There is something about a tart that is very appealing. Neat and contained, everything presents well in a tart shell. These midsize tarts are my personal favorite: small enough to be served individually as a dessert and big enough to be shared when it’s just one item on your larger kiddush menu.
Place all the ingredients in a small bowl and blend with a hand blender until smooth.
Fill the tart to full, leaving a clear rim for the ganache layer.
Bake at 350 degrees Fahrenheit for 10 to 12 minutes, check to see that the cheese has risen slightly, and then turn off the oven and leave to cool with the oven door slightly opened.
Place the heavy cream in a small saucepan over medium heat until it boils.
Place broken-up chocolate in a tall container or wide cup.
Pour the boiling cream over the chocolate bits and let sit for two to three minutes.
Blend with a hand blender to get a runny, pourable consistency.
Pour over cooled tarts.
The remaining ganache can be cooled in the fridge and used to fill the macaron sides for decoration.
Decorate with store-bought macarons and a mixture of chocolate shavings and crushed nut brittle.
Notes:
The amounts can easily be multiplied for use in desserts or for larger crowds.
Description:
Photography by Yossi and Malky Levine
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Which company has cookie like tarts?
I have definitely seen in kosher supermarkets in the baking aisle various sizes and shapes of tart crusts.
I've seen only pastry dough tarts or really small cookie tarts.
La Briosh & Best Select have premade tarts :)