Chocolate Ganache Tart Recipe
I Love Chocolate Ganache Tarts! If you know me by now, then you know that I love and adore almost everything made out of chocolate! These make a great little Holiday treat after meals, and it’s even cuter & special because they are individual desserts for each person to have, enjoy, take pics of to share on FB, Pinterest and Instagram (Not that I would know anything about that lol). Seriously, these are super easy to make in no time! I’ve broken the recipe down into 2 segments: The pie shell and then the chocolate ganache mixture. If you don’t have mini tart shell pans, then you can always utilize other sized pans.
Now, wasn’t that easy? I added a few extra things to mine. I melted some white chocolate and drizzled it on top, and then made some homemade whipped cream (you can use cool whip, if you wish) to add a little extra flare. Enjoy! Be sure to pin this recipe for later and to share with your friends and family!
Tart Shell Ingredients
1 and 1/4 cups of all purpose flour
1/2 teaspoon salt
1/2 teaspoon granulated sugar
1/2 stick of butter
3 to 4 teaspoons of ICE COLD water
Chocolate Ganache Ingredients
1 Cup of Heavy Cream
9 Ounces of Semi Sweet Chocolate Chips
1 Tbsp salted butter (you can use unsalted, but I like salted to help balance the flavor)
Pie Crust InstructionsPre-heat oven to 375Using a food processor (I use a fork), mix dry ingredients and butter together. We want the butter to get through the flour, and you'll be creating a look of a lumpy play-dough.Slowly add in cold water one teaspoon at a time into the flour mixture until you have a somewhat malleable dough ball.You're done! I told you it was easy. I find that it's best to make the dough ahead of time and refrigerate. We want the crust to stay cold before you start using your warm hands and activating the butter in the dough, so you don't want to play around with your pie crust dough.Roll the crust out to the thickness you desire (everyone likes a little more or a little less crust. I like a lot of crust) and form crust to pan. Make sure to score the bottom of the crust. We are going to bake the tart shells, and the tart shells alone.Place a piece of parchment paper and fill the paper with beans on top (this will help set the crust).Bake for approximately 12 minutes or until nice and golden brown. Allow to cool completely.Small hint: I like to place my tart shells in the freezer for about 15 minutes before placing in the oven. It helps the crust keep its form without shrinking a lot.Chocolate Ganache RecipeHeat Heavy cream on stop top until almost boiling. Turn off flame.Add Chocolate Chips into heavy cream and start stirring.Continue stirring until all chocolate chips have melted, and then add butter. Stir until butter and melted chocolate chips have married togetherPour chocolate mixture into each tart shell. Don't be afraid to fill those tarts up!Place tarts in the fridge to allow them to cool and set. All done!
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