Description
Mini Chocolate Tarts are bite-sized delights featuring a crisp, buttery cocoa crust filled with a rich, velvety dark chocolate ganache. Perfect for parties or quick sweet treats, these tarts offer intense chocolate flavor in perfectly portioned servings, easy to customize, and suitable for various dietary preferences.
Ingredients
Scale
For the Tart Crust
- 1 cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into cubes
- 1 large egg, beaten
For the Chocolate Ganache Filling
- 1/2 cup heavy cream
- 4 ounces high-quality dark chocolate, chopped
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- Prepare the Tart Crust: Combine all-purpose flour, cocoa powder, granulated sugar, and salt in a mixing bowl. Cut in the cold butter using a pastry cutter or fingers until the mixture resembles coarse crumbs. Add the beaten egg and mix until the dough comes together. Shape it into a disc and wrap in plastic wrap. Chill in the refrigerator for at least 30 minutes to make rolling easier and prevent shrinking during baking.
- Shape and Bake the Tart Shells: On a lightly floured surface, roll out the chilled dough to a thin, even layer. Use a small round cutter to cut circles that fit into mini tart pans or a mini muffin tray. Press the dough gently into the pans and trim any excess. Chill the shaped crusts again for 15 minutes. Preheat the oven to 350°F (175°C) and bake the shells for about 12 minutes, or until firm but not browned. Allow the tart shells to cool completely before filling.
- Make the Chocolate Ganache: Heat the heavy cream in a small saucepan over medium heat until just about to simmer. Pour the hot cream over the chopped dark chocolate in a heatproof bowl. Let sit for one minute, then stir gently until the mixture is smooth and glossy. Stir in vanilla extract and a pinch of salt to enhance the flavor.
- Fill and Chill: Spoon or pipe the chocolate ganache evenly into the cooled tart shells, filling them to the top. Refrigerate the filled tarts for at least one hour or until the ganache sets to a silky, firm texture, perfect for serving.
Notes
- Chill the dough well to prevent shrinking and maintain crispness.
- Use quality dark chocolate for the richest ganache flavor.
- Avoid overbaking the crust to keep it tender.
- Let ganache cool slightly before filling to avoid softening the crust.
- Add sea salt flakes or crushed nuts on top for texture contrast.
- Prep Time: 45 minutes
- Cook Time: 12 minutes
- Category: Desserts
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 mini tart
- Calories: 180
- Sugar: 15g
- Sodium: 65mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 45mg