Easy Chocolate Mini Tarts - Join Your Life

Updated at: Mon, 13 May 2024 13:40:21 GMT

Step 1

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Step 2

In a food processor, pulse the caramel cookies and pistachios/hazelnuts until finely ground.

Step 3

Add the softened butter and continue pulsing until the mixture resembles wet sand and sticks together when pressed between your fingers.

Step 4

Transfer the mixture to a 9-inch tart pan with a removable bottom or add cupcake cases to the cupcake pan.

Step 5

Using your fingers or the back of a spoon, firmly press the mixture evenly into the bottom and up the sides of the pan to form the crust.

Step 6

Place the crust in the refrigerator to chill while you prepare the ganache.

Step 7

Chop the chocolate into small pieces if using chocolate, or measure out Nutella if using.

Step 8

In a shallow bowl, add the whipping cream and the chopped chocolate or Nutella.

Step 9

Microwave for 2 minutes or until hot, then whisk until the chocolate is completely melted and the mixture is smooth.

Step 10

Add the melted butter and whisk until fully incorporated.

Step 11

Pour the dark chocolate ganache into the chilled crust and garnish with additional chopped nuts, I used chopped pistachios.

Step 12

Place the tart in the refrigerator for at least 2 hours, or until firm.

Step 13

Once set, remove the tart from the refrigerator and serve.

Step 14

Enjoy!

Step 15

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Step 16

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