These tiny tarts feature tender pastry and rich chocolate filling — as good as candy!
- Portion size 24 servings
Ingredients
Ganache Filling:
Method
In large bowl, beat butter with cheese. Stir in flour and hazelnuts until combined. Place 1 tbsp (15 mL) into each greased mini-muffin cup. Press evenly over bottom and side of each cup. Freeze for 1 hour or until solid. (Make-ahead: Wrap in heavy-duty foil and freeze for up to 2 weeks.) Bake in centre of 325°F (160°C) oven for 30 minutes or until golden. Let cool in pan on rack.
Ganache Filling: Meanwhile, place chocolate in bowl. In small saucepan, bring cream, and liqueur (if using) to boil; pour over chocolate and whisk until smooth. Pour into shells.
Cut each hazelnut in half; place in centre of each tart. Let stand for about 30 minutes or until ganache is firm. (Make-ahead: Refrigerate in airtight container for up to 5 days.)
Nutritional facts <b>Per tart:</b> about
- Sodium 56 mg
- Protein 2 g
- Calories 135.0
- Total fat 11 g
- Cholesterol 22 mg
- Saturated fat 6 g
- Total carbohydrate 8 g
%RDI
- Iron 4.0
- Folate 5.0
- Calcium 2.0
- Vitamin A 7.0
