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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
Ingredients
- 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
Directions
- 1. 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.
- 2. 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.
- 3. 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.
- 4. 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
1 each: 123 calories, 10g fat (6g saturated fat), 24mg cholesterol, 43mg sodium, 9g carbohydrate (4g sugars, 0 fiber), 1g protein.
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