Description
Mini Chocolate Tarts are delightful bite-sized desserts featuring a buttery, flaky tart shell filled with rich, smooth dark chocolate ganache. Topped with fluffy homemade whipped cream and fresh strawberries or flaky salt, these tarts combine textures and flavors to create a perfect treat for any occasion.
Ingredients
Tart Shell
- 170 g unsalted butter, softened to room temperature
- 120 g powdered sugar
- 1 large egg, room temperature
- 350 g all-purpose flour
- 1/2 teaspoon salt
Chocolate Ganache Filling
- 300 g dark or semi-sweet chocolate, roughly chopped
- 300 g heavy cream
Toppings
- 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
- Mix dry ingredients: In a medium bowl, combine the all-purpose flour and salt. Set this mixture aside for later use.
- Cream butter and sugar: Using an electric mixer on medium speed, beat the softened butter in a large bowl until creamy. Gradually add powdered sugar and beat on low speed initially, then increase to medium speed until the mixture is fluffy.
- Mix in egg: Add the large egg to the butter and sugar mixture and beat until fully combined.
- Add flour: Gradually add the flour and salt mixture to the wet ingredients, beating on low speed until a soft, crumbly dough forms.
- Press dough together: Transfer the dough onto plastic wrap and gently press it into a flattened disc. Wrap tightly and chill in the refrigerator for at least 2 hours or overnight to firm up.
- Roll out the dough: On a floured surface, roll the chilled dough to about 1/8 inch thickness. Use a scalloped round cookie cutter to cut out dough rounds.
- Push dough into muffin pan: Place each dough round over the openings of a muffin pan and gently press the dough down with your knuckle to fill each hole. Repair any tears with extra dough to ensure shells are intact.
- Chill and preheat: Chill the filled muffin pan in the fridge for 30 minutes while preheating your oven to 350°F (175°C).
- Add baking weights: Line each tart shell with muffin liners and fill with baking weights or uncooked rice to prevent puffing during baking. Bake for 18-20 minutes or until the crust edges are golden brown.
- Let cool: Remove the liners and weights, then allow the tart shells to cool in the pan for 5 minutes. Transfer the shells to a wire rack to cool completely.
- Prepare chocolate ganache: Place the chopped chocolate in a heat-safe bowl. Heat 300 g heavy cream on stovetop or microwave until small bubbles appear and it just begins to simmer.
- Combine cream and chocolate: Pour the hot cream over the chopped chocolate and let sit undisturbed for 3 minutes to melt.
- Stir: Stir the mixture gently until smooth and all chocolate is melted, forming a glossy ganache.
- Transfer to piping bag: Allow the ganache to cool slightly until thickened but still pourable. Fill a piping bag and cut off the tip for filling.
- Fill tart shells: Pipe ganache into each tart shell until about three-quarters full.
- Make whipped cream: In a large bowl, combine 200 g heavy cream, powdered sugar, and vanilla extract. Beat on medium speed with an electric hand mixer until firm peaks form.
- Pipe whipped cream: Transfer the whipped cream to a piping bag fitted with a large round tip and pipe a dollop onto each tart.
- Add toppings: Garnish some tarts with fresh strawberries or other fruits, and others with a sprinkle of flaky salt for a flavor contrast.
Notes
- Chilling the dough before rolling helps prevent the tart shell from shrinking during baking.
- Using baking weights or uncooked rice in the tart shells prevents puffing and maintains shape.
- The ganache should be slightly cooled before piping to avoid melting the tart shells.
- Whipped cream can be flavored with a splash of vanilla for enhanced taste.
- These tarts can be stored in the refrigerator for up to 3 days for best freshness.
