Prepare the Chocolate Macaroon Tart
Press two macaroons into each mold of a muffin tin, pressing them up the sides to form a cup shape.
To make the filling, place the whipping cream in a large microwaveable bowl or measuring cup. Heat in the microwave about two minutes, or just until it starts to bubble slightly (but don’t let it come to a full boil). Add the chocolate, and let it sit for about 10-15 seconds, then whisk until smooth and the chocolate is all dissolved. Pour into crusts and top with a sprinkling of sea salt if desired.
Cover lightly and refrigerate for at least two hours before serving. Can be frozen ahead once ganache sets.
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Looks really good. How can I make this if I don't have a microwave for pesach?
You can heat with a double boiler on your stove top :)
if I were to convert this to a pie, would it work with a 9" springform pan?
We haven't tested it, but you can for sure try!
Excellent recipe! This was so incredibly easy and delicious. My husband thought it was really gourmet. He tried to figure out the special ingredients, but the secret was all mine.
Thanks for uplifting my yuntiff table and with such a simple recipe, it kept my kitchen a lot calmer erev yuntiff!!!
recipe this says serves 6/ does it make 12 tarts? also approximately how many macaroons do you need to make 12 tarts
It is 2 macaroons per muffin. The recipe makes around 12 macarons, you might have extra chocolate ganache depending on how high you fill them.