Today’s recipe is a tad bit on the complicated side. I won’t say it is very difficult, but it does take a whole lot of waiting around and rolling out the dough and all. I personally do not enjoy that part of tart shell making at all. This recipe was good and the result was amazing.

All that effort was totally worth it, but if you do not care so much about perfect tart shells, and you just want to fill up some tart shells with ganache; then you can opt for store bought ones. They aren’t the best flavor-wise, but those will save you a lot of time. You can also use the twix cookie tarts base if you’re looking for something simpler. I found this recipe in my cookbook Brownie Points. I changed the amounts of butter (and replaced it with shortening) to make it cost effective. Butter can really add up to that cost!

For these beautiful tart shells, you will need cold butter, vegetable shortening, icing sugar, an egg, cake flour and baking powder!

And a whoopee pie pan!

That is only if you want them to be the same shape as mine. You can most certainly use a regular or mini muffin tin. Start by combining butter, shortening and icing sugar.

Add the egg and blend well.

Add in your flour and baking powder. The mixture will kind of look crumbly.

Continue to beat until the mixture just comes together.

Knead it with your hands to get a soft smooth texture.

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Wrap it all up in saran wrap and allow it to chill in the refrigerator.

The recipe asks it to be refrigerated until the dough is firm. I left my dough refrigerated overnight and let it thaw for 30 minutes before I rolled it out to make the crust. While you’re letting it firm up, go ahead and make your ganache. Use equal parts of chocolate to heavy cream.

Heat your cream in a microwave-safe bowl and add in the chocolate chips. Allow to sit for about 5 minutes.

Stir the mixture until the chocolate has completely dissolved.

Set it in the refrigerator to cool. It will become thicker on cooling. Now back to the tart shells. Once your dough has firmed up, roll it out on a lightly floured surface.

Use the flour to dust your dough as and when needed. It can get real sticky. Use a cookie cutter to cut the rigged egde discs.

I got my awesome cookie cutter set at the dollar store. It works like a charm! I love it and it is so very helpful! Here are all the ones I bought from the dollar store. Make sure to check yours for some really cool stuff :)

After you’ve cut your dough, place it in the whoopee pie pan cavity and press down a little.

Once you’ve done that, poke holes in the bottom of the tarts using a fork.

Put it back into the refrigerator to chill for 15 minutes. Bake the tart shells at 350F for 15 minutes or until the edges start to turn golden brown.

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Cool on a wire rack.

Fill up with ganache to serve. You can also whip up your ganache and fill the tarts with that. The whipped ganache gives you more control over decorating your tarts. Here’s a picture of a tart filled with ganache.

And here’s the tart filled with whipped ganache.

Top the ganache with a topping of your choice. I’ve used Skor bits, mini white chocolate chips, and walnuts. You can use anything that you’ve got on hand. Have fun with this delicious treat! :)


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2 Thoughts on “Chocolate Ganache Tarts

  1. That is indeed a lot of effort, but looks delicious!

    • It was really good! If you are able to prepare the dough ahead of time and freeze it, you can cut the prep time in at least half. I find these work really well if you’re hosting a party or something :)

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