Difficulty Level: Easy. Mini Chocolate Shortbread Tarts are a Hanukkah dream come true! Made with Walkers Mini Shortbread Hanukkah Stars for a rich crust and cute decor.
2cupscrushed Walkers Shortbread Hanukkah Stars(2 bags, plus more stars for decorating)
3tablespoonsunsalted butter, softened
For Ganache Filling
8 ouncesdark or semi-sweet chocolate bars or chips(2 baking bars, 223 g)
1/8teaspoonsalt
1cupheavy cream (8 oz)
For Toppings
1cupheavy cream, cold
1tablespoonpowdered sugar
8 or moreWalkers Shortbread Hanukkah Stars
8 or morepieces of chocolate gelt
2tablespoonssumac or cocoa powder for garnish
Instructions
First, make the crust. In a food processor, pulse together two bags of Walkers Shortbread Hanukkah Stars. You should have two cups of crumbs.
In a large bowl, mix together the crumbs with the butter using a spoon or your hands until well combined. Mold the crust mixture evenly into 8 muffin tin cups, making sure to press the crust down along the bottom and up the sides about halfway.
Chill the crusts for 30 minutes. Meanwhile, pre-heat the oven to 350 degrees F. Bake the crusts for 5-6 minutes or until set. Let cool.
Then make the ganache. Break up the chocolate into small pieces and put it in a medium heat-proof bowl with the salt. Heat the cream in a saucepan over medium heat just until it comes to a light simmer. Do not boil. Gently pour the cream over the chocolate and wait 1-2 minutes to let the cream melt the chocolate before stirring until smooth.
Spoon the ganache evenly into the crust tins and refrigerate for 1-2 hours or until set. Gently remove the tarts from the pan- they should slide out pretty easily because butter.
To make the whipped cream, pour the cold cream into a large bowl and beat with a standmixer, handmixer or whisk until medium peaks form. Add the sugar and beat until you have stiff peaks. Pipe or spoon the whipped cream onto the set tarts and top woth more Walkers Shortbread Hanukkah Stars, gelt and a garnish of cocoa powder or sumac for a tart touch. Eat!
Notes
Store leftovers in the refrigerator for up to five days (if they last that long!) Or you can freeze them before adding the toppings for up to two months. Let defrost in the refrigerator and top as desired.