Mini Chocolate Ganache Tarts (Printer-Friendly)
Rich chocolate ganache filling in crisp phyllo shells, chilled and topped with caramel, fruit or sea salt.
# List of Ingredients:
→ Shells
01 -
3 packages phyllo shells
→ Ganache Filling
02 -
8 ounces bittersweet chocolate, chopped
03 -
¾ cup heavy cream
→ Optional Decorations
04 -
Caramel drizzle, fresh fruit, or sea salt
# Preparation Steps:
01 -
Warm heavy cream in a saucepan over medium heat until it simmers, avoiding boiling, then remove from heat.
02 -
Pour the hot cream over chopped bittersweet chocolate and let sit for one minute to melt, then whisk until smooth.
03 -
Spoon the ganache evenly into the phyllo shells; this should fill about 30 shells.
04 -
Place filled shells in the refrigerator to allow the chocolate to firm up.
05 -
Once hardened, garnish with caramel drizzle, berries, or a sprinkle of sea salt as desired.
06 -
If using caramel squares, microwave with a splash of water for 30 seconds and stir until drizzle consistency is achieved, or use store-bought caramel syrup.
07 -
Allow tarts to stand at room temperature for a few minutes before serving.
# Additional Suggestions:
01 -
For best results when making ahead, chill tarts uncovered in the refrigerator, then cover with plastic wrap and decorate just before serving.
02 -
Nutritional values are calculated without toppings.