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 TART
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
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 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.
CHOCOLATE GANACHE MINI-CAKES
They may be small, but with a fruity raspberry filling and decadent ganache, they're big on flavor!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h55m
Yield 60
Number Of Ingredients 7
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Place miniature paper baking cup in each of 60 mini muffin cups. Make cake batter as directed on box. Fill muffin cups three-fourths full (about 1 heaping tablespoon batter each).
- Bake 10 to 15 minutes or until toothpick inserted in center comes out clean. Cool in pans 5 minutes. Remove from pans to cooling racks. Cool completely, about 30 minutes.
- Place chocolate in medium bowl. In 1-quart saucepan, heat whipping cream just to boiling; pour over chocolate. Let stand 3 to 5 minutes until chocolate is melted and smooth when stirred. Stir in liqueur. Let stand 15 minutes, stirring occasionally, until mixture coats a spoon.
- Meanwhile, by slowly spinning end of round handle of wooden spoon back and forth, make deep, 1/2-inch-wide indentation in center of top of each cupcake, not quite to bottom (wiggle end of spoon in cupcake to make opening large enough).
- Spoon jam into small resealable food-storage plastic bag; seal bag. Cut 3/8-inch tip off 1 corner of bag. Insert tip of bag into opening in each cupcake; squeeze bag to fill opening.
- Spoon about 1 teaspoon ganache onto each mini-cake. Garnish each with raspberry. Store loosely covered.
Nutrition Facts : Calories 80, Carbohydrate 9 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Mini-Cake, Sodium 65 mg, Sugar 5 g, TransFat 0 g
CHOCOLATE GANACHE MINI-TARTS - FILLING
Steps:
- 1. Chop chocolate and place into a deep bowl. 2. Heat cream just until it starts to boil, then pour over chocolate and let sit for several minutes until chocolate has melted. 3. 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. 4. Add butter in small pieces and continue mixing gently until ganache is once again uniform. 5. Mixture should be thick enough to go straight into the crusts, but if runny, refrigerate for a few minutes until it thickens. Assembly Chill tarts until ready to serve. Remove 30 minutes before serving to allow filling to soften a bit. Garnish with fruit or whipped cream.
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- To Make the Shortbread Crust: In a food processor with a metal blade, pulse together the butter and flour until it resembles crumbs. Or cut in the butter with a fork or pastry cutter.
- Add the almonds and pulse a couple of times. Slowly add the water until a dough forms. Transfer the dough to a lightly floured surface and roll out thinly to about 1/16 inch thick. Cut circles from the dough and gently press into the tart shells. Neatly trim excess dough from the top.
- Line the tarts with parchment and fill them with baking beans. Bake for 10–15 minutes. Remove the tarts shells from the oven and discard the parchment and beans. Return to the oven to bake an additional 8 to 10 minutes, or until the shells are lightly golden brown. Let cool while making the ganache.
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