CHOCOLATE GANACHE MINI-TART RECIPE
These mini chocolate tarts start with chocolate or vanilla-flavored shortbread crusts and are filled with a decadent but easy bittersweet chocolate ganache.
Provided by Paula Rhodes
Categories Pies
Time 1h30m
Number Of Ingredients 9
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.
Nutrition Facts : ServingSize 1 tart, Calories 195 kcal, Carbohydrate 12 g, Protein 2 g, Fat 16 g, SaturatedFat 10 g, Cholesterol 49 mg, Sodium 132 mg, Fiber 1 g, Sugar 8 g, TransFat 1 g, UnsaturatedFat 5 g
SHORTBREAD TARTS WITH CHOCOLATE FILLING
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Mix flour, 3/4 cup butter, and powdered sugar together to form pastry. Press about 1 teaspoon of pastry firmly against the bottoms and sides of 48 ungreased mini muffin cups. Do not extend pastry over the rims. Refrigerate while making the filling.
- Heat chocolate chips and 2 tablespoons butter in a 1-quart saucepan over low heat until melted. Remove from heat; stir in corn syrup and white sugar. Beat in eggs until filling is smooth.
- Fill each tart shell 3/4 full with chocolate filling, about 1 teaspoon. Sprinkle coconut and pecans on top.
- Bake in the preheated oven until filling is mostly set and pastry is golden, 20 to 25 minutes. Lift out tarts with the tip of a knife; cool on a wire rack.
Nutrition Facts : Calories 97.3 calories, Carbohydrate 12.4 g, Cholesterol 16.6 mg, Fat 5.2 g, Fiber 0.5 g, Protein 1.1 g, SaturatedFat 3.1 g, Sodium 13.4 mg, Sugar 5.7 g
CHOCOLATE-COVERED SHORTBREAD
Provided by Food Network Kitchen
Categories dessert
Time 3h
Yield 16 shortbread cookies
Number Of Ingredients 8
Steps:
- Preheat the oven to 300˚. Lightly butter the bottom and side of a 9-inch fluted tart pan. Combine the all-purpose and whole-wheat flours, confectioners' sugar and salt in a food processor and pulse until combined. Add the butter and vanilla and pulse until the flour is moistened and the dough just begins to clump together.
- Press the dough evenly into the prepared pan. Prick the dough all over with a fork, about 30 times.
- Bake until the shortbread is lightly browned and set in the center, 1 hour to 1 hour 10 minutes. Transfer to a rack and let cool 10 minutes in the pan, then sprinkle with the chopped chocolate. Let the chocolate soften, about 5 minutes, then spread into a thin layer with an offset spatula, leaving a 1/2-inch border around the edge. Top with nonpareils; let cool completely.
- Remove the tart from the pan and transfer to a cutting board. Cut into thin wedges.
CHOCOLATE GANACHE TART
Ganache is a luxurious filling made of heavy cream and dark chocolate. Here, it's poured into a buttery almond shortbread crust. Martha made this recipe on Martha Bakes episode 603.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 2h20m
Number Of Ingredients 9
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.
TINY SHORTBREAD TARTS
Says field editor Kim Marie Van Rheenen of Mendota, Illinois, "These tasty little tarts are nice for a family, kids love having their own tiny pies. For company, I use a variety of fillings and arrange them on a pretty platter."
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 3 dozen.
Number Of Ingredients 4
Steps:
- In a large bowl, cream butter and confectioners' sugar until light and fluffy. Gradually add flour and mix well. , Shape into 1-in. balls; press onto the bottom and up the sides of greased miniature muffin cups. , Bake at 300° for 17-22 minutes or until set. Cool for 15 minutes before carefully removing from pan to a wire rack to cool completely. Spoon 1 teaspoon of pie filling into each tart.
Nutrition Facts : Calories 190 calories, Fat 10g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 114mg sodium, Carbohydrate 23g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.
CHEESE-FILLED SHORTBREAD TARTLETS
Bite-size treats are a nice addition to a dessert buffet. You can store cooled, baked tart shells in an airtight container at room temperature overnight or in the freezer for a few weeks.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 3 dozen.
