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Chocolate Ganache Tarts Recipe

Chocolate Ganache Tarts Recipe photo by Taste of Home

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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

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Chocolate Ganache Tarts Recipe

Prep: 30 min. + chilling Bake: 20 min. + cooling

Yield: 24 Servings

30 20 50

Ingredients

1/2 cup butter, softened
1 package (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

Directions

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. Yield: 2 dozen.

Nutritional Facts 1 tart (calculated without garnishes)equals 123 calories, 10 g fat (6 g saturated fat), 24 mg cholesterol, 43 mg sodium, 9 g carbohydrate, trace fiber, 1 g protein.

Originally published as Chocolate Ganache Tarts in Taste of Home April/May 2009, p53

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Chocolate Ganache Tarts

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Reviewed on Jun. 30, 2012 by Livingdedgrl

This is my first attempt at making pastries, and it was very simple and delicious.

Reviewed on Dec. 15, 2011 by HeatherD35

Simple, elegant, and delicious. These are great. The pastry puffed up when it was baked, so I used the back side of a little 1/4 teaspoon to push the dough down to create an indentation in the center. I doubled the recipe and ended up with a lot of extra chocolate filling. I used a Wilton #12 tip to pipe the chocolate into the pastry shells. Piping made it easy and pretty. You may want to do the third step 1st so that the chocolate can cool while you work on the pastry shells. This is a "must try" recipe.