Walnut Tartlets With Chocolate Ganache Filling

These are wonderful tartlets. It seems like a lot of work, but it's worth it. You can also make just the ganache and use for cakes, cupcakes, etc.

• Ready In: 2 hrs 20 mins
• Yields: 30 tartlets

Ingredients

• For Tart Shells

• 1⁄2 cup walnut halves, toasted
• 1  cup all-purpose flour
• 1⁄4 cup sugar
• 1  tablespoon  grated lemon peel
• 1⁄3 cup butter or 1⁄3 cup margarine, cut into pieces
• 1  egg, lightly beaten

• For Chocolate Leaves

• 1⁄2 cup  chopped  semisweet chocolate or 1⁄2 cup  semi-sweet chocolate chips
• 1  teaspoon shortening

• For Chocolate Ganache

• 2  tablespoons  whipping cream
• 1  tablespoon butter
• 1⁄2 cup  chopped  semisweet chocolate or 1⁄2 cup  semi-sweet chocolate chips
• 1⁄2 teaspoon vanilla

Directions

1. To make leaves use non-toxic leaves such as rose or lemon. You can get them from flower shop, just be sure to wash and dry them
2. Prepare Chocolate Leaves and set aside. Directions for chocolate leaves: Place large sheet heavy-duty foil on counter.
3. Fill saucepan 1/4 full (about 1 inch deep) with warm water. Place chocolate and shortening in 1-cup glass measure. To melt chocolate, place measure in warm water; stir frequently with rubber spatula until smooth. (Be careful not to get any water into chocolate or chocolate may become lumpy.)
4. Brush melted chocolate onto underside of each leaf with small, clean craft paintbrush or pastry brush, coating leaf thickly and evenly. Carefully wipe off any chocolate that may have run onto front of leaf.
5. Place leaves, chocolate-sides up, on foil. Let stand 1 hour or until chocolate is set.
6. Carefully peel leaves away from chocolate beginning at stem ends; refrigerate chocolate leaves until ready to use.
7. Preheat oven to 350°F.
8. Place walnuts in food processor. Process using on/off pulsing action until walnuts are finely chopped, but not pasty.
9. Reserve 2 tablespoons walnuts. Place remaining walnuts in medium bowl. Add flour, sugar and lemon peel; blend well. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Stir in egg with fork until mixture holds together.
10. Spoon 2 teaspoonfuls mixture into ungreased mini-muffin cups. Press dough onto bottom and up side of each cup with fingers.
11. Bake 16 to 20 minutes or until golden brown. Cool 5 minutes in pan. Remove shells from pans. Cool completely on wire racks.
12. Prepare Chocolate Ganache. Spoon 1/2 teaspoon ganache into each shell. Sprinkle reserved 2 tablespoons chopped nuts evenly over shells. Gently push chocolate leaf into each shell.
13. Store tightly covered in refrigerator up to 1 week.
14. Directions for ganache: Heat whipping cream and butter in small saucepan over medium heat until butter melts and mixture boils, stirring frequently with wooden spoon. Remove saucepan from heat. Stir in chocolate and vanilla until mixture is smooth, returning to heat for 20 to 30 second intervals as needed to melt chocolate. Keep warm (ganache is semi-firm at room temperature).