Shelly's Recipe

CHOCOLATE GANACHE TARTS

Category: Tarts

1 1/4 cups flour
2 tbsp unsweetened cocoa powder
1/2 cup powdered sugar
1/2 cup butter, cut up
1 egg, lightly beaten
12 oz high-quality bittersweet (65%–70% cocoa) or semisweet (55%–60% cocoa) chocolate, chopped
1 cup whipping cream
Chocolate shavings
Fresh raspberries, optional

For pastry, place flour and cocoa in a food processor fitted with the blade attachment. Add powdered sugar, butter, and egg; cover and pulse until a dough forms. Wrap in plastic wrap and chill for 1 hour. On a lightly floured surface, roll dough to 1/8-inch thickness.

Using a 3 1/4-inch round cutter, cut out dough into 18 circles. Place circles in 2 1/2-inch tart pans with removable bottoms. (If you do not have enough pans, place remaining circles on a waxed-paper-lined baking sheet and chill until needed. Bake in batches.)

Trim pastry even with edges of pans, if necessary. Prick with a fork. Bake at 350 for 15 to 20 minutes or until edges begin to pull away from sides. Cool completely. Remove from pans. (If necessary, use the tip of a paring knife to loosen from pans.)

For ganache, place the chocolate in a large bowl. In a small saucepan heat cream just until it comes to a simmer; pour over chocolate. Let stand 3 minutes. Stir until chocolate is melted. Cool 1 hour at room temperature, then chill 30 minutes (do not chill longer or chocolate will harden).

Beat with an electric mixer until light and thickened. Spoon mixture into a pastry bag fitted with a large star tip. Pipe mixture into cooled tart shells.* Garnish with chocolate shavings and raspberries, if desired. Makes 18 tarts.

*MAKE AHEAD: To freeze cooled, unfilled tart shells, place in a freezer container and freeze up to 3 months. Thaw before filling. To make filled tarts ahead, fill but don’t garnish. Cover and chill up to 24 hours. Let stand at room temperature 15 minutes, garnish, and serve.