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Prepare the tart shells: In a large bowl, whisk together the all-purpose flour, granulated sugar, and salt. Cut in the cold unsalted butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.

Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Do not overmix. Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 20 minutes.

Preheat oven to 375°F. On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Using a 3-inch round cutter, cut out 8 circles. Gently press each circle into the cups of a mini muffin tin.

Prick the bottom of each tart shell with a fork. Bake for 12-15 minutes, or until lightly golden brown. Let cool completely in the muffin tin on a wire rack.

Prepare the chocolate ganache: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and pour over the semi-sweet chocolate chips in a heatproof bowl. Let sit for 5 minutes, then whisk until smooth. Stir in the vanilla extract.

Fill the cooled tart shells with the chocolate ganache. Place 3-4 halved red grapes on top of the ganache in each tart. Refrigerate for at least 30 minutes to allow the ganache to set.

Before serving, dust the mini tarts with powdered sugar.


Prepare the tart shells: In a large bowl, whisk together the all-purpose flour, granulated sugar, and salt. Cut in the cold unsalted butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.

Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Do not overmix. Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 20 minutes.

Preheat oven to 375°F. On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Using a 3-inch round cutter, cut out 8 circles. Gently press each circle into the cups of a mini muffin tin.

Prick the bottom of each tart shell with a fork. Bake for 12-15 minutes, or until lightly golden brown. Let cool completely in the muffin tin on a wire rack.

Prepare the chocolate ganache: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and pour over the semi-sweet chocolate chips in a heatproof bowl. Let sit for 5 minutes, then whisk until smooth. Stir in the vanilla extract.

Fill the cooled tart shells with the chocolate ganache. Place 3-4 halved red grapes on top of the ganache in each tart. Refrigerate for at least 30 minutes to allow the ganache to set.

Before serving, dust the mini tarts with powdered sugar.
