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
- ½ cup Butter cold, unsalted
- 1 Egg
- 1 teaspoon Vanilla extract
Make the chocolate ganache
- 10.5 oz Dark chocolate
- 10.5 oz 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 will make it easier to roll out the crust and handle it.
- If the crust puffs a bit while baking, press it down using a cup.
- Freeze the crust for at least 20 minutes before baking it. This will keep your crust from collapsing while baking.
- 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.
- Choose high-quality chocolate. The success of your mini chocolate tarts largely depends on the quality of the chocolate you use. Opt for premium dark chocolate with at least 70% cocoa content for a rich, intense flavor.
- Use a food processor for smooth dough. To achieve a perfectly smooth chocolate pastry dough, use a food processor to combine your ingredients. This method prevents overmixing and ensures even distribution of the cocoa powder.
- 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.
- Allow proper setting time. Patience is key when making chocolate tarts. Allow your filled tarts to set in the refrigerator for at least 2 hours, or preferably overnight, for the best texture and flavor development.
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
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