For a great, small dessert (or even a romantic, chocolate filled snack,) look no further than the tarts. A decadent, chocolate filling resting over a flaky, tender crust makes this dessert to die for. Add a cherry on top to finish it all off with an incredible burst of sweetness.
While technically it’s okay to use a frozen puff pastry, we wanted to make our own. So to get the crust for the puff pastry just right we beat together cream cheese and butter, then slowly beat in the flour. Because mini tart tins aren’t exactly in every kitchen, feel free to use miniature muffin cups. For the chocolate ganache, we melted some bittersweet chocolate with some heavy cream and a little butter to get a velvety texture we couldn’t resist. Keep reading below for this fantastic recipe…
Chocolate Ganache Mini Tarts
(makes about 13 tarts)
- 1/2 cup butter, softened
- 3oz cream cheese, softened
- 1 cup flour
- 4oz bittersweet chocolate
- 1/2 cup heavy cream
- 2 tablespoons soft butter
- cherries to top (optional)
- Preheat the oven to 325F. In a small bowl, beat together the butter and cream cheese until smooth. Beat in the flour until incorporated, then drop the dough by the tablespoonful into greased miniature muffin cups. Use floured hands to press the dough into the bottoms and up the sides of the cups.
- Bake for 20-25 minutes, or until golden brown. Cool for 5 minutes before removing from pans to wire racks to cool completely.
- Chop the chocolate and place in a deep bowl. Heat the cream until it just starts to boil, then pour over the chocolate and let sit for several minutes, or until the chocolate has melted.
- Use a whisk to begin stirring, starting from the middle until the mixture is uniform. Don’t stir too hard, or the chocolate will lose its gloss.
- Add the butter in small pieces and continue mixing gently until the ganache is uniform. Once the mixture is thick enough, pour straight into the cups. If it is too runny, refrigerate for a few minutes until it thickens. Top with whipped cream, cherries, or raspberries.
Recipe adapted from Salad In a Jar