold )
1 large egg
4 ounces bittersweet chocolate
1/2 cup heavy cream (or whipping cream)
2 tablespoons butter (soft)

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 TART



Chocolate Ganache Tart image

Ganache is a luxurious filling made of heavy cream and dark chocolate. Here, it's poured into a buttery almond shortbread crust. Martha made this recipe on Martha Bakes episode 603.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 2h20m

Number Of Ingredients 9

3 tablespoons slivered blanched almonds
6 tablespoons sugar
1 1/4 cups (spooned and leveled) unbleached all-purpose flour
1/4 teaspoon kosher salt
6 tablespoons cold unsalted butter, cut into pieces
12 ounces bittersweet chocolate, coarsely chopped
1 1/4 cups heavy cream
1 teaspoon pure vanilla extract
Lightly sweetened whipped cream, for serving (optional)

Steps:

  • Preheat oven to 350 degrees. Make dough: In a food processor, pulse almonds until finely ground. Add sugar, flour, and salt; pulse until combined. Add butter, pulsing until coarse crumbs form with no large butter lumps (dough should clump together when pinched with fingers).
  • Immediately transfer dough to a 9-inch tart pan with a removable bottom. Using a measuring cup, evenly press dough into the bottom and up the sides of pan.
  • Bake in center of oven until golden brown and firm to the touch, about 20 minutes. Transfer to a wire rack to cool completely, about 1 hour.
  • Make ganache: Place chocolate in a large mixing bowl. In a small saucepan, bring cream to a boil. Pour hot cream, through a sieve, over chocolate. Stir until smooth and creamy in texture. Mix in vanilla.
  • Pour chocolate mixture into center of cooled tart shell (if chocolate is lumpy, pass through a sieve). Let stand until set, about 2 hours, or refrigerate for 1 hour. Serve with whipped cream, if desired.

CHOCOLATE GANACHE HEART TARTLETS



Chocolate Ganache Heart Tartlets image

Chocolate lovers will adore these dark, rich tartlets. The silky bittersweet-chocolate filling provides a sleek backdrop for a rainbow of piped meringue hearts. Make a large version for a party or minis like these, each sized for two to share.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes five 5-inch tarts

Number Of Ingredients 12

Vegetable oil cooking spray, for pan
1 cup all-purpose flour, plus more for surface
1/4 cup unsweetened cocoa powder
1/8 teaspoon salt
1 stick unsalted butter, room temperature
1/4 cup sugar
1/2 teaspoon pure vanilla extract
10 ounces bittersweet chocolate, coarsely chopped
1 cup heavy cream
1/2 cup whole milk
1 large egg, lightly beaten
Meringue Hearts

Steps:

  • Preheat oven to 325 degrees. Make the tart shells: Coat five 5-inch heart-shaped tart pans with cooking spray. Whisk together flour, cocoa, and salt.
  • Beat butter with a mixer on medium speed until fluffy, about 3 minutes. Add sugar, and beat until pale and fluffy, about 2 minutes. Reduce speed to low. Add vanilla and flour mixture, and mix until dough just begins to hold together, 1 to 2 minutes. Turn out dough onto plastic wrap, wrap, and refrigerate for 30 minutes.
  • Roll out dough to 1/4-inch thickness on a lightly floured surface. Cut dough into 5 equal pieces, and press into bottom and up sides of prepared tart pans. Using a sharp paring knife, trim excess dough flush with edges of pans. Patch any tears. Refrigerate for 1 hour.
  • Bake tart shells on a rimmed baking sheet until firm, about 25 minutes. Let cool completely on wire racks.
  • Make the ganache filling: Place chocolate in a bowl. Heat cream and milk in a small saucepan over medium-high heat until almost boiling; pour over chocolate. Let stand for 2 minutes. Slowly whisk until smooth. Let stand 10 minutes more. Stir in egg. Return tart shells to baking sheet, and pour in filling. Bake until just set, about 25 minutes. Let cool completely before removing from pans. Decorate with meringue hearts.

CHOCOLATE GANACHE



Chocolate Ganache image

This is a rich, dark chocolate topping or decoration that has lots of uses. It can be whipped as filling or icing, or just poured over whatever cake you like.

Provided by INGRIDEVOGEL

Categories     World Cuisine Recipes     European     French

Time 20m

Yield 16

Number Of Ingredients 3

9 ounces bittersweet chocolate, chopped
1 cup heavy cream
1 tablespoon dark rum

Steps:

  • Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. Stir in the rum if desired.
  • Allow the ganache to cool slightly before pouring over a cake. Start at the center of the cake and work outward. For a fluffy frosting or chocolate filling, allow it to cool until thick, then whip with a whisk until light and fluffy.

Nutrition Facts : Calories 141.5 calories, Carbohydrate 9.4 g, Cholesterol 21.1 mg, Fat 10.8 g, Fiber 1.2 g, Protein 1.4 g, SaturatedFat 6.7 g, Sodium 6.5 mg, Sugar 7.1 g

CHOCOLATE GANACHE TARTS



Chocolate Ganache Tarts image

I got this from Taste of Home. This is a must have recipe if your a chocolate lover like me! And its really easy,even for me and i hate hate hate baking!

