CHOCOLATE GANACHE & RASPBERRY MINI TARTS
March 30, 2019GUYS... these were so delicious! I'm obsessed. As cute as they were, they were not a simple task. I dumped out TWO different tart shell starters because I was struggling to get the texture right when I was learning how to make these! Just goes to show everyone has a hard time with certain things. So take a look at this easy-to-follow recipe and just go for it! YUMMY! Feel free to message me with any questions you have.
For this recipe, I used semi-sweet and milk chocolate to see which one I liked better. I personally am a milk chocolate kind of gal, but that means the Ganache will be made differently so pay close attention to the recipe for which chocolate you will be using.
Makes one 9-inch tart, 6 medium tarts, or 12 mini tarts
TOOLS YOU'LL NEED:
- Food Processor
- Parchment Paper
- Rolling Pin
- Blender
- Tart Pan with removable bottom <-- if you do not have one then be creative!
INGREDIENTS:
For the Tart:
- 1 1/2 cups all-purpose flour
- 1/3 cup powdered sugar
- 1/4 teaspoon kosher salt
- 1/2 cup (1 stick) unsalted butter, cold
- 1 large egg yolk
- 3 tablespoons heavy cream
- 1 teaspoon vanilla extract
For the Chocolate Ganache:
- Dark, semi-sweet or milk chocolate chips, one bag
- 1 cup heavy cream
Other Toppings:
- Cool Whip
- Raspberries, 2 packs
INSTRUCTIONS:
1. Place the flour, sugar, and salt in the food processor.
2. Slice the stick of butter into small cubes and place in food processor. Pulse the blender until the mixture moderately blended.
3. Add the egg yolk, heavy cream, and vanilla and process until a dough is created and pulls away cleanly from the sides of the bowl and rolled out. **IF it is still too crumbly, you will want to add more heavy cream 1 teaspoon at a time until it reaches the correct consistency.
4. Place a piece of parchment paper on the counter and flour the surface. Place dough on parchment paper and roll out slightly. Place another piece of parchment paper over the top to finish rolling the dough out flat. You will want to roll from the inside out.
5. Grease whatever tart pan/pans you will be using. Mold dough to each tart pan moderately thin. Tart Shells are best slightly thin compared to a thick shell that may be hard to cut into. Tart Shells do not shrink if made correctly so don't worry too much about that aspect.
6. After tart shells are ready, poke a few holes in the bottom to prevent bloating while cooking then place in the freezer for 30 minutes.
7. After 30 minutes, preheat oven to 350 degrees.
8. Cook for 17-20 minutes until lightly golden brown.
While shells are finishing cooking and cooling, time to make the Ganache and Raspberry filling!!
FOR DARK OR SEMI-SWEET CHOCOLATE:
1. Boil 1 cup heavy cream. (I like to microwave cream in big glass measuring cup so at the end I can just pour it into the tart shells)
2. Pour 1 cup chocolate chips into the hot cream and let sit for 2-3 minutes.
3. Stir mixture for multiple minutes until it is reached correct texture and consistency.
FOR MILK CHOCOLATE:
1. Boil 3/4 cup heavy cream
2. Pour 1 whole bag of milk chocolate chips into the hot cream
3. Stir mixture for multiple minutes until it is reached correct texture and consistency.
FOR RASPBERRY FILLING:
1. Puree whole package of raspberries in the blender to make a sauce. Add water if needed.
* continued instruction
9. Take each tart and pour a small layer of raspberry filling on the bottom. Place in fridge for 5 minutes.
10. Pour chocolate layer almost to the top of the tart shell. Place in fridge for 15 minutes
11. Place swirl of cool whip in the center of the tart. (I put cool whip in a zip lock bag and piped it on the tart to make it easier)
12. Cool in fridge for one hour before eating.
13. Finish by topping with raspberries.
ALL DONE! Sorry that was forever long. I just wanted to make it detailed and easy to follow so no one gets lost. It's worth it in the end for a fancy dessert! Enjoy!
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