These mini chocolate tarts with their buttery, crisp chocolate tartlet shells and silky-smooth chocolate ganache filling are a real chocolate lovers treat. Perfect for parties.
For best results, always weigh ingredients where a weight is provided
Equipment
food processor
Rolling Pin
12 hole muffin tin (non-stick)
mixing bowl
Saucepan
Instructions
FOR THE TARTLET SHELLS:Place the flour, icing sugar and cocoa in the bowl of a food processor. Process a few seconds to distribute evenly.
Add the cubed cold butter and blitz until the mixture looks a bit like sand – there may be lentil-sized pieces of butter left here and there and that’s perfect.
Add the egg and process on low until the mixture starts forming large clumps.
Turn the dough out and pull it together into a smooth ball with your hands (making sure not to handle it too much), then flatten slightly.
Dust your work surface with cocoa (this can get messy but a bench scraper is your best friend for clean up or see my notes for a less messy way of doing it). Dust the top of the dough with a little cocoa as well.
Gently and gradually roll the pastry out to about 3mm (⅛ inch) thick, turning it often and adding more cocoa beneath and on top if required (don’t add too much though).
Have a non-stick 12 hole muffin tin at the ready.
Using a circle cookie cutter 9cm/3 ½ in wide (or just a little larger than the opening of the muffin tin holes), cut out circles of dough. Try to get 12 from the first roll, and at least 6 from a second roll out. Try to handle the dough only enough to bring back into a disk for the second roll.
Lift with an offset spatula so they don’t become misshapen and gently push each down with your fingers into the muffin tin holes, gently pressing into the corners (if your rolling pin has a flat end like mine, it’s perfect for getting them flat to the bottom with a sharp nice corner, just be careful not to damage the tart shell).
Chill 2 hours or overnight (don’t skip chilling).
Preheat oven to 180C (160C fan forced) / 350F.
Prick the bases of the tartlet shells a few times with a fork. Place a cupcake case or piece of baking paper into each, pressing it to the pastry at the bottom, and fill with rice (or pie weights).
Transfer to the preheated oven and bake for 15 minutes then remove the cupcake cases and bake a further 5 minutes.
Carefully remove the mini tart shells from the tins and transfer to a wire rack to cool.
You will have some tartlet shells leftover from this recipe - they can be frozen for up to 3 months. Try filling them with caramel sauce or dulce de leche for a quick family dessert.
FOR THE GANACHE: Chop the chocolate very finely and place into a medium heat-proof bowl.
In a small or medium saucepan, combine the cream, butter and sugar. Cook over low-medium heat, stirring until the butter has melted and the sugar dissolved. Let it come to a bubble then remove from the heat.
Add the vanilla to hot cream, then pour it over the chocolate. Give the bowl a shake to settle the chocolate under the cream mixture and let it sit for 1 minute to soften.
Stir the chocolate and cream gently just until you have a smooth, glossy ganache.
Pour the chocolate mixture evenly between 12 tartlet shells.
Transfer to an airtight container in a single layer and chill in the fridge for 3 hours or until set.
Decorate, once set, with a drizzle of chocolate and raspberries or a dollop of whipped cream. Can be served immediately or left at room temperature for 30-45 minutes.
Please take a moment to leave a comment & rating. It's appreciated and so helpful.
Notes
Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
Type of chocolate: If you prefer a sweeter or less intense chocolate flavour, use a combination of half milk chocolate and half dark chocolate. Chocolate with 50% cocoa solids will also work in place of the 70%.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.