Description
Rich chocolate mini tarts bring elegance to dessert tables with their silky ganache and buttery crust. Chocolate lovers will savor these indulgent bite-sized treats perfect for intimate gatherings and sweet celebrations.
Ingredients
Scale
Crust Ingredients:
- 1 ¼ cups all-purpose flour
- ¼ cup powdered sugar
- ½ teaspoon salt
- ½ cup (1 stick/113 grams) unsalted butter, cold and cubed
- 1 egg yolk
- 1 tablespoon cold water (as needed)
Chocolate Filling Ingredients:
- 6 ounces (170 grams) dark chocolate (60-70% cocoa), finely chopped
- ½ cup (120 milliliters) heavy cream
- 1 tablespoon unsalted butter
- 1 teaspoon vanilla extract
Garnish Ingredients:
- Whipped cream
- Fresh berries
- Crushed nuts
- Sea salt flakes
- Chocolate shavings
Instructions
- Craft delicate pastry shells by combining flour, powdered sugar, and salt in a mixing bowl, creating a fine, uniform base for your miniature desserts.
- Integrate cold butter into the dry ingredients using a pastry cutter, working the mixture until it resembles coarse, crumbly texture that hints at the flakiness to come.
- Incorporate egg yolk into the dough, kneading gently to help the ingredients bind. If the mixture appears too dry, introduce a small splash of cold water to achieve the perfect consistency.
- Carefully divide the prepared dough into 12 equal portions, meticulously pressing each piece into mini tart molds to ensure uniform thickness and smooth edges.
- Perforate the bottom of each shell with a fork, allowing steam to escape during baking and preventing unwanted puffing.
- Transfer the prepared tart shells to a preheated oven, baking until they transform into a delicate golden hue, approximately 12-15 minutes.
- Allow the baked shells to cool completely, creating a sturdy foundation for the rich chocolate filling.
- Prepare the ganache by gently heating heavy cream in a saucepan, watching carefully to prevent boiling and ensure a smooth texture.
- Pour the heated cream over finely chopped chocolate, letting the mixture rest briefly to facilitate optimal melting.
- Stir the cream and chocolate with a gentle hand, creating a glossy, homogeneous mixture that speaks of indulgence.
- Enhance the ganache by introducing butter and vanilla extract, stirring until the filling achieves a luxurious, reflective surface.
- Carefully fill the cooled tart shells with the chocolate ganache, using either a spoon or piping bag for precision.
- Allow the filled tarts to set at room temperature or expedite the process by refrigerating, creating a firm, decadent texture.
- Optional: Elevate the presentation with a delicate garnish of whipped cream, fresh berries, chopped nuts, or a whisper of sea salt.
- Serve these miniature chocolate treasures, inviting guests to indulge in their rich, sophisticated flavors.
Notes
- Ensure butter is ice-cold for the most crumbly, flaky tart shells that melt in your mouth.
- Use high-quality dark chocolate with at least 60% cocoa for a rich, intense ganache flavor that elevates the entire dessert.
- Avoid overworking the dough to prevent tough tart shells; handle gently and minimally for tender, delicate results.
- Create gluten-free variations by substituting all-purpose flour with almond or coconut flour for a nutty, alternative texture.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 12
- Calories: 223
- Sugar: 6 g
- Sodium: 65 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 33 mg