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Ingredients
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Sugar Cookie Crust
Dark Chocolate Ganache Filling
Finishing (Fresh)
Method
Sugar Cookie Crust
- 1
Make the dough
In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup granulated sugar and 1/4 teaspoon fine salt. Add 1/2 cup (cold, diced) unsalted butter. Using a pastry cutter or your fingertips, cut the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces remaining. Stir in 1 egg yolk and 1 teaspoon vanilla extract until the dough comes together. If the dough is too dry, add up to 1 tablespoon cold water, 1 teaspoon at a time, until it holds when pressed.
- 2
Chill and roll
Form the dough into a disk, wrap tightly in plastic wrap, and chill in the refrigerator for 30 minutes to firm up (can be chilled up to 2 days). Lightly flour a work surface and roll the dough to about 1/8 inch (3 mm) thickness. Cut into rounds to fit six 3.5-inch tartlet pans (or adjust for your pan count/size), reserving scraps to re-roll.
- 3
Line tartlet pans
Gently press each round into the tartlet pans, trimming excess and pressing to form even edges. Prick the bottoms lightly with a fork to prevent puffing. Place the lined pans on a baking sheet and chill in the freezer for 15 minutes to help maintain shape during baking.
- 4
Blind bake
Preheat oven to 350°F (175°C). Line the chilled crusts with parchment and fill with pie weights or dried beans. Bake for 12–15 minutes, until edges are set and lightly golden. Carefully remove weights and parchment and return crusts to the oven for 4–6 minutes to dry out bottoms and brown edges slightly. Allow crusts to cool in pans on a rack until room temperature.
Dark Chocolate Ganache Filling
- 5
Heat cream
Place 3/4 cup heavy cream in a small saucepan and heat over medium until it just begins to simmer—small bubbles at the edges, not a rolling boil. Remove from heat immediately.
- 6
Melt chocolate
Place 8 oz chopped dark chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let sit undisturbed for 2 minutes to soften. Gently whisk from the center outward until the mixture is smooth and glossy.
- 7
Finish ganache
Add 2 tablespoons room-temperature unsalted butter, 1 teaspoon light corn syrup (if using), and 1/8 teaspoon fine sea salt to the chocolate mixture. Whisk until the butter is fully incorporated and the ganache is silky. Taste and adjust salt if desired.
- 8
Fill tartlets
Place cooled tartlet shells on a baking sheet. Pour or spoon the warm ganache into each shell, filling to about 1/8 inch below the rim (ganache will settle as it cools). Tap the baking sheet gently on the counter to remove air bubbles and level the filling.
- 9
Set
Let the filled tartlets sit at room temperature until ganache firms slightly, about 30–45 minutes. For faster setting, transfer to the refrigerator for 20–30 minutes, but avoid leaving them for several hours to prevent the crust from becoming too soft from condensation.
Finishing (Fresh)
- 10
Garnish
Once the ganache is set but still slightly tacky, arrange 2 fresh raspberries or slices of strawberry on each tartlet and top with a small mint leaf if using. Lightly dust with 1 teaspoon confectioners' sugar across the batch for a delicate finish, if desired.
- 11
Serve
Serve the tartlets within 24 hours for freshest texture. Store any leftovers covered in the refrigerator for up to 3 days; bring to near room temperature before serving for best flavor and texture.