Number Of Ingredients 9
Steps:
- In a small bowl, beat cream cheese until smooth. Gradually beat in the milk, lemon juice and vanilla. Cover and refrigerate for 8 hours or overnight., In another bowl, beat the butter, flour, confectioners' sugar and cornstarch until smooth. Roll into 1-in. balls. Place in greased miniature muffin cups; press onto the bottom and up the sides. Prick with a fork., Bake at 325° for 20-25 minutes or until golden brown. Immediately run a knife around each tart to loosen completely. Cool in pans on wire racks., Pipe or spoon 1 tablespoon cheese filling into each tart shell. Cover and refrigerate until set. Just before serving, garnish with raspberries and mint if desired.
Nutrition Facts : Calories 121 calories, Fat 8g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 65mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 0 fiber), Protein 2g protein.
CHOCOLATE TART WITH HAZELNUT SHORTBREAD CRUST
Steps:
- A sublime silky chocolate custard fills this simple hazelnut shortbread crust. Serve garnished with whipped cream and toasted hazelnuts for a special touch.;
- Preheat oven to 400F. 2. To prepare crust: Coat a 9-inch tart pan with cooking spray. Combine whole-wheat pastry flour, 1/4 cup all-purpose flour, hazelnuts, 1/4 cup sugar and salt in a food processor; process until the nuts are finely ground. Add butter one piece at a time, pulsing once or twice after each addition, until incorporated. Add oil and ice water and pulse just until incorporated. Turn the dough out into the prepared pan (it will be crumbly), spread evenly and press firmly into the bottom and all the way up the sides to form a crust. 3. Bake the crust until set and the edges are beginning to brown, about 15 minutes. Let cool on a wire rack. 4. To prepare filling: Sprinkle gelatin over water in a small bowl; let stand, stirring once or twice, while you prepare the rest of the filling. 5. Heat milk in a medium saucepan over medium heat until steaming (but not boiling); remove from the heat to cool slightly. 6. Whisk egg yolks, 2 1/2 tablespoons sugar and 1 tablespoon flour in a medium bowl until combined. Gradually whisk in 1/2 cup of the hot milk. Whisk the egg yolk mixture into the pan with the remaining hot milk. Return to the heat and cook, stirring constantly, until the mixture thickens enough to coat the back of a spoon (do not boil), about 1 minute. Remove from the heat; whisk in chocolate until completely melted. Whisk in the softened gelatin and coffee liqueur (if using) until smooth. 7. Beat reconstituted egg whites and cream of tartar in a large bowl with an electric mixer on low speed until frothy. Increase speed to high and beat until soft peaks form. Gradually add the remaining 1/4 cup sugar and beat until stiff peaks form, 3 to 5 minutes. Gently fold the chocolate custard into the egg whites until blended. Spoon the filling into the crust; smooth the top with the back of a spoon and chill, uncovered, until set, about 1 hour.
- NUTRITION INFORMATION: Per serving: 268 calories; 16 g fat (6 g sat, 7 g mono); 55 mg cholesterol; 29 g carbohydrate; 6 g protein; 3 g fiber; 141 mg sodium; 117 mg potassium. 2 Carbohydrate Servings Exchanges: 2 carbohydrates (other), 3 fat
- TIP: Ingredient Note: Dried egg whites are pasteurized-a wise choice when making uncooked fillings. You'll find them in the baking or natural-foods section of most supermarkets. Reconstitute according to package directions.
- MAKE AHEAD TIP: Loosely cover and refrigerate the tart for up to 1 day. | Equipment: 9-inch tart pan (with or without removable bottom)
- From www.eatingwell.com with permission. 2009 Eating Well Inc. Photo by Ken Burris
SHORTBREAD TARTS WITH CREAM FILLING
These are delicious! The tart is good on its own. And the lemon cream filling is divine! The tart shells can be made in advance and refrigerated, tightly covered. Fill the tart shells several hours before serving, and top with fresh berries right before serving! Recipe from joyofbaking.com Note: I used a meyer lemon.
Provided by JMigs0
Categories Tarts
Time 55m
Yield 30 tartlets
Number Of Ingredients 10
Steps:
- Tarts:.
- Lightly spray 30 mini muffin tins, set aside.
- Preheat oven 325 degrees f. Place rack in center.
- Cream butter and sugar for about 2 minutes. Beat in vanilla. Add flour, cornstarch or rice flour, and salt and mix just until incorporated.
- Roll dough into about 30 balls and place in each muffin tin. With your fingers, press the dough up the sides of the individual muffin tins and to make an indentation in the center.
- Once filled, place the pan with the shells in the refrigerator for about 10 minutes. (this will help prevent the shortbread from puffing up).
