Chocolate Ganache Tarts Recipe

4.5 17 21
Chocolate Ganache Tarts Recipe
Chocolate Ganache Tarts Recipe photo by Taste of Home
Publisher Photo

Chocolate Ganache Tarts Recipe

Read Reviews
4.5 17 21
Publisher Photo
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
MAKES:
24 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 20 min. + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 20 min. + cooling

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

Nutritional Facts

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

  • 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
  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. Yield: 2 dozen.
Originally published as Chocolate Ganache Tarts in Taste of Home April/May 2009, p53

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Reviews forChocolate Ganache Tarts

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MY REVIEW
dicentra01 User ID: 5468213 267678
Reviewed Jun. 5, 2017

"I read all the reviews and decided to use the filo mini shells.. This was way too sweet, I've realized I also hate filo shells. I wound up throwing the entire batch away and went to the grocery store to purchase a dessert."

MY REVIEW
Brenda2772 User ID: 2165447 132649
Reviewed Mar. 15, 2014

"Yum! I'd love to try this filling in a full sized pie! The pastry was very crumbly for me and creating the shells was time consuming. Otherwise, a very easy recipe with minimal ingredients.

Oh, and I used half bitter-sweet and half semi-sweet chocolate chips."

MY REVIEW
mrichards1993 User ID: 5891468 156024
Reviewed Jan. 1, 2014

"I did not care for the shells. I ended up piping the filling into phyllo tartlet shells. I got rave reviews!"

MY REVIEW
mapete8 User ID: 2815935 169451
Reviewed Jul. 13, 2013

"The crust was a too thick but had nice flavor."

MY REVIEW
Livingdedgrl User ID: 6756632 169450
Reviewed Jun. 30, 2012

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

MY REVIEW
HeatherD35 User ID: 4970660 97859
Reviewed Dec. 15, 2011

"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."

MY REVIEW
jlw21_1783 User ID: 4740800 96866
Reviewed Aug. 30, 2010

"YUMMY! So easy to make and they look so professional. Will make again many times."

MY REVIEW
georgeff User ID: 2982495 132597
Reviewed Apr. 29, 2010

"I took these easy to make tarts to a weekly card game, and everyone liked them very much. The crust is very flaky, but I think the chocolate could be a little bit more chocolatey."

MY REVIEW
gnatlex930 User ID: 1200127 71949
Reviewed Apr. 26, 2010

"I made these for a bridal shower. Everyone loved them."

MY REVIEW
janet.richards@legend-bank.com User ID: 2993256 156023
Reviewed Apr. 20, 2010

"This was the easiest recipe and my guests loved them."

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