Chocolate Ganache Tarts Food

CHOCOLATE GANACHE TART

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

Steps:

• Heat oven to 375 degrees.
• In bowl of food processor, pulse flour, walnuts and sugar for 1 minute.
• Add butter and pulse 10 times, or until mixture resembles wet sand.
• Press mixture into six 6-inch tart pans with removable bottoms.
• Bake 15 minutes, cool completely.
• For filling, place chocolate in bowl.
• In saucepot over medium-high heat, bring heavy cream to a boil.
• Pour over chopped chocolate.
• Let sit for 1 minute.
• Stir until completely smooth.
• Divide ganache mixture evenly among prepared tart pans.
• Garnish with walnut halves, whipped topping and fresh mint, if desired.

CHOCOLATE GANACHE TARTS

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.

CHOCOLATE GANACHE MINI-TART RECIPE

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.

DARK CHOCOLATE GANACHE TART

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Combine pecans, brown sugar, and flour in a small bowl. Cut in butter using a pastry blender or 2 knives until pea-size crumbs form. Press mixture into the bottom and sides of a 9-inch tart pan with a removable bottom.
• Bake crust in the preheated oven until golden brown, 8 to 10 minutes. Let cool completely on a wire rack, about 30 minutes.
• While crust cools, place chocolate in a glass bowl. Set aside. Pour heavy cream into a small saucepan over medium heat; cook until edges of cream just begin to bubble, but do not boil. Pour hot cream over chocolate and whisk until chocolate is melted and incorporated into cream. Let filling cool for 20 minutes.
• Pour filling into cooled crust. Chill torte in the refrigerator for 2 hours. Remove sides of pan prior to cutting.

CHOCOLATE GANACHE TART WITH MERINGUE KISSES

Steps:

• For the pastry: Add the flour, butter, sugar and salt to a stand mixer fitted with the paddle attachment and mix on low speed until the mixture resembles breadcrumbs and the butter pieces are in small chunks. Add the egg yolk and mix until just combined and beginning to stick together, 15 seconds maximum.
• Remove the dough from the mixer and shape it into a disc. Wrap in plastic wrap and chill in the fridge for at least 1 hour and up to 2 days.
• Roll out the chilled dough on a floured surface until it is about 1/8 inch thick. Cut out 2 round discs about 5 inches each and lay them over two 4 1/2-inch mini fluted tart tins. Press the dough into the edges, trim off the excess, prick the bottoms in several places with a fork and place in the fridge for 20 minutes.
• Preheat the oven to 175 degrees C/350 degrees F. Line the pastry with parchment and fill with dried beans. Bake until the pastry edges are golden brown, about 15 minutes. Remove the parchment and beans, brush the pastry with the egg yolk and bake until the base of the pastry is golden brown, about 5 minutes more. Let cool.
• For the meringue kisses: Preheat the oven to 100 degrees C/210 degrees F.
• Add the egg whites, vinegar and cream of tartar to a stand mixer fitted with a whisk attachment. Whisk on medium speed until they begin to get frothy, 1 to 2 minutes. As soon as they are frothy, increase the speed to high and slowly add the sugar a teaspoon a time. Keep whisking until you have added all the sugar and the meringue is stiff and glossy, 1 to 2 minutes more.
• Add some food coloring to the end of a toothpick and run it along the inside of a piping bag fitted with a round tip.
• Place the meringue in the piping bag and pipe small dollops roughly 1/2 inch in diameter onto a baking sheet lined with parchment. Bake the meringues until they are no longer glossy, have a matte finish and feel light and airy, about 40 minutes. Turn the oven off and allow the meringues to cool inside with the door closed for 20 minutes. (Makes 30 to 40 meringues.)
• For the chocolate filling: Add the chocolate, butter, cream and sugar to a heat-proof bowl and place it over (but not in) a saucepan pan of simmer water. Gently stir together until melted, 1 to 2 minutes.
• Pour the mixture into the cooked pastry shells and chill in the fridge for 40 minutes.
• For the assembly: Place 8 to 10 meringues on top of each chocolate tart. Reserve the remaining for another use. Decorate with some sliced raspberries and basil leaves.
• If left to chill in the fridge overnight, allow the tarts to sit at room temperature for 20 to 30 minutes before serving.

