Mini Chocolate Ganache Tarts
You’ll be uber popular with friends and family if you make them these decadent dark chocolate tarts this Christmas.
How long will it take?
30 minutes, plus chilling time
What’s the serving size?
Makes 6
What do I need?
For the pastry
- 150 g plain flour
- 75 g unsalted butter, cubed and cooled
- 50 g icing sugar
- Pinch of salt
- 1 egg yolk
For the filling
- 200 mL thickened cream
- 300 g dark chocolate, finely chopped
- 100 g roasted hazelnuts
How do I make it?
- Make pastry by sifting flour into a food processor. Add butter and pulse until the mixture resembles fine breadcrumbs. Add icing sugar, salt and egg yolk and pulse again. If the pastry is too dry to form a dough, add 1 tbsp cold water. Shape dough into a flat disc, cover with clingfilm and refrigerate for 30 minutes.
- Roll dough out on a lightly floured surface to a thickness of 2 millimetres. Grease six 10-centimetre loose bottomed tart tins with a little butter, then line bases and sides with pastry. Place pastry in the freezer to chill for 20 minutes.
- Preheat oven to 200C. Place a piece of baking paper on top of the pastry in each tin and weigh down with pie weights or rice. Bake for 15 minutes, then remove the pie weights and cook for another 4 – 5 minutes, or until the pastry is golden. Remove from oven and set aside to cool.
- Meanwhile, pour cream into a small saucepan and bring to the boil. Remove from heat and add chocolate. Set aside for 5 minutes to let the chocolate melt, then gently stir until combined.
- Spoon ganache into each of the tart cases, sprinkle with hazelnuts, and transfer to the fridge for at least 3 hours, or until set.
TOP TIPS
- Short on time? Buy a ready-made shortcrust pastry so all you have to do is make the ganache.
