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Mini Chocolate Tarts

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These elegant mini chocolate tarts feature a buttery, crisp shell filled with a rich, velvety chocolate ganache, perfect for any occasion.

Ingredients

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  • 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. Soften the unsalted butter.
  2. Add softened butter and granulated sugar into a bowl.
  3. Mix well using a spatula until combined.
  4. Add the room temperature egg yolk to the butter mixture.
  5. Add vanilla extract to the mixture.
  6. Continue mixing until well incorporated.
  7. Add all-purpose flour to the wet ingredients.
  8. Bring everything together into a cohesive dough using your hands or a spatula.
  9. Place the dough on a piece of cling film.
  10. Wrap the dough in cling film.
  11. Flatten the dough to a thickness of approximately 1 inch.
  12. Chill the dough in the fridge for 30 minutes to firm up.
  13. Preheat the oven to 340ºF (170ºC) using upper and lower heat.
  14. Once the dough is firmed, take a piece of dough.
  15. Form the dough piece into a small ball.
  16. Press the dough ball evenly into a 2.5-inch (6.5 cm) tart mold.
  17. Cut the excess dough from the edges of the mold with a knife.
  18. Prick the base of the tart shell with a fork.
  19. Repeat this process until you have 9 tart shells in total.
  20. Place the filled tart molds in the freezer for 10 minutes.
  21. Place the frozen tart shells on a baking tray.
  22. Bake the tart shells in the preheated oven on the lowest rack.
  23. Bake for 20-25 minutes, or until they are golden brown.
  24. Remove the tart shells from the oven.
  25. Leave the tart shells to cool completely.
  26. Once cooled, flip the molds and tap the bottom to release the shells.
  27. Alternatively, gently squeeze the molds on opposite sides to help release the shells.
  28. Set the baked tart shells aside.
  29. Chop the semisweet chocolate into small pieces.
  30. Add the chopped chocolate into a peaked container (this makes filling easier).
  31. Add heavy cream into a pot.
  32. Heat the heavy cream until bubbles are forming on the edges.
  33. Pour the hot heavy cream over the chopped chocolate in the container.
  34. Ensure all the chocolate is submerged in the cream.
  35. Leave the mixture undisturbed for 3 minutes.
  36. Using a hand whisk, mix everything until you get a homogenous chocolate ganache.
  37. Pour and divide the chocolate ganache evenly into the cooled tart shells.
  38. Wiggle the tart shells a bit to smoothen the tops of the ganache.
  39. Place the filled tarts on a tray.
  40. Chill the tarts in the fridge for 30 minutes before serving.
  41. Sprinkle with some coarse sea salt just before serving.
  42. Enjoy your delicious mini chocolate tarts!

Notes

Always measure flour using the spoon and level method or a kitchen scale for best results.
Chilling the dough is crucial to prevent tart shells from shrinking during baking.
Use good quality chocolate for the ganache; it significantly impacts the flavor.
Do not overmix the tart dough once flour is added to keep it tender.
Baked tart shells can be stored in an airtight container for up to 1 day if making ahead.

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