These luxurious mini pies come together in two stages: baking flaky, buttery tart shells in ordinary muffin pans, then filling them with a smooth, bittersweet chocolate ganache. Topping each with a dollop of lightly sweetened whipped cream is the final flourish.
Game plan: You can make the dough and refrigerate it for up to 1 day, or store it in the freezer for up to a month (transfer it to the fridge for thawing the day before you plan to make the pies). The whipped cream is best served immediately, but you can make it in advance by whipping the cream to soft peaks and refrigerating it for up to 2 hours. When ready to serve, continue whipping the cream to medium peaks.
To bake the shells:
To make the filling:
by Rachel Johnson | Whether the kids are still distance learning or returning to a classroom, with school back in session...