Mini Chocolate Tarts

I absolutely love, love, love Chocolate Ganache.  It's so simple to make and you can do so many different things with it.  I made these cute mini chocolate tarts and they are absolutely to die for and they just happen to be gluten free!

This is a gluten free cookie crust and it is so delicious, we've made everything from pumpkin pie to mini cheesecakes with it, it's fabulous.

Cookie Crust 

Makes 24 Mini Tarts

Ingredients:

2 Cups Almond Flour (I used the Trader Joe's brand)

1 Teaspoon Ground Cinnamon

1/8 Teaspoon Salt

1/3 Cup Honey

4 Tablespoons Butter, melted

Directions:

1.  Put all ingredients into a bowl and mix until well combined

2.  Place approximately one tablespoon of the mixture into your mini tart pan (I used the Chicago Metallic 12 ct. mini tart pan)

3.  Gently and evenly tamp each tart and refrigerate for 15 minutes and preheat  your oven to 300 degrees

4.  Remove tarts from the refrigerator and bake for 10 minutes

5.  Remove tarts from the oven and gently tamp again, return tarts to the oven and bake for an additional 5 minutes

6.  Allow tarts to cool completely before filling with ganache

Chocolate Ganache

Ingredients:

1 Cup Bittersweet Chocolate Chips

1/2 Cup Heavy Whipping Cream

1 Teaspoon Vanilla

Directions:

1.  In a double boiler, over medium heat, add heavy cream, chocolate and vanilla, stir until chocolate is completely melted

2.  Fill each tart shell with chocolate ganache and refrigerate for at least 1 hour before serving

3.  Decorate cooled tarts with gold disco dust and edible red heart confetti

Visit us on Facebook at www.facebook.com/ohsweetbakery

Looking for unique party decorations?  Check out all the fun things at the Tweedle Dee Designs Etsy Shop!