- Bake for approximately 18-20 minutes or until lightly browned. About halfway through the baking time, lightly prick each shortbread with tines of a fork to keep them from puffing up.
- Place the pan on a wire rack to cool.
- When completely cooled, remove the tarts. They are quite fragile so be careful when removing. (Use a toothpick and loosen the edges to remove).
- Filling:.
- (Making the filling a day ahead will allow the flavors to set in better).
- Beat cream cheese until fluffy. Add the condensed milk, lemon juice, vanilla and process until smooth. Transfer to a bowl, cover and refrigerate until serving. You can make the filling serveral days in advance.
- To serve:.
- Fill the tart shells (spoon or pipe) with filling. The filled tarts can be made serveral hours in advance and refrigerated. Just before serving top with fresh berries or cut up fruit.
Nutrition Facts : Calories 148.4, Fat 10, SaturatedFat 6.3, Cholesterol 29.1, Sodium 49.9, Carbohydrate 12.7, Fiber 0.2, Sugar 7.3, Protein 2.3
EASY MINI LEMON TARTS WITH SHORTBREAD CRUST
These lemony mini tarts are rich and satisfying! The optional fresh fruit garnish adds a beautiful color and a lovely contrast in flavors. Serve individual mini-tarts garnished with fresh berries and sprinkled with confectioner's sugar, if desired.
Provided by Bibi
Time 40m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine sugar, lemon juice, eggs, flour, and lemon zest for filling together in a large mixing bowl, and whisk until well blended. Set aside.
- Combine flour, butter, sugar, and salt for crust in the bowl of a food processor and pulse several times, until the dough begins to come together in a ball.
- Divide the dough into 6 equal portions, placing dough portions in each well of a nonstick 6-well mini tart pan. Press dough over the bottom of each well and up the sides.
- Bake in the preheated oven until the filling is set and the crust is lightly browned, 25 to 30 minutes. Cool on a wire rack until mini tarts reach room temperature.
Nutrition Facts : Calories 670.3 calories, Carbohydrate 86.3 g, Cholesterol 174.3 mg, Fat 33.6 g, Fiber 1.4 g, Protein 8.2 g, SaturatedFat 20.3 g, Sodium 200.3 mg, Sugar 50.7 g
MINI CRANBERRY SHORTBREAD TARTS
These are delicious and look great on any Thanks giving or Christmas pastry or cookie plate. from Canadian Living Magazine. The recipe includes the 1 1/2 hrs chilling time.
Provided by Marlitt
Categories Tarts
Time 2h
Yield 36 tarts
Number Of Ingredients 15
Steps:
- Shortbread Shells:.
- In a large bowl whisk together the flour and sugar.
- Cut in the butter using a pastry blender or 2 knives until you have coarse crumbs with a few larger pieces.
- In a small bowl whisk egg, vanilla, and water together and drizzle over the flour, tossing with a fork until the dough holds together.
- Gather into a ball and turn out onto a floured surface.
- Flatten into a disc, wrap in plastic wrap and refidgerate for about an hour (can be made upto 2 days ahead).
- On a lightly floured surface roll out the dough to 1/4 inch thickness.
- Using a 2 1/4 inch round cookie cutter, cut out 36 pieces, rerolling scraps.
- Fit into mini muffin tin and freeze for 30 minutes.
- Filling:.
- Preheat Oven to 350 degrees For 180 degrees Celsius.
- In a medium bowl mix together sugar, corn syrup,egg, butter, orange rind and juice, and salt.
- Stir in cranberries and walnuts.
- Spoon the mixture into shells.
- Bake in the bottom 1/3 of oven until the filling is puffed and pastry is golden.
- Let cool on a rack for one minute and then run a metal spatula to loosen.
- Using a metal spatual tranfer tarts to cooling rack.
- Store layered with wax paper in an airtight container for 3 days.
- These can be frozen up to 2 weeks.
