Description
These Mini Chocolate Tarts feature a crisp buttery tart shell filled with silky, rich chocolate ganache and topped with fluffy whipped cream or fresh fruit. Perfect as an elegant dessert or party treat, they combine a tender crumbly crust with smooth, decadent chocolate and light, refreshing toppings.
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, stir together the all-purpose flour and salt. Set this aside for later use.
- Cream butter and sugar: In a large mixing bowl, use an electric mixer on medium speed to beat the softened butter until creamy. Gradually add the powdered sugar and continue to beat on low then medium speed until the mixture becomes fluffy.
- Mix in egg: Add the room temperature egg to the creamed butter and sugar, and beat until well combined.
- Add flour: Incorporate the flour and salt mixture gradually on low speed until a soft, crumbly dough forms.
- Press dough together: Remove the dough from the bowl and place it on a sheet of plastic wrap. Use your hands to press it into a flattened disc. Wrap tightly and refrigerate for at least 2 hours or overnight for best results.
- Roll out the dough: On a floured surface, roll the chilled dough to about 1/8 inch thickness. Using a scalloped round cookie cutter, cut out dough rounds.
- Push dough into muffin pan: Place each dough round over the openings of a muffin pan and gently push the dough down into each cavity using your knuckle. Fix any tears with excess dough. Repeat to fill the pan.
- Chill and preheat: Refrigerate the filled pan for 30 minutes to firm up the dough while preheating your oven to 350°F (175°C).
- Add baking weights: Place muffin liners on each filled tart shell and fill with baking weights or uncooked rice to prevent puffing. Bake for 18-20 minutes or until edges are golden brown.
- Let cool: Remove liners and weights. Let the tart shells rest in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Prepare chocolate: Place the roughly chopped chocolate in a heat-safe bowl or measuring cup.
- Heat cream: Warm the heavy cream on the stovetop or microwave just until small bubbles appear around the edges and it starts to simmer.
- Stir: Pour the hot cream over the chopped chocolate. Let stand untouched for 3 minutes, then stir gently until smooth and glossy ganache forms.
- Transfer to piping bag: Allow the ganache to cool slightly until thickened but still pourable. Transfer it to a piping bag and cut the tip.
- Fill tart shells: Pipe the ganache into each cooled tart shell until about 3/4 full.
- Make whipped cream: In a large bowl, combine the heavy cream, powdered sugar, and vanilla extract. Beat with an electric mixer on medium speed until firm peaks form.
- Pipe whipped cream: Place the whipped cream in a piping bag fitted with a large round tip and pipe a dollop onto each tart.
- Add other toppings: Alternatively, top some tarts with fresh strawberries or other fresh fruits, or sprinkle flaky salt on top for contrast.
Notes
- Chilling the dough before rolling helps prevent shrinking during baking.
- Using baking weights or uncooked rice avoids puffing of tart shells and ensures an even crust.
- The ganache can be prepared in advance and refrigerated; gently rewarm before filling.
- For a vegan alternative, substitute dairy with plant-based butter and cream options.
- Flaky salt on top enhances the bittersweet chocolate flavor with a subtle crunch.
- Prep Time: 30 minutes (plus 2 hours chilling)
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-inspired
