These Whiskey Tarts Might Be Our New Summer Crush

Berries & booze.

  • Category
    Eat & Drink
  • Written & Styled by
    Kara Mickelson
  • Photographed by
    Shane O’Donnell

Chocolate Blackberry Whiskey Tarts

Makes 4 (4-inch) tarts or 1 (9-inch) tart
  • 4 Mini Chocolate Tart Shells
  • Chocolate Whiskey Ganache
  • 2 pints blackberries, cleaned and dried*
  • Whiskey, plain or blackberry flavor

Mini Chocolate Tart Shells

  • 10.9 ounces slim/thin chocolate crème-filled wafers (Trader Joe’s Joe-Joe Slims wafers are perfect)
  • 1/3 cup unsalted butter, melted
  • 2 tablespoons all-purpose flour
  • ¼ teaspoon salt
  • tart pan(s) – 4” x 1” or 9” x 1”

Place all ingredients in food processor. Pulse until the mixture resembles finely ground cornmeal. Add melted butter and pulse until combined. Mixture should hold together when pressed between two fingers. If necessary, add an additional tablespoon of melted butter.

Separate mixture into four equal portions and then press into tart molds. Start by building the base, and then build up the sides. Press and compact mixture using your fingers or a small glass. Carefully trim top tart edge with a knife. Place tart shells on a sheet tray and chill in the freezer for 30 minutes.

Bake chilled tart shells on a sheet tray for 15 to 20 minutes at 350°. Remove from oven and cool completely before filling.


Chocolate Whiskey Ganache

  • 1¾ cups dark chocolate chips, 60% cacao or greater
  • 1½ cups plus 2 tablespoons whipping cream
  • 2–3 tablespoons whiskey
  • 1 teaspoon unsalted butter

Pour chips into a heatproof bowl that will hold 4 cups volume. Heat whipping cream on the stovetop or in the microwave until cream starts to boil. Pour cream over chips and let set for 1 minute. Slowly begin stirring the mixture until it looks like thick chocolate sauce. Blend thoroughly. Add butter and 1 tablespoon of whiskey at a time while stirring.

Immediately pour ganache into tart shells. Pierce any bubbles with a toothpick and lightly tap tarts to settle ganache. Chill in refrigerator until firm, about 6 hours or overnight. These can be made 3 days ahead and stored in an airtight container, once firm, until ready to use.

Top tarts with fresh blackberries. Drizzle with whiskey and serve immediately.


*Depending on the size of the berries you may want to purchase an extra pint. The goal is to have the tarts brimming with fruit.

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