Description
These Mini Chocolate Tarts feature a buttery, crisp tart shell filled with rich, silky dark chocolate ganache and topped with fresh whipped cream and seasonal fruits. Perfectly portioned and elegant, they are ideal for special occasions or an indulgent treat.
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 flour and salt until combined. Set aside for later use.
- Cream Butter and Sugar: Using an electric mixer on medium speed, beat the softened butter until creamy. Add the powdered sugar gradually and beat starting on low speed, then increasing to medium, until the mixture is fluffy.
- Add Egg: Beat in the egg until fully incorporated into the butter-sugar mixture.
- Add Flour Mixture: Gradually add the flour and salt mixture, beating on low speed until a soft, crumbly dough forms.
- Shape Dough: Transfer the dough onto a sheet of plastic wrap and press it together into a flattened disc. Wrap tightly and chill in the refrigerator for at least 2 hours or overnight.
- Roll Out Dough: On a lightly floured surface, roll the chilled dough to about 1/8 inch thickness. Use a round scalloped cookie cutter to cut out dough rounds.
- Fit Dough into Muffin Pan: Place each dough round over a muffin pan opening and gently press down with your knuckle until the dough slips into the well, forming the tart shell. Patch any holes with small pieces of excess dough. Repeat with remaining rounds.
- Chill and Preheat Oven: Place the filled muffin pan in the fridge for 30 minutes while the oven preheats to 350°F (175°C).
- Add Baking Weights and Bake: Place muffin liners on each tart shell and fill them with baking weights or uncooked rice to prevent puffing. Bake for 18-20 minutes or until edges turn golden brown.
- Cool Tart Shells: Remove the liners and weights. Let tart shells cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Prepare Ganache: Place chopped chocolate in a heatproof bowl. Heat 300 g heavy cream just until simmering and pour over the chocolate. Let sit for 3 minutes without stirring.
- Stir Ganache Smooth: Stir gently until all the chocolate melts and the ganache is smooth and shiny.
- Fill Piping Bag: Allow ganache to cool slightly until thick but pourable. Transfer to a piping bag and cut the tip.
- Fill Tart Shells: Pipe ganache into each cooled tart shell until about 3/4 full.
- Make Whipped Cream: In a large bowl, combine 200 g heavy cream, 20 g powdered sugar, and vanilla extract. Beat on medium speed until firm peaks form.
- Pipe Whipped Cream: Transfer whipped cream to a piping bag fitted with a large round tip. Pipe a dollop atop some of the tarts.
- Add Toppings: Garnish remaining tarts with fresh fruits or sprinkle lightly with flaky salt.
Notes
- Chilling the dough is essential to prevent shrinkage and maintain tart shape during baking.
- Using baking weights or uncooked rice keeps the tart shell flat while baking.
- Allow ganache to cool slightly before piping to avoid melting the tart shell.
- Fresh fruit toppings can be varied seasonally to your preference.
- Store assembled tarts in the refrigerator and consume within 2 days for best freshness.
- Prep Time: 30 minutes (plus at least 2 hours chilling time)
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
