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Chocolate Ganache Tarts

 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
24 ServingsPrep: 30 min. + chilling Bake: 20 min. + cooling


  • 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


  • 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.

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Chocolate Ganache Tarts (continued)

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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.