Shamrock Tarts Recipe
Shamrock Tarts: Easy St. Patrick’s Day dessert.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 42 minutes
- Yield: 12 tarts
- Category: Dessert
- Cuisine: Irish
Ingredients
Scale
- 200 grams All-Purpose Flour
- 100 grams Granulated Sugar
- 150 grams Unsalted Butter, softened
- 1 large Egg Yolk
- 1 teaspoon Vanilla Extract
- 1/4 teaspoon Salt
- 200 grams Dark Chocolate, finely chopped
- 120 ml Heavy Cream
- 50 grams Powdered Sugar
- 1/2 teaspoon Peppermint Extract (or to taste)
- 2-3 drops Green Food Coloring
Instructions
- Preheat your oven to 350°F (175°C). In a large bowl, whisk together the all-purpose flour, granulated sugar, and salt. In a separate bowl, cream together the softened unsalted butter until light and fluffy. Add the egg yolk and vanilla extract to the butter mixture, beating until well combined. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and a soft, pliable dough forms. Do not overmix.
- Lightly flour a clean surface or use two sheets of parchment paper to roll out the shortbread dough to about ¼-inch thickness. Using shamrock cookie cutters, cut out uniform shamrock shapes. Gently transfer these shapes to a baking sheet lined with parchment paper. If the dough is too soft, chill it for 10-15 minutes. Bake for 10-12 minutes, or until the edges are lightly golden. Remove from oven and transfer to a wire rack to cool completely.
- Finely chop the dark chocolate and place it in a heatproof bowl. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer around the edges (do not boil). Pour the hot cream over the chopped chocolate and let it sit undisturbed for 5 minutes. Gently whisk the mixture from the center outwards until silky smooth. Stir in the powdered sugar until dissolved, then add the peppermint extract to taste. Finally, add a few drops of green food coloring, mixing until you achieve a vibrant green.
- Once the shortbread shamrocks are completely cool and the ganache has reached an easily pourable but slightly thickened consistency, carefully spoon or pipe the ganache into the center of each shamrock crust. Fill the depression created by the edges of the tart, forming a smooth, level surface. Allow the tarts to set for at least 30 minutes at room temperature, or for quicker setting, refrigerate for 15-20 minutes until the ganache is firm to the touch.
- For extra flair, sprinkle edible gold dust or glitter over the set ganache. Alternatively, add small green sugar pearls or sprinkles immediately after filling. A small, candied mint leaf can also serve as an aromatic garnish. Bring refrigerated tarts to room temperature for about 15-20 minutes before serving for the best flavor and texture experience.
- For short-term storage (up to 24 hours), store at cool room temperature in an airtight container to maintain crispness. For longer storage (up to 3-4 days), refrigerate in a single layer in an airtight container. The shortbread may soften slightly when refrigerated. These tarts do not freeze well once assembled. If freezing, freeze only the baked and unfilled shortbread crusts for up to 1 month, then fill after thawing.
Notes
Get ready to infuse your St. Patrick’s Day celebrations with a touch of magic and a burst of flavor with these enchanting Shamrock Tarts! Delicate, buttery shortbread crusts, perfectly shaped into festive shamrocks, cradle a rich, luxuriously smooth mint-chocolate ganache filling. Each bite is a symphony of textures and tastes – the tender snap of the crust giving way to the cool, creamy decadence of the filling, all finished with a hint of vibrant green and festive sprinkles. These tarts aren’t just a dessert; they’re an edible celebration, a delightful jewel on any dessert table, promising to bring smiles and a touch of Irish cheer to all who indulge.