Mini Lotus Ganache Tartlets

Food and Prop Styling by Shiri Feldman
Food Prep by Chef Suzie Gornish
Photography by Felicia Perretti
With thanks to Elegant Linen for the beautiful tablecloth used in these photos.

If you’re looking for an easy yet scrumptious dessert, these are a must-try. I’ve made these tartlets over and over again, decorated in many different ways to suit any occasion, and they’re always a crowd favorite!

YIELDS 12 TARTLETS

• 18 frozen raw chocolate chip cookies (such as Kineret or Ostreicher’s)
• ¾ of a 14-oz (400-g) jar Lotus butter
• 7½ oz (215 g) semi-sweet baking chocolate
• ¾ cup pareve whipping cream, at room temperature
• 15 home-style chocolate chip cookies, crushed (such as Ostreicher’s or Pollack’s)

Preheat oven to 350°F (175°C).

Prepare 12 3-inch (8-cm) tartlet shell pans with removable bottoms. Place them on a parchment-lined baking sheet (for easier cleanup).

Place 1¹⁄₂ frozen cookies into each tart shell, and allow dough to defrost just enough so you can press it into the bottoms and sides of the pans.