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
WALNUT TART
Meet the Cook: The first time my husband tried this, he said there ought to be a law against anything tasting so good! I've served it at picnics and family occasions...and even once at a bridal shower. It's fine either as a dessert or for breakfast. We are the parents of three grown children and grandparents of two. -Rovena Wallace, Trafford, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, cream butter and sugar until light and fluffy. Beat in egg yolk. Gradually add flour just until blended (mixture will be crumbly). , Press onto the bottom and up the sides of an ungreased 9-in. tart pan with removable bottom. Place pan on baking sheet. Bake at 375° for 12-14 minutes. Cool in the pan on a wire rack. , Sprinkle nuts over crust. In a small heavy saucepan, combine sugar, butter, corn syrup and 2 tablespoons of cream. Boil and stir over medium heat for 1 minute longer. Pour over walnuts. , Return pan to baking sheet. Bake at 375° for 10-12 minutes or until bubbly. Cool on a wire rack. , In a small bowl, beat remaining cream until stiff peaks form. Serve tart at room temperature with whipped cream.
Nutrition Facts : Calories 363 calories, Fat 25g fat (9g saturated fat), Cholesterol 55mg cholesterol, Sodium 110mg sodium, Carbohydrate 32g carbohydrate (19g sugars, Fiber 1g fiber), Protein 7g protein.
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.
WALNUT TART
If you seek inspiration for a better pie, you need look no further than a traditional French walnut tart. It is only marginally different, but vive that difference. The reason is butter: butter in the crust and butter in the filling. Oh, and cream in the filling, too. If they had pecans in France I'm sure they would use them, as you could in this recipe.
Provided by Mark Bittman
Categories pies and tarts, dessert
Time 40m
Yield 8 to 12 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees. Tear off a piece of foil twice as large as crust. Fold it in half and smear it with butter; lay buttered side onto crust. Weight foil with a pile of dried beans or rice (these can be reused for this purpose), pie weights, or a tight-fitting ovenproof skillet or saucepan - anything that will sit flat on the surface. Bake 12 minutes, then remove foil and continue to bake at 350 degrees, until crust is a beautiful shade of brown, another few minutes. Remove and let cool on a rack while you prepare filling.
- Put sugar in a heavy 6- or 8-inch saucepan or deep skillet with a tablespoon of water and turn heat to medium. Cook, gently shaking pan occasionally, until sugar melts; then cook, stirring occasionally and scraping sides with a heat-proof flexible spatula, until mixture turns golden.
- Turn heat to low, then carefully add butter and cream. Cook, stirring constantly, until butter melts and mixture is uniform. Stir in walnuts and a large pinch of salt if you like, then spread on crust. Refrigerate for about an hour, then sprinkle with a little more salt and serve.
Nutrition Facts : @context http, Calories 494, UnsaturatedFat 24 grams, Carbohydrate 41 grams, Fat 37 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 11 grams, Sodium 225 milligrams, Sugar 31 grams, TransFat 0 grams
CHOCOLATE WALNUT TART
"You'll have no hassle, no fuss and no leftovers with this dessert," Sue Shank promises from Harrisonburg, Virginia. "It looks impressive, but it's actually so simple. It can be prepared in a 9- or 11-inch pan and tastes wonderful served warm with ice cream or whipped topping."
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8-10 servings.
Number Of Ingredients 9
Steps:
- On a lightly floured surface, roll out pastry to fit an 11-in. fluted tart pan with removable bottom. Transfer pastry to pan; trim edges. Sprinkle with chocolate chips and walnuts. In a small bowl, whisk the eggs, corn syrup, brown sugar, butter and vanilla. Pour over chips and nuts., Bake at 350° for 25-30 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack. Serve with whipped cream if desired.
Nutrition Facts :
WALNUT TARTLETS WITH CHOCOLATE GANACHE FILLING
These are wonderful tartlets. It seems like a lot of work, but it's worth it. You can also make just the ganache and use for cakes, cupcakes, etc.
Provided by southern chef in lo
Categories Dessert
Time 2h20m
Yield 30 tartlets
Number Of Ingredients 12
Steps:
- To make leaves use non-toxic leaves such as rose or lemon. You can get them from flower shop, just be sure to wash and dry them
- Prepare Chocolate Leaves and set aside. Directions for chocolate leaves: Place large sheet heavy-duty foil on counter.
- Fill saucepan 1/4 full (about 1 inch deep) with warm water. Place chocolate and shortening in 1-cup glass measure. To melt chocolate, place measure in warm water; stir frequently with rubber spatula until smooth. (Be careful not to get any water into chocolate or chocolate may become lumpy.)
- Brush melted chocolate onto underside of each leaf with small, clean craft paintbrush or pastry brush, coating leaf thickly and evenly. Carefully wipe off any chocolate that may have run onto front of leaf.
- Place leaves, chocolate-sides up, on foil. Let stand 1 hour or until chocolate is set.
- Carefully peel leaves away from chocolate beginning at stem ends; refrigerate chocolate leaves until ready to use.
- Preheat oven to 350°F.
- Place walnuts in food processor. Process using on/off pulsing action until walnuts are finely chopped, but not pasty.
- Reserve 2 tablespoons walnuts. Place remaining walnuts in medium bowl. Add flour, sugar and lemon peel; blend well. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Stir in egg with fork until mixture holds together.
- Spoon 2 teaspoonfuls mixture into ungreased mini-muffin cups. Press dough onto bottom and up side of each cup with fingers.
- Bake 16 to 20 minutes or until golden brown. Cool 5 minutes in pan. Remove shells from pans. Cool completely on wire racks.
- Prepare Chocolate Ganache. Spoon 1/2 teaspoon ganache into each shell. Sprinkle reserved 2 tablespoons chopped nuts evenly over shells. Gently push chocolate leaf into each shell.
- Store tightly covered in refrigerator up to 1 week.
- Directions for ganache: Heat whipping cream and butter in small saucepan over medium heat until butter melts and mixture boils, stirring frequently with wooden spoon. Remove saucepan from heat. Stir in chocolate and vanilla until mixture is smooth, returning to heat for 20 to 30 second intervals as needed to melt chocolate. Keep warm (ganache is semi-firm at room temperature).
Nutrition Facts : Calories 85.3, Fat 6.7, SaturatedFat 3.4, Cholesterol 14.9, Sodium 21.1, Carbohydrate 6.5, Fiber 1, Sugar 1.8, Protein 1.6
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- Place a rack in middle of oven; preheat to 350°. Lightly butter pan; line with a round of parchment paper cut to fit just inside pan. Pulse nuts in a food processor until finely chopped. Add sugar and salt and pulse again to combine. Drizzle in melted butter and pulse until nuts begin to clump together and mixture looks sandy. Using your hands, firmly and evenly press mixture into bottom and up sides of pan (it doesn’t need to come all the way up the sides). Bake crust until golden brown, 20–25 minutes. Let cool.
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