Ingredients for Chocolate Ganache Tarts
- 1 ½ cups all-purpose flour
- ½ cup chopped walnuts
- ½ cup granulated sugar
- ½ cup (1 stick) cold, unsalted butter
- Bittersweet Chocolate
- 1 cup heavy cream
- Walnut halves (for garnish)
- Whipped cream (for garnish, optional)
- Of Fresh Mint
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How to Make Chocolate Ganache Tarts
- Preheat oven to 375°F (190°C).
- In a food processor, pulse together 1 ½ cups all-purpose flour, ½ cup chopped walnuts, and ½ cup granulated sugar for 1 minute until combined.
- Add ½ cup (1 stick) cold, unsalted butter, cut into cubes, and pulse 10-12 times, or until the mixture resembles coarse crumbs.
- Press the mixture firmly into six 6-inch tart pans with removable bottoms.
- Bake for 15-18 minutes, or until the crust is lightly golden brown. Let cool completely on a wire rack.
- While the crusts cool, prepare the ganache: Place 8 ounces of finely chopped semi-sweet chocolate in a heatproof bowl.
- In a small saucepan over medium-high heat, bring 1 cup heavy cream to a gentle boil.
- Pour the hot cream over the chopped chocolate and let it sit for 1 minute to melt the chocolate.
- Whisk gently until the ganache is completely smooth and glossy.
- Evenly divide the ganache among the cooled tart shells.
- Refrigerate for at least 30 minutes to allow the ganache to set.
- Garnish with walnut halves, whipped cream, and fresh mint sprigs, if desired.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
35g
Fat
98g
Carbs
9g
