Mini Chocolate Ganache Tarts

Anna Kosti
August 27, 2021
Pies & Tarts

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About Me!

Hi, thanks for stopping by, my name is Anna Kosti and I am 18 years old. I live in Larnaca, Cyprus, with my family and I am still going to high school. I fell in love with baking since the age of 9! I started with simple recipes to making complicated and fascinating desserts. I am planning to join university next year, overseas, to become a professional pastry chef.

Easy Mini Chocolate Ganache tarts! A crispy and delicious shell with a delicious, rich and creamy chocolate filling. They are the perfect bite and they just melt in your mouth!!!

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Perfect to share with friends and family! Especially for parties or dessert treats to impress your loved ones! You can also apply this recipe to make a big chocolate ganache tart by multiplying the recipe by 2.

These tarts can be made in ahead and stored in the fridge or at room temperature! It’s better to remove from the fridge a couple of hours before serving to come up to room temperature.

They last for up to 4 days in an airtight container.

Useful Equipment:

Amazon Storefront HERE! (There you can find all the equipment & gear that I love using)

Must-Have Tools:

Check Out my Youtube Video Tutorial:

Mini Chocolate Ganache Tarts

Preparation Time:

30 Minutes

Cooking Time:

15 Minutes

Total Time:

45 Minutes

Serves:

24 Level of Difficulty:

Easy

Description

A crispy and delicious shell with a rich and creamy chocolate filling. They are the perfect bite and they just melt in your mouth!

Ingredients

Pastry

225g plain flour
2 tbsp icing sugar
150g very cold unsalted butter
1/8 tsp salt
2-3 tbsp ice cold water

Ganache Filling

400gr dark chooclate
2ooml Heavy cream
50gr Nutella

Instructions

Pastry: In a bowl add your flour, salt and icing sugar.
Add in your butter and rub the mixture in between your hands with the butter until flaky.
Add in your water tbsp by tbsp until a dough its formed.
Roll out your dough and then cut circles of about 6cm diameter.
Prepare a 24 case mini cupcake tin. Place each circle in the tin and press it down. Using a fork create holes on the tart shells to prevent them from expanding in the oven.
Bake at 150°C for 15 minutes until fully baked. Then place them on a cooling rack to cool down.
Filling: In a microwave safe bowl add your chocolate, cream and microwave until completely melted. Add in your Nutella and mix until smooth. At this stage you can add your filling in a piping bag so it will be easier to pour. Now pour the mixture in the tart shells and decorate them on top however you want.
Place the tarts in the fridge for at least 1 hours until set.