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Bitesize Chocolate Cookie Tart Slice (+recipe) by claremanson Bitesize Chocolate Cookie Tart Slice (+recipe) by claremanson
A sweet chocolate gluten free sugar cookie tart with a rich and smooth chocolate ganache filling.

A bitesize slice of the cookie tart I made, I just had to show you the inside. The slice is presented on a saucer from an espresso cup to give you another idea on the size.


Please note for the following recipe, I often do not take note of quantities whilst baking as I am constantly adding more or less as I go so don't be surprised if the quantities are a little off. You will almost certainly have some leftover cookie dough. For left over cookie dough, place in a zip lock bag and freeze for up to one month to use for other things or in the fridge for 24 hours before it must be baked. Leftover ganache can be used as little chocolate pots.

RECIPE
Make 4 tartlets or one big tart
INGREDIENTS

Cookie Dough
200g unsalted butter, room temperature
150g sugar
2 tsp vanilla extract
1 egg
275g plain/all purpose flour or gluten free flour
25g cocoa powder (not hot chocolate powder!)

Ganache Filling
150g Dark/Plain chocolate
150g Double/Heavy cream
25g butter
Extra flavour ideas for filling
Orange zest
peppermint
nuts
fruit
white instead of plain chocolate.

METHOD
1. Make your cookie dough by creaming together the butter and sugar, then add the vanilla and egg before mixing in the flour and cocoa.
2. Using your hands make the dough into a ball, the heat of your hands will help bring the dough together which may still feel crumbly and hard to manage at this point. Place in a bowl, cover and refrigerate for 10-15minutes as the dough can get a little sticky.
3. Preheat your oven to 180/fan 160C/gas 4. Grease your tartlet or tart cases before rolling out your cookie dough on a floured surface to around 4mm thick.
4. Cover your tarlet/tart cases with the dough, filling in any tears or holes with excess dough. Use a knife or your fingers to remove any excess dough from the tops of your cases.
5. Prick your cookie dough bases several times, cover with greaseproof/wax paper and fill with baking beans/marbles or dried rice, pasta etc.
6. Blind bake for about 10 minutes for small cases, longer for a large tart before removing the paper and beans and placing back in the oven for a further 5 minutes or so to cook the base through thoroughly. It can be hard to tell with a chocolate dough sometimes when it may be ready so keep an eye on it, you don't want the base to look wet and once touched is a little firm but still springy. Leave to cool on a wire rack while you make the filling.
7. To make the ganache filling, firstly heat the cream in a pan until it starts to boil slightly. Turn off the heat, add the butter and chocolate broken into pieces, the heat from the hot cream should be enough to melt the chocolate and butter.
8. Mix in any added flavours to the ganache before pouring into your tart cases. Refrigerate for at least one to two hours until set. The tart can keep for 2-3 days in the fridge.
9. Gently remove tarts from the cases and decorate how you like shortly before serving, I simply sieved on a little icing sugar and added some chocolates. Serving with a scoop of ice cream or whipped cream would finish it off nicely.
Add a Comment:
 
