Best Mini Chocolate Tarts
These mini chocolate tarts are made with a buttery shortcrust pastry and filled with a silky smooth and rich chocolate ganache.
Ingredients
Make the chocolate shortcrust pastry
- 2 cups Flour
- ¼ cups Cocoa powder
- ½ cups Powder sugar
- ½ teaspoon Kosher salt
- 115 g Butter Cold
- 1 Egg
- 1 teaspoon Vanilla extract
Make the chocolate ganache
- 300 g Dark chocolate
- 300 g Heavy cream
Instructions
Make the crust
- Start by making the tart dough. In a food processor, add the flour, cocoa powder, powdered sugar, and salt, and mix until combined.
- Add the cold cubed butter, and blend until there are pea-sized pieces of butter. If you dont have a food processor, you can do it by hand, mixing the cold butter into the flour mixture. Make sure that your hands are cold.
- Then, add the egg, and the vanilla extract and mix until a dough forms. Try not to overmix the dough.
- Cover the dough with plastic wrap and let it chill in the fridge for at least an hour.
- Transfer the dough onto a clean floured surface and roll it with a rolling pin into a rectangle using a cookie cutter or a round bowl (1 inch larger than the mini tart pans) and cut small rounds of the pastry.
- Place the pastry inside the mini tart pan and press it down using your clean hands. Cut off the extra edges. Make holes in the bottom of the pan with a fork and place them in the freezer for at least 20 minutes.
- Bake in a 180c (350f) preheated oven for about 15-20 minutes. Remove from the oven and let it cool while making the filling.
Make the chocolate ganache
- Melt dark chocolate and heavy cream in a small to medium mixing bowl in the microwave for 30-second pulses or in a bain marie.
- Let the chocolate and the cream sit for 10 minutes for the chocolate to melt, then mix until the chocolate ganache is smooth and silky.
- Pour the chocolate ganache into the cooled tart shells until almost full. Carefully transfer to the fridge for 2-3 hours to set.
Notes
- Use COLD butter for the crust, we suggest cutting the butter into cubes and then placing it in the fridge, so when you are ready to use it, it will be very cold.
- Let the pastry dough rest in the fridge for at least 1 hour before handling it. This makes sure that the pastry doesn't rise quickly while baking.
- If the crust puffs a bit while baking, press it down using a cup.
- Use room temperature ingredients. It is important that you use room-temperature ingredients like butter. This step ensures that your mixture mixes into a homogenous mixture.
- Use an easy-release tartlets pan. We use an easy-release tartlets pan for all of our tart recipes. This makes sure that your tart will be easy to release from the pan.
- Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Nutrition
Calories: 584kcalCarbohydrates: 52gProtein: 9gFat: 42gSaturated Fat: 26gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 0.5gCholesterol: 95mgSodium: 264mgPotassium: 390mgFiber: 6gSugar: 10gVitamin A: 955IUVitamin C: 0.2mgCalcium: 67mgIron: 6mg
Tried this recipe?Let us know how it was!