You saw that we made too much ganache for the Mini Mint Milanos the other day. We didn’t worry, because we knew that we’d use it up sometime. Now’s the time. We figured that we’d make up a couple of small tartlets. Don’t worry about not having leftover ganache for this recipe; we’ll scale it up appropriately.
If this recipe comes from anywhere, it’s from the Bittersweet Chocolate Tart that we make on rare occasions, mainly because it makes so much and is so rich that we need a special event where it can be shared.
Note: the pictures will be light because we were using up ganache, and we made a couple of mini tarts. We were baking a larger tart shell (as posted in the recipe below) for another dessert, so you can see what you’d need to do.
We went with a Pâte Sucrée for a crust to get a slightly sweet, nutty taste. Plus, we were making one for a lemon tart that’ll be posted soon. For the chocolate, use a chocolate you like and go with something that has a lot of cacao; we went with 53% cacao chocolate chips from Callebaut.
Procedure in detail:
Preheat oven to 350°F. Lightly butter a 9-inch tart pan with removable bottom. The removable bottom makes it really easy to pop out the finished tart; plus, most of those tart pans have a nice- looking fluted edge to help make your tart look professional.
Roll crust. Lightly flour a work surface and roll out the crust to about 10 inches around. If needed, add a bit more flour as you work. Alternatively, you can roll the crust between two pieces of parchment, which eliminates the need for the flour.
Press in crust. Transfer the crust to the tart pan and press into place, folding the crust into the edge rather than stretching it. Once in place, use a sharp knife to cut away the excess crust.
Freeze. Place the crust in the freezer and freeze solid, about 30 minutes. Freezing will help keep the crust from slumping near the edges and help keep it from puffing up.
Bake. Set the tart pan on a baking sheet — in case it leaks a bit of butter — and slide into the oven. Bake for about 30 to 40 minutes, rotating about halfway, or until the crust is golden-brown and dry to the touch. Cool completely.
Make ganache. Place the chocolate and mint in a heatproof bowl. Heat the cream in a saucepan over medium heat until steaming and simmering, stirring often so it doesn’t scorch. Once hot, pour over the chocolate and let stand for 3 minutes. Whisk smooth. Taste and add more mint extract, if needed.
Fill. Pour the ganache into the crust and tap a few times on the counter to smooth, if needed.
Chill. Place the tart in the refrigerator until the ganache firms, at least 3 hours.
Making desserts like this is so easy, since the filling is only melted chocolate and cream. It almost feels like cheating, but it’s not. We really liked the nice minty flavor with the crust; it seemed as if we were eating Girl Scout Thin Mint cookies, only better. Five stars.