Mince tarts are so pretty. So festive. But so unappealing to all of us. I don't know what it is, but we just don't like them. I always stare at them in the supermarket wishing that were different.
So I decided to pinch the aesthetics and substitute the taste. These sweet tartlets make for a delicious and festive dessert for the chocolate-lover.
Speaking of aesthetics, these aren't very neat. I'm a little under the weather at present and can't stand for very long, so I whipped these out in half an hour and neglected to be neat with them. Oops.
Nevermind. Cause they taste dreamy.
Short, crunchy base. Rich chocolate ganache. Hey, I'm just content with anything that has pastry.
I pretty much made these up as I went along with bits and pieces I had on hand. You don't need to be very specific with these, but here's a rough approximation of what I did:
Chocolate Ganache Tartlets
2 sheets shortcrust pastry, thawed
200g dark chocolate, chopped
icing sugar, for dusting
- Preheat oven to 180°C. Grease a round-based tart tray.
- Using a fluted cutter a little bigger than the rounds in your tray, cut 10 rounds from your shortcrust pastry and press them into the tin. Bake for 15 minutes. Allow to cool for 5 minutes inside the tray, then transfer to a wire rack to cool.
- Meanwhile, grease or line a baking tray. Cut 10 stars from the remaining pastry and place on tray. Bake for 10 minutes
- To make the ganache, combine the cream and chocolate in a small saucepan. Stir over low heat until chocolate has melted and mixture is well combined. Remove from heat; stir in butter
- Pour ganache into the tart cases, then chill in the fridge until set
- Before serving, dust the shortcrust stars with icing sugar and place on top of the tartlets
You'll find the printable version of this recipe here.