Want something simple to make, and sure to impress! These chocolate ganache tarts are the perfect idea! You can make the tart shells ahead of time and freeze them until I’m ready to put them together – or use them as soon as they cool.

Start with the tart dough.  This recipe will make 1 – 9″ tart shell, or 6 individual 4″ tart shells.  Double to make more.

Ingredients:

1 large egg yolk
1 Tbsp heavy cream
1/2 tsp. vanilla
1 c all purpose flour
1/4 c cocoa powder
2/3 c confectioner’s sugar
1/4 tsp salt
8 Tbsp cold, unsalted butter, cut into 1/2″ cubes

Whisk together the egg yolk, cream and vanilla.  Set aside.

Combine flour, cocoa powder, sugar, and salt in a large mixing bowl.  Stir together.  Add cubed butter, and cut in with a pastry cutter, til you have a coarse mixture.  Pour this into a stand mixer bowl, with a paddle attachment.

Pour the egg mixture over the flour mixture.  Blend on med. using the paddle attachment,  just til the dough comes together.  Turn out onto a cutting board, and form into a 6″ disc, wrap in plastic, and refrigerate for about 1 hour.

Now make the tart shells.  Spray a tart pan with cooking spray.  Remove the dough from refrigerator.  Place on a floured surface, and roll out to a 12″ circle – about 1/4″ thick.  Cut circles that will fit the size of your tart pan.  I found the lid to my flour container was perfect for a 4″ tart!  Cut as many circles as you can, then gather up the dough, and re-roll it to make more.  Place the dough into each tart.  They should be level with the top of the pan.  Freeze for about 20 min.

Preheat oven to 350.  Remove tart shells from the freezer.  Place a piece of foil into each tart shell, then fill with dry beans or pie weights.  This will not only keep the tart bottom flat, but will also keep the sides in place during the baking process.

Place tart pan on a cookie sheet, and bake for about 20 min.  Remove the foil and beans/weights, and bake til lightly golden on edges, for another 5-7 min.  Remove from oven, and cool completely.  Remove each tart shell gently using a knife, and place on a cookie sheet.

Chocolate ganache filling:

Chop 12 oz of your favorite baking chocolate – I used Ghiradelli’s semi-sweet chocolate. Chocolate chips will work as well. Add chopped chocolate to a medium bowl, and add 1 c. heavy cream. Microwave for 1 minute, stir, and microwave another 30 seconds. You want to steam the mixture, NOT boil it. Stir til smooth.

Fill tarts, and smooth the top with a spoon. Place in the refrigerator to set for about 1 hour.

Topping options are endless – top with chopped, nuts (almonds, walnuts, pistachios), berries (raspberries, strawberries, blueberries, blackberries), whipped cream, flaked sea salt, caramel………. They are delicious plain too!

I’d love to hear how you topped your tarts!