:iconblackally28:
BlackALLy28 Featured By Owner Dec 4, 2013  Hobbyist Traditional Artist
it just look simple and delicious.. yummm..
Reply
:iconclaremanson:
claremanson Featured By Owner Dec 4, 2013  Hobbyist Artisan Crafter
Thanks :)
Reply
:iconblackally28:
BlackALLy28 Featured By Owner Dec 5, 2013  Hobbyist Traditional Artist
welcum..:) (Smile) 
Reply
:icondeathbypuddle:
Deathbypuddle Featured By Owner Nov 5, 2013  Hobbyist Artisan Crafter
How do you cut the pies so well? While I am good with baking pies I always have a hard time cutting them the right way and sometimes they fall apart.
Reply
:iconclaremanson:
claremanson Featured By Owner Nov 5, 2013  Hobbyist Artisan Crafter
These had to be to be set in the fridge so they were nice and hard when I cut into them :)
Reply
:icondeathbypuddle:
Deathbypuddle Featured By Owner Nov 5, 2013  Hobbyist Artisan Crafter
Great tip :) Thank you!
Reply
:iconrkmugen:
rkmugen Featured By Owner Oct 30, 2013
Soooo gooood.....  NEVER DELETE!  ;)
Reply
:iconclaremanson:
claremanson Featured By Owner Nov 4, 2013  Hobbyist Artisan Crafter
:giggle:
Reply
:iconlululetti:
lululetti Featured By Owner Oct 30, 2013  Hobbyist Photographer
That is too cute :D
Sadly, they don't sell minstrels here, I know they are delicious :drool: oh well :D
Reply
:iconroxazza:
roxazza Featured By Owner Aug 21, 2013  Hobbyist General Artist
*drools*
Reply
:iconstormhollie:
StormHollie Featured By Owner Aug 1, 2013
OwO Yummy
Reply
:iconstrykerfanmk:
StrykerFanMK Featured By Owner Jun 12, 2013
oh wow, yummmm :p
Reply
:iconsakaredet:
sakaredet Featured By Owner May 26, 2013  Student
i want that noww!!!!! :hungry:
Reply
:iconsakr9:
sakR9 Featured By Owner May 23, 2013
Ok I am eating my screen right now, brb
Reply
:iconclaremanson:
claremanson Featured By Owner May 23, 2013  Hobbyist Artisan Crafter
:giggle:
Reply
:iconkerengoldian:
KerenGoldian Featured By Owner May 9, 2013
Beautiful photography, looks delicious. Thanks for the recipe as well :)
Reply
:iconclaremanson:
claremanson Featured By Owner May 10, 2013  Hobbyist Artisan Crafter
thank you :)
Reply
:iconvincentrinehart:
VincentRinehart Featured By Owner May 2, 2013  Hobbyist General Artist
It looks so smooth with a crispy looking crust! :clap: I'd love some of these one day, maybe along side a nice, iced cuppacino.
Reply
:iconqueenwren:
queenwren Featured By Owner Apr 27, 2013  Hobbyist Photographer
this looks beautiful!!
Reply
:iconclaremanson:
claremanson Featured By Owner Apr 27, 2013  Hobbyist Artisan Crafter
thank you :)
Reply
:iconhlucia123:
hlucia123 Featured By Owner Apr 27, 2013  Hobbyist Artist
You make me hungry now.
Reply
:iconclaremanson:
claremanson Featured By Owner Apr 27, 2013  Hobbyist Artisan Crafter
sorry :P
Reply
:iconhlucia123:
hlucia123 Featured By Owner Apr 28, 2013  Hobbyist Artist
Don't worry! *wink*
Reply
:iconsymphoniella:
Symphoniella Featured By Owner Apr 27, 2013  Student General Artist
Yeah, looks very delicious *-*
Reply
:iconclaremanson:
claremanson Featured By Owner Apr 27, 2013  Hobbyist Artisan Crafter
thank you :)
Reply
:iconsymphoniella:
Symphoniella Featured By Owner Apr 27, 2013  Student General Artist
No problem x3
Has the tart a soft dough? I can't imagine without gluten o.o
Reply
:iconclaremanson:
claremanson Featured By Owner Apr 27, 2013  Hobbyist Artisan Crafter
It depends on the tyoe of gluten free flour you use, there are so many types and depends how long you leave it, I had mine in the fridge for a day and a half before I got around to decorating and eating it so it was a little soft by then but fresh its fairly firm.
