Desserts
ChefRana Atwi
Mini Tart with Chocolate Ganache
Mini tarts filled with a delicious chocolate ganache sauce! A detailed recipe we hope inspires you to try it! Don’t miss it.
Mini tart with ganache .. nothing better .. a detailed and easy recipe that will succeed with every home cook!
Ingredients
Start here, then move straight into the method.
- 120 g powdered sugar
- 150 g butter
- 1 teaspoon vanilla
- A pinch of salt
- 1 egg
- 1 tablespoon (15 g) almond powder - optional
- 250 g flour, or as needed depending on the flour type
- Note: all ingredients should be at room temperature
- Chocolate ganache
- heavy cream
- couverture chocolate
- (the amount of heavy cream should equal the amount of chocolate )
- Chocolate ganache
- Finely chop the chocolate into small pieces
- Also from Rana, here is Namoura with Cream and Coconut
Method
Follow the cooking sequence without leaving the page.
- Place the room-temperature butter in a bowl and start mixing it until it softens, then add the powdered sugar and keep stirring until the mixture becomes creamy
- Then add the egg, vanilla, pinch of salt, and almond powder, continuing to mix
- Add the flour gradually, bringing the dough together without kneading until it holds together
- Wrap it in kitchen plastic wrap and place it in the fridge for half an hour
- Then shape it into small balls and place the balls in mini cupcake molds, pressing from the center to make a wide well in each one
- Place them in the oven on the middle rack and turn on the bottom heat. Bake at 180°C for about 15 minutes, or حسب the oven, until the tart edges are goldenTimers: 15 min
- Let them cool, then remove the pieces from the molds and fill them with chocolate ganache and decorate with pineapple pieces or any fruit as desired
- Place the cream in a saucepan over the heat until just hot, then turn off the heat
- Add the chocolate to the cream and stir until the chocolate melts well
- Fill the tarts with it immediately before it sets
Recipe tags
DessertsInternationalVegetarian
Notes and serving ideas
- Namoura with Cream and Coconut
