Mini Pies Made from Rich Chocolate Pudding

Mini Pies Made from Rich Chocolate Pudding

ChocolateGanache Mini Pies

Whip up these delectable mini pies in just two stages - first, baking flaky, buttery tart shells using a muffin pan, then filling them with a smooth, dark chocolate ganache. Finish it off with a dollop of lightly sweetened whipped cream!

• Yield: 18 mini tarts (3-inch)
• Difficulty: Medium
• Total: 1 hr 10 mins + at least 5 hrs chilling time
• Active: 45 mins

Key Ingredients:

• Flaky Tart Dough
• Bittersweet Chocolate Ganache
• Whipped Cream (optional)

Game Plan:

Start with the dough and refrigerate it for up to 1 day or freeze for a month. The whipped cream is best served immediately, but can be made up to 2 hours in advance.

Instructions:

Flaky Tart Dough:

1. Via Food Processor: Combine flour, salt, and sugar in a food processor. Scatter butter over the mixture and pulse until the butter is slightly broken up, but still visible. Add ice water and process until the mixture starts to come together.
2. Hand Method: In a large bowl, mix together flour, salt, and sugar. Work in the cold butter using your fingers, kneading just until the dough comes together.
3. Shape dough into two disks, then refrigerate for at least 30 minutes or up to 1 day.

Baking the Shells:

1. Preheat oven to 375°F (190°C). Coat two 12-well muffin pans with cooking spray.
2. Roll out each dough disk to about a 1/8-inch thickness on a lightly floured surface. Cut out 18 circles using a 4-inch biscuit cutter. Re-roll scraps if necessary.
3. Line 18 muffin wells with the dough circles. Freeze for 20 minutes.
4. Line the dough-lined wells with foil, fill with pie weights or dried beans, place on a baking sheet, and bake for about 15 minutes. Remove the foil and weights, then continue baking until golden brown, about 5 more minutes.

Bittersweet Chocolate Ganache:

1. In a saucepan, stir together sugar, cocoa powder, and cornstarch. Add salt, heavy cream, and milk, whisking until a smooth paste forms.
2. Warm the mixture over medium heat, stirring constantly, until the pudding begins to thicken and bubble, about 6 minutes.
3. Remove from heat and whisk in chopped dark chocolate and vanilla extract until smooth.
4. Divide the hot ganache among the baked pie shells and spread evenly. Cover each pie with plastic wrap pushed onto the surface to prevent a skin from forming.
5. Chill for at least 4 hours, preferably overnight.

Whipped Cream (optional):

1. In a chilled mixing bowl, whip the cream to soft peaks using an electric mixer. Gradually add sugar, continuing to whip until stiff peaks form.

Serve:

When ready to serve, top each mini pie with a generous dollop of whipped cream (if using) and garnish with shaved chocolate, if desired.

Pro Tips:

• Make sure your ingredients are cold. A colder mixture will result in a flakier crust.
• Don't overmix the dough. Overworking the dough can make it tough.
• Pie weights or dried beans help to prevent the dough from rising during baking.
• For an extra chocolate kick, use 70% or higher cocoa content chocolate.

1. After preparing the flaky tart dough, it is preferable to refrigerate it for up to 1 day or freeze it for a month, as suggested in the game plan.
2. The bittersweet chocolate ganache, a key ingredient in the ChocolateGanache Mini Pies, should be refrigerated after filling the pie shells, preferably for at least 4 hours, and ideally overnight, to allow it to set properly.
3. When making whipped cream (optional), it's best to serve it immediately, but it can be prepared up to 2 hours in advance, as mentioned in the game plan.
4. For a more intense chocolate flavor, consider using a dark chocolate with a cocoa content of 70% or higher, recommended in the pro tips.

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