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Dark Chocolate Ganache Tarts
Prep Time
30 mins
Cook Time
10 mins
Total Time
40 mins
 
Course: Dessert and Baking
Servings: 8
Author: Shades of Cinnamon
Ingredients
  • 200 g flour
  • 100 g cold butter, cut into small squares
  • 50 g icing sugar (powdered sugar)
  • 1 egg, beaten
For the Ganache Filling
  • 340 g good quality dark chocolate, cut into small pieces
  • 250 ml (1cup) cream
  • 4 Tablespoons butter
Instructions
For the Pie Crust
  1. Preheat oven to 180ÂșC.

    Place flour, icing sugar and salt in the bowl of an electric beater.

  2. Add small cubes of butter and beat until fine breadcrumb texture.

  3. Add the egg and mix quickly to combine.

  4. Press dough into a sausage shape and wrap with plastic wrap and refrigerate for at least an hour.

  5. Roll dough out thinly on a floured board and cut to size and press into tart pans of your choice.

  6. Cover pans with baking paper and cover with dry beans or weights .

  7. Bake for 15 mins, then remove the paper and weights and bake for a further 5 mins until lightly golden.  Keep checking tarts as oven temperatures vary and you dont want them too brown.

For the Chocolate Ganache
  1.  Place chopped chocolate and butter into a large bowl.

  2.  In a small saucepan, bring cream just barely to a simmer. Pour over chopped chocolate and cover bowl immediately with plastic wrap. Let stand 5 mins. Stir with a spatula until combined and smooth. 

  3.  Pour into cooled tart shells and allow to set - overnight at room temperature or 1-2 hours in the fridge.

  4. Sprinkle with sea salt and drizzle and decorate with chocolate shortcake balls.  Serve at room temperature.