Best Chocolate Ganache Heart Tartlets Recipes

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.

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 HEART TARTLETS

Steps:

• Preheat oven to 325 degrees. Make the tart shells: Coat five 5-inch heart-shaped tart pans with cooking spray. Whisk together flour, cocoa, and salt.
• Beat butter with a mixer on medium speed until fluffy, about 3 minutes. Add sugar, and beat until pale and fluffy, about 2 minutes. Reduce speed to low. Add vanilla and flour mixture, and mix until dough just begins to hold together, 1 to 2 minutes. Turn out dough onto plastic wrap, wrap, and refrigerate for 30 minutes.
• Roll out dough to 1/4-inch thickness on a lightly floured surface. Cut dough into 5 equal pieces, and press into bottom and up sides of prepared tart pans. Using a sharp paring knife, trim excess dough flush with edges of pans. Patch any tears. Refrigerate for 1 hour.
• Bake tart shells on a rimmed baking sheet until firm, about 25 minutes. Let cool completely on wire racks.
• Make the ganache filling: Place chocolate in a bowl. Heat cream and milk in a small saucepan over medium-high heat until almost boiling; pour over chocolate. Let stand for 2 minutes. Slowly whisk until smooth. Let stand 10 minutes more. Stir in egg. Return tart shells to baking sheet, and pour in filling. Bake until just set, about 25 minutes. Let cool completely before removing from pans. Decorate with meringue hearts.

CHOCOLATE GANACHE TARTLETS WITH SWEET CHERRIES

Steps:

• In a small saucepan bring 3/4 cup cream just to a boil. Reduce heat to low and add chocolate, stirring until chocolate is melted and mixture is smooth. Pour 3/4 cup mixture into a bowl, reserving remainder in pan for glazing tartlets. Add 1/3 cup cream to mixture in bowl, stirring until ganache is combined well. Chill ganache until thick and cold, about 1 hour.
• In a small bowl whisk remaining 1/3 cup cream until just stiff. With an electric mixer beat chilled ganache until light and fluffy, about 30 seconds (do not overbeat or it will become grainy). Remove tartlet shells from tartlet pans (use a thin, flexible knife to help remove shells if necessary). Fold whipped cream into ganache until combined well and spread in tartlet shells, smoothing tops.
• Heat reserved chocolate mixture over low heat, stirring, until melted and just warm. Working quickly, with 1 tartlet at a time, spoon about 1 tablespoon glaze onto top, tilting tartlet to allow glaze to completely cover filling. Chill tartlets until glaze is set, about 30 minutes. Tartlets may be made 2 days ahead and chilled, wrapped in plastic wrap.
• Serve tartlets with cherries.

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 PUMPKIN TART

Steps:

• Preheat oven to 425°. In a large bowl, combine flour, sugar, baking cocoa, pie spice and salt. Stir in butter until crumbly. Press onto bottom and up sides of a 9-in. tart pan with removable bottom; place on a baking sheet. Bake 10 minutes; cool on a wire rack., Meanwhile, in another large bowl, whisk pumpkin, eggs, brown sugar, orange zest, pie spice and salt. Slowly whisk in cream. Pour into crust. Bake 15 minutes. Reduce oven temperature to 350°. Bake until filling is set, 40-45 minutes. Cool on a wire rack., For ganache, place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; let stand 10 minutes. Stir with a whisk until smooth. Spread over tart; chill until set. If desired, garnish with crystallized ginger.

DARK CHOCOLATE AND LEMON GANACHE TARTLETS

Steps:

• FOR PASTRY:
• Combine flour, powdered sugar and salt in processor. Using on/off turns, cut in butter until mixture resembles coarse meal. Add egg yolk, cream and vanilla. Process until moist clumps form. Gather dough into ball. Divide dough in half. Flatten each half into disk. Wrap in plastic. Refrigerate until firm, about 1 hour. (Can be prepared 1 day ahead. Keep refrigerated. Let dough soften slightly at room temperature before rolling.)
• Position rack in center of oven and preheat to 375°F. Roll out 1 dough disk on lightly floured surface to 1/8-inch thickness. Using plate as guide, cut out three 6-inch rounds. Transfer rounds to 4 1/2-inch-diameter tartlet pans with removable bottoms. Press dough into pans. Fold in any excess dough; press to form double-thick sides. Repeat rolling, cutting and forming with remaining dough disk, making 6 crusts total. Freeze crust until firm, about 5 minutes.
• Place crusts on large baking sheet. Bake until light golden brown, about 20 minutes. Transfer to rack and cool crusts completely. Remove crusts from pans.
• FOR FILLING:
• Bring 3/4 cup cream to simmer in heavy medium saucepan. Remove from heat. Add chocolate and whisk until smooth. Mix in 1 tablespoon lemon peel. Divide chocolate among cooled crusts. Refrigerate tartlets until filling is set, about 1 hour. (Can be made 1 day ahead. Cover and keep refrigerated.)
• Combine 1/4 cup cream and 1/2 teaspoon lemon peel in large bowl. Beat until soft peaks form. Spoon whipped cream into pastry bag fitted with star tip. Pipe cream decoratively atop tartlets. Garnish with lemon twists, if desired.