CHOCOLATE GANACHE TART

Steps:

• Preheat oven to 350 F. Place crackers in a large zip-top bag; seal well. Using a rolling pin or wine bottle, crush crackers into fine crumbs. (Alternatively, pulse in a food processor.) Melt 1 stick butter in a small saucepan over medium-low, stirring occasionally.
• Transfer cracker crumbs to a large bowl. Stir in sugar. Stir in melted butter until mixture is well combined and the consistency of wet sand. Transfer to a 9-inch tart pan with a removable bottom or a 9-inch pie plate. Press crust into an even layer on bottom and up sides of pan. Bake until lightly golden, about 10 minutes. Remove from oven and let cool completely, about 45 minutes.
• Meanwhile, make the ganache: Place 2 inches of water in a medium pot over medium; bring to a simmer. Fit a small saucepan (or heatproof bowl) over simmering water, making sure water doesn't touch saucepan. Combine chocolate chips and cream in saucepan. Cook, stirring constantly, until chocolate is completely melted and mixture is glossy, 4 to 5 minutes. Remove saucepan from water; stir in remaining ½ stick butter, 1 tablespoon at a time, until fully incorporated. Stir in vanilla and kosher salt. Let cool to room temperature, about 30 minutes.
• Pour cooled ganache into cooled crust. Refrigerate, uncovered, for at least 2 hours and up to 6 hours, covering after 2 hours. Before serving, sprinkle with flaky sea salt, if desired.

CHOCOLATE GANACHE

Steps:

• Put the chocolate in a large mixing bowl. Pour the cream into a saucepan with the sugar and bring to a simmer, stirring continuously until the sugar is melted. Bring to the boil, then quickly remove from the heat, pour over the chocolate and whisk until smooth and glossy. Use straight away or leave to cool down a little until thick enough to spread on a cake. Alternatively, leave to cool completely, then beat with an electric whisk until light and fluffy and spread on a cake.

CHOCOLATE GANACHE AND RASPBERRY TART

Steps:

• Using on/off turns, mix flour, butter, and sugar in processor until coarse meal forms.
• Mix egg yolks, lemon juice, and 1 tablespoon water in small bowl. Add to processor; mix until moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic. Chill 30 minutes. DO AHEAD: Dough can be made 2 days ahead. Keep chilled.
• Preheat oven to 375°F. Butter 9-inch diameter tart pan with removable bottom. Roll out dough on lightly floured work surface to 12-inch round. Fit dough into pan; trim overhang. Freeze 20 minutes.
• Bake crust until golden, 25 minutes; cool.
• Meanwhile, bring cream just to boil in small saucepan. Remove from heat. Add chocolate; stir until smooth. Stir in liqueur and vanilla. Cool ganache 15 minutes.
• Transfer cooled crust to platter. Spoon chocolate ganache into crust and smooth top. Arrange raspberries atop chocolate. Stir raspberry jam and 1 1/2 teaspoons water in small saucepan over medium heat until smooth. Brush warm glaze over berries. DO AHEAD: Can be made 8 hours ahead. Cover and let stand at room temperature.

CHOCOLATE GANACHE TARTS

Steps:

• In a mixer, beat together cream cheese and butter until well combined. Add flour until dough forms.
• In a greased mini muffin tin, place a scant tablespoon of dough into each cup.
• Press into bottom and up the sides of each, forming a cup shape.
• Bake at 325 for 20-25 minutes. Let cool into pan for 5 minuted and them remove them onto a cooling rack to cool completly.
• In a saucepan over low heat, melt the chocolate chips into the cream until smooth and completly melted.
• Pour into a seperate bowl and let cool.
• When mixture cools, beat until soft fluffy peaks form.
• Pipe mixture into tart shells. YUMMMMMMYYYYY!