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Mini Chocolate Tarts

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Elegant and surprisingly easy, these mini tarts feature a buttery crust filled with rich chocolate ganache and topped with fluffy whipped cream.

Ingredients

Scale
  • 170 g unsalted butter, softened to room temperature
  • 120 g powdered sugar
  • 1 large egg, room temperature
  • 350 g all-purpose flour
  • ½ teaspoon salt
  • 300 g dark or semi-sweet chocolate, roughly chopped
  • 300 g heavy cream
  • 200 g heavy cream or whipping cream
  • 20 g powdered sugar
  • 1 teaspoon vanilla extract
  • fresh strawberries, or other fresh fruits
  • 1 tablespoon flaky salt

Instructions

  1. In a medium bowl, stir together the all-purpose flour and salt. Set aside.
  2. In a large mixing bowl, beat the softened unsalted butter on medium speed until creamy.
  3. Add the 120g powdered sugar and beat on low speed to start, then increase to medium speed until fluffy.
  4. Add the large egg and beat until combined.
  5. Gradually add the flour mixture and beat on low speed until it forms a soft, crumbly dough.
  6. Dump the dough out onto a sheet of plastic wrap.
  7. Use your hands to press the dough together into a flattened disc shape.
  8. Wrap the dough in plastic wrap.
  9. Chill the dough in the fridge for at least 2 hours or overnight.
  10. On a floured surface, roll out the chilled dough to about ⅛" thick.
  11. Use a round scalloped cookie cutter to cut rounds out of the dough.
  12. Place a dough round on top of an opening on your muffin pan.
  13. Slowly and gently push down on the dough with your knuckle until the dough slips down and fills the hole.
  14. Patch any tears with a small piece of excess dough.
  15. Repeat with the rest of the dough rounds until the pan is filled.
  16. Place the whole muffin pan in the fridge to chill for about 30 minutes.
  17. Preheat the oven to 350°F (175°C).
  18. Before baking, place muffin liners in each well of the pan, on top of the dough.
  19. Fill each liner with a few baking weights or uncooked rice.
  20. Bake for 18-20 minutes or until the edges of the crusts are golden brown.
  21. Remove the liners and let the tart shells cool in the pan for about 5 minutes.
  22. Remove the tart shells from the pan and transfer them to a wire rack to cool completely.
  23. In a heat-safe bowl or measuring cup, add the chopped dark or semi-sweet chocolate.
  24. Heat the 300g heavy cream on the stovetop or in the microwave until small bubbles start coming to the surface and it just barely starts to simmer.
  25. Pour the hot cream over the chopped chocolate.
  26. Set aside untouched for about 3 minutes.
  27. Stir the chocolate and cream mixture until all the chocolate has melted and it becomes a smooth ganache.
  28. Let the ganache cool slightly until it has thickened but is still pourable.
  29. Transfer the ganache to a piping bag and cut off the tip.
  30. Pipe ganache into each cooled tart shell until about ¾ full.
  31. In a large mixing bowl, add the 200g heavy cream or whipping cream, 20g powdered sugar, and vanilla extract.
  32. Use an electric hand mixer to beat on medium speed until it becomes firm peaks.
  33. Transfer the whipped cream to a piping bag fitted with a large round piping tip.
  34. Pipe a dollop of whipped cream on top of the tarts.
  35. Top some tarts with fresh fruits like strawberries.
  36. Sprinkle other tarts with flaky salt.

Notes

Ensure butter and egg are at room temperature for the best dough consistency.
Don’t skip chilling the dough; it prevents shrinkage and keeps the shells flaky.
Use good quality chocolate for a superior ganache flavor.
Let the ganache cool slightly before piping for easier handling.

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