Preheat oven to 375 degrees. Place graham crackers and pecans in a food processor. Cover and pulse until coarsely ground. Add brown sugar and melted butter. Cover and process until finely ground.
These mini tarts are as easy to make as they are beautiful. With ginger-infused dark chocolate ganache and crumbly pecan crust, each tartlet is a bite of decadence.
Servings and Ingredients
|6 (3x2½-in.) gluten-free graham-style crackers|
|¾ c. Hy-Vee chopped pecans|
|¼ c. packed Hy-Vee brown sugar|
|2 ½ tbsp. Hy-Vee unsalted butter, melted|
|1 (3.5-oz.) pkg. Zöet 57% cacao dark chocolate with blackberry & ginger bar, finely chopped|
|¾ c. Hy-Vee heavy whipping cream|
|⅓ c. peeled and thinly sliced gingerroot|
|3 tbsp. Hy-Vee unsalted butter, chopped|
|¾ tsp. Hy-Vee vanilla extract|
|¾ tsp. coarsely ground Hy-Vee sea salt, divided|
|2 tbsp. chopped roasted & salted shelled pistachios|
|2 tbsp. chopped crystallized ginger|
Things To Grab
- Food processor
- 12 (2-1/2-in.) muffin cups
- Heatproof medium bowl
- Medium saucepan
- Fine mesh strainer
- Wooden spoon
Press mixture into the bottoms and sides of 12 (2 -1/2-in.) muffin cups. Bake for 13 to 15 minutes or until golden; set crusts aside.
Place the chopped chocolate in a heatproof medium bowl; set aside.
Heat whipping cream, sliced gingerroot and chopped butter in a medium saucepan over medium-low heat for 3 to 4 minutes or just until simmering. Remove from heat and pour cream mixture through a fine mesh strainer over chocolate in bowl; discard gingerroot. Let chocolate stand for 2 minutes; stir until smooth. Stir in vanilla and 1/4 tsp. sea salt.
Pour chocolate mixture into crusts. Sprinkle with pistachios, crystallized ginger and remaining 1/2 tsp. sea salt.
Cover and refrigerate for 2 hours or until chocolate is set. Remove from muffin cups to serve.
Amounts Per Serving
- Total Fat: 21g
- Cholesterol: 40mg
- Sodium: 170mg
- Total Carbohydrates: 18g
- Protein: 2g