Description
Delight in these Mini Chocolate Tarts that feature a rich cocoa-infused crust paired with a luscious dark chocolate ganache filling. Perfectly bite-sized and elegantly simple, these tarts are ideal for special occasions or a decadent everyday treat.
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
- 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: In a mixing bowl, combine the all-purpose flour, unsweetened cocoa powder, granulated sugar, and salt. Cut in the cold unsalted butter using a pastry cutter or your fingers until the mixture forms coarse crumbs. Add the beaten egg and mix just until the dough comes together. Form the dough into a disc, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes to firm up and prevent shrinking during baking.
- Shape and Bake the Tart Shells: On a lightly floured surface, roll out the chilled dough into a thin, even layer. Using a small round cutter, cut circles sized to fit mini tart pans or a mini muffin tray. Press each dough circle gently into the pans, trimming any excess. Chill the shaped crusts again for 15 minutes. Meanwhile, preheat your oven to 350°F (175°C). Bake the tart shells for about 12 minutes until they are firm but not browned. Remove and let cool completely before filling.
- Make the Chocolate Ganache: Heat the heavy cream in a small saucepan over medium heat until it is just about to simmer. Pour the hot cream over the chopped dark chocolate in a heatproof bowl. Let it stand for one minute to soften the chocolate, then gently stir until the ganache is smooth and glossy. Stir in the vanilla extract and a pinch of salt to enhance the flavor.
- Fill and Chill: Spoon or pipe the chocolate ganache evenly into each cooled tart shell, filling them up to the top. Place the filled tarts in the refrigerator for at least one hour, allowing the ganache to set into a silky, firm texture that is perfect for serving.
Notes
- Use high-quality dark chocolate for the best flavor and texture in your ganache.
- Make sure to chill the dough properly to prevent shrinking and ensure easy handling.
- You can customize the tart shells by adding a pinch of cinnamon or espresso powder for a twist.
- These tarts keep well refrigerated for up to 3 days in an airtight container.
- For a glossy finish, you can brush the tart shells lightly with melted chocolate before adding ganache.
- Prep Time: 45 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
