3 Ingredient Easy & Impressive Chocolate Ganache Tartlets
While I consider myself a mostly “from scratch” baker, there are times where I like to take a few shortcuts. And whether it’s doctoring up a box of cake mix or pulling a pre-made ingredient from the freezer, I always have a few items on-hand to make whipping up an impressive dessert just a little bit easier – and quicker too!
You’ll note I said “impressive” – just because you’re not making every item from scratch doesn’t mean that you can’t create a wow-worthy treat. And these ganache tartlets are a perfect example:
Made with only 3 ingredients, these pretty – and delicious! – tartlets come together so quickly and easily that I suspect you’ll be making them often.
The secret? Refrigerated pie crusts. No making/chilling/rolling of pie dough. Simply unroll, cut into circles and press into your muffin tins.
And the ganache filling couldn’t be easier. You just pour some heated cream over chopped chocolate, stir and pour into your baked crusts. Refrigerate till ready to serve.
Just before serving, garnish the tarts as you like. I went with mint sprigs, raspberries and a little whipped cream. But you could sprinkle with chopped nuts or peppermints, flavor the ganache with a bit of almond extract or espresso, or top with some flaky sea salt!
Chocolate Ganache Tartlets
- 1 package (2 crusts) refrigerated pie crusts, at room temperature for 15 minutes
- 8 ounces heavy cream
- 8 ounces good quality bittersweet chocolate, chopped
- pinch of kosher salt
- Optional: whipped cream, berries, mint sprigs (for garnish)
Pre-heat oven to 425. Unroll one pie crust onto a work surface; pat or roll down the edges till smooth.
Use a 3 ½” round cookie cutter to cut 8 circles from the crust; discard the scraps. Prick all over with a fork and gently press into ungreased muffin tins. Repeat with second pie crust.
Bake crusts for 10 minutes, or till golden brown around the edges. Remove crusts from pans and cool on a wire rack.
Place chopped chocolate in a large metal bowl; set aside. Heat cream till just boiling and immediately pour over chocolate. Add salt and let sit, undisturbed, for 10 minutes. Whisk cream and chocolate till smooth. Spoon into cooled crusts, lightly tapping each crust to level the filling. Refrigerate till ganache is set (about one hour); garnish just before serving.