| Recipes |

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!


  • 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 112 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.

Bake for 15 minutes. Remove from oven, and with a wooden tart tamper, press the middle of the tart shell to form a well. Allow tart shells to cool completely.

Place the Lotus butter in a microwave-safe bowl and heat for 1 minute. Spoon 112 Tbsp melted Lotus butter into each tart shell; refrigerate for half an hour to cool.

For the ganache: Melt baking chocolate in a microwave-safe bowl. Add pareve whipping cream and mix until completely incorporated. Place 114–112 Tbsp ganache onto each tart and top with crushed cookies.

Refrigerate until set and completely cooled. Remove from pans. These freeze very well, or they can be stored in the refrigerator for up to a week.


(Originally featured in Family Table, Issue 862)

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