Chocolate Grape Mini Tarts
Chocolate Grape Mini Tarts
Ingredients
For the Tart Shells
- 1 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup cold unsalted butter, cut into small pieces
- 3 tablespoons ice water, as needed
For the Chocolate Ganache
- 1/2 cup heavy cream
- 1 cup semi-sweet chocolate chips
- 1/2 teaspoon vanilla extract
For the Topping
- 1 1/2 cups red grapes, halved
- 1 tablespoon powdered sugar, for dusting
Instructions
- 1
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.
⏱️ 5 min
- 2
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.
⏱️ 25 min
- 3
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.
⏱️ 10 min•🌡️ 375
- 4
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.
⏱️ 15 min•🌡️ 375
- 5
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.
⏱️ 10 min
- 6
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.
⏱️ 35 min
- 7
Before serving, dust the mini tarts with powdered sugar.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chocolate Grape Mini Tarts
Ingredients
For the Tart Shells
- 1 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup cold unsalted butter, cut into small pieces
- 3 tablespoons ice water, as needed
For the Chocolate Ganache
- 1/2 cup heavy cream
- 1 cup semi-sweet chocolate chips
- 1/2 teaspoon vanilla extract
For the Topping
- 1 1/2 cups red grapes, halved
- 1 tablespoon powdered sugar, for dusting
Instructions
- 1
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.
⏱️ 5 min - 2
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.
⏱️ 25 min - 3
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.
⏱️ 10 min•🌡️ 375 - 4
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.
⏱️ 15 min•🌡️ 375 - 5
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.
⏱️ 10 min - 6
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.
⏱️ 35 min - 7
Before serving, dust the mini tarts with powdered sugar.
⏱️ 1 min