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Preparation: 35 minutes
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cooking: 15 minutes
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total: 50 minutes + 1-2 hour break
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keepHow to make cookie tarts
Mix all the base ingredients in a bowl (if making the dough by hand, add the chocolate chips after making the dough so they don’t melt due to the heat of your hands), then wrap in transparent film. Then let it rest in the refrigerator for at least 30 minutes.
Take the dough, roll it out into a thin sheet and cut out a circle the same size as the mold (I used a muffin tin and an 8-10cm pastry cutter).
Line a mold (pre-greased with butter) with a circle of dough.
Prick the bottom and sides with a fork and bake in a fan oven preheated to 180°C for about 15 minutes (or until golden brown).
Once baked, let it cool before removing from the mold.
Meanwhile, prepare the ganache. Chop the chocolate and put it in a bowl, heat it in a saucepan and bring it to a boil, then pour the cream on top. Stir until the chocolate is completely melted.
Once all the tartlets are baked, pour over the ganache, decorate with a few drops of chocolate and let cool.
Once your cookie tarts are ready, all you have to do is serve them.