Provided by hotdish

Categories     Tarts

Time 40m

Yield 24 tarts, 24 serving(s)

Number Of Ingredients 6

1/2 cup softened butter
3 ounces softented cream cheese
1 cup all-purpose flour
1/2 cup milk chocolate chips
1/2 cup semi-sweet chocolate chips
2/3 cup heavy cream

Steps:

  • In a mixer, beat together cream cheese and butter until well combined. Add flour until dough forms.
  • In a greased mini muffin tin, place a scant tablespoon of dough into each cup.
  • Press into bottom and up the sides of each, forming a cup shape.
  • Bake at 325 for 20-25 minutes. Let cool into pan for 5 minuted and them remove them onto a cooling rack to cool completly.
  • In a saucepan over low heat, melt the chocolate chips into the cream until smooth and completly melted.
  • Pour into a seperate bowl and let cool.
  • When mixture cools, beat until soft fluffy peaks form.
  • Pipe mixture into tart shells. YUMMMMMMYYYYY!

Nutrition Facts : Calories 108, Fat 8.8, SaturatedFat 5.4, Cholesterol 23.3, Sodium 41.2, Carbohydrate 6.8, Fiber 0.4, Sugar 2.2, Protein 1.2

CHOCOLATE GANACHE TARTS



Chocolate Ganache Tarts image

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

1/2 cup butter, softened
3 ounces cream cheese, softened
1 cup all-purpose flour
1/2 cup semisweet chocolate chips
1/2 cup milk chocolate chips
2/3 cup heavy whipping cream
Whipped cream, fresh raspberries and confectioners' sugar, optional

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.

CHOCOLATE GANACHE TARTS



Chocolate Ganache Tarts image

Make and share this Chocolate Ganache Tarts recipe from Food.com.

Provided by CookingONTheSide

Categories     Tarts

Time 25m

Yield 6 serving(s)

Number Of Ingredients 9

1 cup flour
3/4 cup toasted walnuts, chopped
1/4 cup sugar
1/2 cup cold butter, cubed
8 ounces bittersweet chocolate, chopped (like Ghirardelli)
1 cup heavy cream
walnut halves (optional)
whipped topping (optional)
of fresh mint (optional)

Steps:

  • Heat oven to 375 degrees.
  • In bowl of food processor, pulse flour, walnuts and sugar for 1 minute.
  • Add butter and pulse 10 times, or until mixture resembles wet sand.
  • Press mixture into six 6-inch tart pans with removable bottoms.
  • Bake 15 minutes, cool completely.
  • For filling, place chocolate in bowl.
  • In saucepot over medium-high heat, bring heavy cream to a boil.
  • Pour over chopped chocolate.
  • Let sit for 1 minute.
  • Stir until completely smooth.
  • Divide ganache mixture evenly among prepared tart pans.
  • Garnish with walnut halves, whipped topping and fresh mint, if desired.

Nutrition Facts : Calories 476.2, Fat 39.8, SaturatedFat 19.8, Cholesterol 95, Sodium 124.7, Carbohydrate 27.4, Fiber 1.5, Sugar 8.8, Protein 5.3

DARK CHOCOLATE GANACHE TART



Dark Chocolate Ganache Tart image

This is a melt-in-your mouth, decadent chocolate ganache tart that I make for special dinner parties. It's easy and quick to make. Friends and family love it! Delicious on its own, or served with a dollop of sweetened whipped cream and a drizzle of caramel sauce. It's best if you use Belgian chocolate.

Provided by Loll

Categories     Desserts     Pies     Tarts

Time 3h25m

Yield 12

Number Of Ingredients 6

1 cup chopped pecans
½ cup packed brown sugar
3 tablespoons all-purpose flour
3 tablespoons chilled butter, cubed
8 ounces Belgian bittersweet dark chocolate, chopped
1 cup heavy cream

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C).
  • Combine pecans, brown sugar, and flour in a small bowl. Cut in butter using a pastry blender or 2 knives until pea-size crumbs form. Press mixture into the bottom and sides of a 9-inch tart pan with a removable bottom.
  • Bake crust in the preheated oven until golden brown, 8 to 10 minutes. Let cool completely on a wire rack, about 30 minutes.
  • While crust cools, place chocolate in a glass bowl. Set aside. Pour heavy cream into a small saucepan over medium heat; cook until edges of cream just begin to bubble, but do not boil. Pour hot cream over chocolate and whisk until chocolate is melted and incorporated into cream. Let filling cool for 20 minutes.
  • Pour filling into cooled crust. Chill torte in the refrigerator for 2 hours. Remove sides of pan prior to cutting.

Nutrition Facts : Calories 287.4 calories, Carbohydrate 25 g, Cholesterol 34.8 mg, Fat 21.7 g, Fiber 1.1 g, Protein 2.4 g, SaturatedFat 9.8 g, Sodium 35.5 mg, Sugar 9.3 g

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From vintagekitchenvixen.com


SPIKED DARK CHOCOLATE GANACHE TARTLETS - SCIENTIFICALLY SWEET
I spiked these tartlets with a little bit of brandy for an extra kick (…and to help get your valentine a little tipsy. You’re welcome). They’re so rich and intensely chocolatey. If you’re a dark chocolate fan, then you will love these. They really do make a perfect Valentine’s Day treat. They’re simple and straightforward.
From scientificallysweet.com


VEGAN SHORTBREAD BROWNIES - THE LITTLE BLOG OF VEGAN
2022-05-10 Preheat the oven to 180℃ fan, and line a 8 x 8 inch square / loose base tin with grease proof paper. Allow the paper to hang over the edges of the tin, this makes it easier for removing the bars when ready. Sift the flour and sugar into a medium sized mixing bowl. Add in the vanilla extract and stir to combine.
From thelittleblogofvegan.com


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