Silky, creamy Chocolate Ganache Tarts are simple to make. But they do require some planning. The tart shell dough and ganache can be made a day or two in advance.
The dulce de leche swirl is optional. I added it to use the little bit left in a jar.
Chocolate Ganache Tarts
Text and Photo by Jac Kyles Baker
Makes 6 mini tarts
Ingredients
For the tart shells:
1 cup toasted all purpose flour*
1/3 cup powdered sugar
8 TB unsalted butter, softened
For the chocolate ganache filling:
1 1/2 cups dark chocolate chips
1 cup powdered sugar
1/2 cup evaporated milk
1 tsp whiskey or vanilla extract
1 to 3 TB store bought or home made dulce de leche (optional)
Preparation
Make the chocolate filling:
Add chocolate chips to blender.
Add evaporated milk and espresso powder to a microwave safe bowl or 4 cup liquid measuring cup. Microwave on HIGH for 2 minutes. Whisk in powdered sugar. Pour over chocolate chips. Allow chips to partially melt. Blend until smooth. Stir in whiskey or vanilla extract. Let mixture cool until thickened.
Make the tart shells and finish tarts:
In a large bowl, whisk together flour and powdered sugar. Cut in butter until the dough forms. Pat or roll dough into an 8 inch circle. Refrigerate for at least 30 minutes.
Use the bowl, ramekins or cups to cut out 6 circles. Line with 4 x 4 inch square of parchment. Press dough into the microwave safe small bowls, cups or ramekins. Refrigerate for at least 20 minutes.
Arrange 3 tart shells around the outside of the microwave turntable.* Microwave on HIGH for 45 seconds to 1 minute. Cookies will be puffy. Press cookie into bottom and sides of bowl or ramekin. Remove cookie cups from bowl or ramekin. Cool on wire rack. Repeat with remaining cookies.
Evenly spread 1 TB of chocolate filling in cups. If using dulce de leche: add small drops of dulce de leche on top of filling. Make swirls of dulce de leche with a toothpick or the tip of a small knife.
Refrigerate tarts for several hours until set. Store in an airtight container.
Cook's Notes
*Toasted flour adds a depth of flavor to microwave baking. Skip this step if you want; it's not necessary.
To toast flour:
Spread one cup of flour around the edges of a large microwave safe plate. Keep the plate's center empty. Microwave flour on HIGH for 2 to 3 minutes.
Carefully remove plate from microwave. Stir flour. Arrange around the edge of the plate, keeping the center empty. Microwave on HIGH 2 minutes. The flour will begin to smell nutty. The color will be light tan. Be careful! Flour can burn in seconds.
Cool flour completely. Store in an airtight container.