Print

Mini Chocolate Tarts

Mini Chocolate Tarts - featured image
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Elegant and easy-to-make, these Mini Chocolate Tarts feature crisp buttery shells filled with a rich, smooth chocolate ganache.

Ingredients

Scale
  • ⅓ cup (75 g) unsalted butter
  • 2 tablespoon granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 cup (130 g) all-purpose flour
  • 4 oz (110 g) semisweet chocolate
  • ½ cup (125 ml) heavy cream
  • some sea salt flakes

Instructions

  1. Add softened butter and granulated sugar into a bowl.
  2. Mix well using a spatula until combined.
  3. Add in the egg yolk and vanilla extract.
  4. Continue mixing until fully incorporated.
  5. Add in the all-purpose flour.
  6. Bring everything together into a dough using your hands or a spatula.
  7. Place the dough on cling film and wrap it.
  8. Flatten the dough to a thickness of approximately 1 inch.
  9. Chill the dough in the fridge for 30 minutes to firm up.
  10. Preheat the oven to 340ºF (170ºC) using upper and lower heat.
  11. Once the dough is firm, take a piece of dough.
  12. Form it into a small ball.
  13. Press the dough evenly into a 2.5-inch (6.5 cm) tart mold.
  14. Cut any excess dough from the edges of the mold with a knife.
  15. Prick the base of the dough with a fork.
  16. Repeat this process until you have 9 tart shells in total.
  17. Place the filled tart molds in the freezer for 10 minutes.
  18. Arrange the tart shells in their molds on a baking tray.
  19. Bake them in the preheated oven on the lowest rack for 20-25 minutes.
  20. Bake until the shells are golden brown.
  21. Remove the baked shells from the oven.
  22. Allow them to cool completely in their molds.
  23. Once cooled, gently flip and tap the bottom of the molds to release the shells.
  24. Squeezing the molds on opposite sides can also help release the shells.
  25. Set the cooled tart shells aside.
  26. Add the chopped semisweet chocolate into a peaked container (for easier pouring later).
  27. Pour heavy cream into a small pot.
  28. Heat the cream until bubbles begin to form around the edges.
  29. Pour the hot cream over the chopped chocolate in the container, ensuring the chocolate is fully submerged.
  30. Let it sit undisturbed for 3 minutes.
  31. Using a hand whisk, gently mix the chocolate and cream until you achieve a smooth, homogenous chocolate ganache.
  32. Pour the chocolate ganache evenly into each of the cooled tart shells.
  33. Wiggle the tart shells slightly to smoothen the tops of the ganache.
  34. Place the filled tarts on a tray.
  35. Chill them in the fridge for 30 minutes to set before serving.
  36. Sprinkle with some coarse sea salt flakes just before enjoying your delicious mini chocolate tarts!

Notes

Always spoon and level your flour or, even better, use a kitchen scale for precise measurements.
Use a portable oven thermometer to ensure your oven’s temperature is accurate for perfect baking.
Invest in good quality tart molds; they make releasing the shells much easier and reduce sticking.
For the best texture, these mini tarts are best enjoyed on the day they are made.

Find it online: https://familiesrecipes.com/mini-chocolate-tarts/