Chocolate Ganache Mini Tarts Filling Recipes

Steps:

• 1. Chop chocolate and place into a deep bowl. 2. Heat cream just until it starts to boil, then pour over chocolate and let sit for several minutes until chocolate has melted. 3. Use a whisk or spoon to begin stirring in lazy circles starting from the middle until mixture is uniform. Don't go crazy stirring or chocolate will lose its beautiful gloss. A gentle motion is good. 4. Add butter in small pieces and continue mixing gently until ganache is once again uniform. 5. Mixture should be thick enough to go straight into the crusts, but if runny, refrigerate for a few minutes until it thickens. Assembly Chill tarts until ready to serve. Remove 30 minutes before serving to allow filling to soften a bit. Garnish with fruit or whipped cream.

Steps:

• In a small bowl, beat butter and cream cheese until smooth; beat in flour. Drop dough by scant tablespoonfuls into greased miniature muffin cups; with well-floured hands, press dough onto bottoms and up sides of cups., Bake at 325° for 20-25 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks to cool completely., Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Transfer to a small bowl; cover and refrigerate until firm., Beat chocolate mixture until soft peaks form. Pipe or spoon into tart shells. Garnish with whipped cream, raspberries and confectioners' sugar if desired.