Mini Chocolate Shortbread Tarts
Difficulty Level: Easy
PREP TIME: 45 mins
COOK TIME: 5 mins
CHILL TIME: 1 hr
TOTAL TIME: 1 hr 50 mins
SERVINGS: 8 tarts
- 2 cups crushed Walkers Shortbread Hanukkah Stars (2 bags, plus more stars for decorating)
- 3 tablespoons unsalted butter, softened
- 8 ounces dark or semi-sweet chocolate bars or chips (2 baking bars, 223 g)
- 1/8 teaspoon salt
- 1 cup heavy cream (8 oz)
- 1 cup heavy cream, cold
- 1 tablespoon powdered sugar
- 8 or more Walkers Shortbread Hanukkah Stars
- 8 or more pieces of chocolate gelt
- 2 tablespoons sumac or cocoa powder for garnish
- First, make the crust. In a food processor, pulse together two bags of Walkers Shortbread Hanukkah Stars. You should have two cups of crumbs.
- In a large bowl, mix together the crumbs with the butter using a spoon or your hands until well combined. Mold the crust mixture evenly into 8 muffin tin cups, making sure to press the crust down along the bottom and up the sides about halfway.
- Chill the crusts for 30 minutes. Meanwhile, pre-heat the oven to 350 degrees F. Bake the crusts for 5-6 minutes or until set. Let cool.
- Then make the ganache. Break up the chocolate into small pieces and put it in a medium heat-proof bowl with the salt. Heat the cream in a saucepan over medium heat just until it comes to a light simmer. Do not boil. Gently pour the cream over the chocolate and wait 1-2 minutes to let the cream melt the chocolate before stirring until smooth.
- Spoon the ganache evenly into the crust tins and refrigerate for 1-2 hours or until set. Gently remove the tarts from the pan- they should slide out pretty easily because butter.
- To make the whipped cream, pour the cold cream into a large bowl and beat with a standmixer, handmixer or whisk until medium peaks form. Add the sugar and beat until you have stiff peaks. Pipe or spoon the whipped cream onto the set tarts and top wIth more Walkers Shortbread Hanukkah Stars, gelt and a garnish of cocoa powder or sumac for a tart touch. Eat!
Store leftovers in the refrigerator for up to five days (if they last that long!) Or you can freeze them before adding the toppings for up to two months. Let defrost in the refrigerator and top as desired.