Nutrition Facts : Calories 58.6, Fat 2.7, SaturatedFat 1.6, Cholesterol 18, Sodium 25, Carbohydrate 8.1, Fiber 0.1, Sugar 4.2, Protein 0.7
More about "shortbread tarts with chocolate filling food"
CHOCOLATE TOFFEE SHORTBREAD COOKIE CUPS - AN ITALIAN …
From anitalianinmykitchen.com
LEMON TART WITH A BUTTERY SHORTBREAD CRUST - THE …
From therecipecritic.com
CHOCOLATE SHORTBREAD CRUST OR TART SHELLS - A CANADIAN …
From acanadianfoodie.com
CHOCOLATE SHORTBREAD TART CRUST - BAKING BITES
From bakingbites.com
CHOCOLATE TART WITH A SHORTBREAD CRUST | KAREN'S …
From karenskitchenstories.com
5 FABULOUS SWEET FILLINGS FOR MINI-TARTS FOR YOUR NEXT …
From saladinajar.com
SHORTBREAD TARTS WITH CHOCOLATE FILLING RECIPE - RECIPES.NET
From recipes.net
5/5 (1)Category Pies & PastriesCuisine AmericanTotal Time 55 mins
- Press about 1 teaspoon of pastry firmly against the bottoms and sides of 48 ungreased mini muffin cups. Do not extend pastry over the rims. Refrigerate while making the filling.
- Heat chocolate chips and 2 tablespoons butter in a 1-quart saucepan over low heat until melted. Remove from heat; stir in corn syrup and white sugar. Beat in eggs until filling is smooth.
SHORTBREAD TARTS WITH CREAM FILLING - JOYOFBAKING.COM
From joyofbaking.com
CHOCOLATE CARAMEL TART - SAVOR THE BEST
From savorthebest.com
CHOCOLATE TART WITH SHORTBREAD CRUST. - READING MY TEA LEAVES
From readingmytealeaves.com
SHORTBREAD TARTS WITH CHOCOLATE FILLING | RECIPESTY
From recipesty.com
BROWNIE-SHORTBREAD TART - GOOD HOUSEKEEPING
From goodhousekeeping.com
WICKED CHOCOLATE SHORTBREAD TART RECIPE - BAKERRECIPES.COM
From bakerrecipes.com
EASY CHOCOLATE TART CRUST - ONE HOT OVEN
From onehotoven.com
DARK CHOCOLATE SHORTBREAD TART | GUTSY GLUTEN FREE GAL - DELICIOUS …
From gutsyglutenfreegal.com
MINI CHOCOLATE SHORTBREAD TARTS - WALKERS SHORTBREAD INC.
From us.walkersshortbread.com
WHITE CHOCOLATE BERRY TART - QUICK NO BAKE FILLING AND GF CRUST …
From mountainberryeats.com
MATCHA TARTS WITH CHOCOLATE SHORTBREAD CRUST | THE EMOTIONAL BAKER
From theemotionalbaker.com
CHOCOLATE SALTED CARAMEL TARTS: DELICIOUS AND IRRESISTIBLE
From acanadianfoodie.com
CHOCOLATE GANACHE TART WITH SHORTBREAD CRUST | FOOD LIKE AMMA …
From foodlikeammausedtomakeit.info
CHOCOLATE-MINT TART - SAVOR THE BEST
From savorthebest.com
EASY SHORTBREAD TART CRUST, CRISP AND BUTTERY - BLOSSOM TO STEM
From blossomtostem.net
SIMPLE SHORTBREAD WITH CHOCOLATE GANACHE
From chocolatechocolateandmore.com
SALTED CARAMEL CHOCOLATE TART - BAKING A MOMENT
From bakingamoment.com
SUNDAY NIGHT® CHOCOLATE TART | SUNDAY NIGHT FOODS
From sundaynightfoods.com
WHITE CHOCOLATE RASPBERRY TARTS - PINT SIZED BAKER
From pintsizedbaker.com
SUMMER BERRY TART WITH SHORTBREAD CRUST - FEASTING AT HOME
From feastingathome.com
CHOCOLATE SHORTBREAD SANDWICH COOKIES - BAKES BY BROWN SUGAR
From bakesbybrownsugar.com
BITTERSWEET CHOCOLATE SHORTBREAD TARTS - THE VANILLA BEAN …
From thevanillabeanblog.com
BITTERSWEET CHOCOLATE TART WITH SHORTBREAD CRUST - UMAMI GIRL
From umamigirl.com
EASY CHOCOLATE SHORTBREAD TART CRUST - BLOSSOM TO STEM
From blossomtostem.net
SHORTBREAD TARTS WITH CHOCOLATE FILLING
From bambangrecipes.blogspot.com
CHOCOLATE GANACHE MINI TARTS - 31 DAILY
From 31daily.com
SALTED CHOCOLATE TART RECIPE - GREEN SMOOTHIE GOURMET
From greensmoothiegourmet.com
CHOCOLATE ORANGE TART WITH SHORTBREAD CRUST
From plumdeluxe.com
CHOCOLATE TART RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love