Reply
:iconsymphoniella:
Symphoniella Featured By Owner Apr 27, 2013  Student General Artist
Thank you ^^
I should try it :)
Reply
:iconcaballero-nocturno:
caballero-nocturno Featured By Owner Apr 18, 2013
Looks delicious OwO
Reply
:iconclaremanson:
claremanson Featured By Owner Apr 24, 2013  Hobbyist Artisan Crafter
thank you :)
Reply
:iconwdwparksgal:
WDWParksGal Featured By Owner Apr 16, 2013
GASP!!! Gluten-free???? Recipe?????????????
Reply
:iconclaremanson:
claremanson Featured By Owner Apr 17, 2013  Hobbyist Artisan Crafter
i do intend on doing a recipe but it won;t be for a little while :)
Reply
:iconwdwparksgal:
WDWParksGal Featured By Owner Apr 18, 2013
I will wait for it with tongue hanging out in anticipation :giggle: :hungry: :hug:
Reply
:icontrollwaffle:
trollwaffle Featured By Owner Apr 16, 2013  Hobbyist
:woohoo:
Reply
:iconnepetalejionh33h33:
NepetaLejionh33h33 Featured By Owner Apr 16, 2013  Student Digital Artist
it looks delicious!! >w<
Reply
:iconclaremanson:
claremanson Featured By Owner Apr 17, 2013  Hobbyist Artisan Crafter
thank you :)
Reply
:iconnepetalejionh33h33:
NepetaLejionh33h33 Featured By Owner Apr 21, 2013  Student Digital Artist
you're welcome!!
Reply
:iconcakecrumbs:
cakecrumbs Featured By Owner Apr 15, 2013
Looks delicious! Cameron is drooling over my shoulder looking at it as we speak!
Reply
:iconclaremanson:
claremanson Featured By Owner Apr 24, 2013  Hobbyist Artisan Crafter
:giggle: glad to hear it :)
Reply
:iconangelinabenedetti:
AngelinaBenedetti Featured By Owner Apr 14, 2013  Hobbyist Traditional Artist
I need this recipe, it looks so delicious! =D
Reply
:iconhorrorxxxgirl:
HorrorxXxGirl Featured By Owner Apr 14, 2013  Professional Photographer
Not a fan of chocolate but this looks very yummy!
Reply
:iconclaremanson:
claremanson Featured By Owner Apr 17, 2013  Hobbyist Artisan Crafter
thank you :)
Reply
:iconalexyorim:
alexyorim Featured By Owner Apr 14, 2013
Wish there'd be a more specific thing for food pr0n. Like chocolate pr0n coz I'd like to stare and taste the tantalizing tase of chocolate.
Reply
:iconclaremanson:
claremanson Featured By Owner Apr 17, 2013  Hobbyist Artisan Crafter
that sounds like a great idea :D
Reply
:iconvegaobscura:
VegaObscura Featured By Owner Apr 14, 2013
Good god this needs to stop being on the front page. It's too early!
Reply
:iconclaremanson:
claremanson Featured By Owner Apr 17, 2013  Hobbyist Artisan Crafter
sorry about that!
Reply
:icontoukatsu:
Toukatsu Featured By Owner Apr 14, 2013
And it is so that it be eaten in one fell swoop to be forever enjoyed. :)
Reply
:iconclaremanson:
claremanson Featured By Owner Apr 17, 2013  Hobbyist Artisan Crafter
:)
Reply
:iconmaytel:
maytel Featured By Owner Apr 14, 2013
asgasgasg!FAGASG this looks so good!!! I'm actually trying to stay away from chocolate for a bit. This is not helping, lol
Reply
:iconclaremanson:
claremanson Featured By Owner Apr 17, 2013  Hobbyist Artisan Crafter
sorry! I have stayed away from baking with chocoalte for far too long I could not stand it any longer!
Reply
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Details

Submitted on
April 13, 2013
Image Size
3.4 MB
Resolution
4152×2750
Submitted with
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10,129
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Camera Data

Make
Canon
Model
Canon EOS 450D
Shutter Speed
1/128 second
Aperture
F/8.0
Focal Length
55 mm
ISO Speed
800
Date Taken
Apr 12, 2013, 9:31:49 AM
Lens
EF-S18-55mm f/3.5-5.6 III
Sensor Size
21mm
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