Description
Chocolate lovers rejoice with this mini chocolate tarts recipe that combines rich French pastry techniques and deep cocoa flavors. Small desserts deliver intense chocolate pleasure while offering elegant individual servings for special occasions.
Ingredients
Scale
- 1 ¼ cups (156 g) all-purpose flour
- ½ cup (113 g/1 stick) unsalted butter, cold and cubed
- ¼ cup powdered sugar
- 1 egg yolk
- ½ tsp salt
- 1 tbsp cold water (as needed)
- 6 oz (170 g) dark chocolate (60-70% cocoa), finely chopped
- ½ cup (120 ml) heavy cream
- 1 tbsp unsalted butter
- 1 tsp vanilla extract
- whipped cream
- fresh berries
- crushed nuts
- sea salt flakes
- chocolate shavings
Instructions
- Pastry Preparation: Mix flour, powdered sugar, and salt in a mixing bowl, creating a fine, uniform base for delicate tart shells.
- Butter Integration: Cut cold butter into the dry ingredients using a pastry cutter until the mixture resembles coarse, crumbly texture that promises flakiness.
- Dough Binding: Knead egg yolk into the dough, adding a small splash of cold water if needed to achieve the perfect consistency.
- Shell Formation: Divide dough into 12 equal portions, pressing each piece into mini tart molds with careful precision to ensure uniform thickness and smooth edges.
- Baking Preparation: Pierce the bottom of each shell with a fork to prevent unwanted puffing during baking.
- Initial Baking: Bake the tart shells in a preheated oven until they transform into a delicate golden color, approximately 12-15 minutes.
- Ganache Creation: Heat heavy cream in a saucepan, avoiding boiling, then pour over finely chopped chocolate, allowing brief resting to facilitate melting.
- Filling Refinement: Stir the cream and chocolate mixture gently, creating a glossy, homogeneous ganache by incorporating butter and vanilla extract.
- Tart Assembly: Fill the cooled tart shells with the luxurious chocolate ganache using a spoon or piping bag for precise presentation.
- Finishing Touches: Allow tarts to set at room temperature or refrigerate for a firmer texture, optionally garnishing with whipped cream, fresh berries, chopped nuts, or a sprinkle of sea salt before serving these miniature chocolate delicacies.
Notes
- Master Dough Consistency: Keep butter extremely cold to achieve the flakiest, most delicate pastry shell texture. Cold ingredients prevent gluten development and ensure a tender crust.
- Prevent Tart Shell Shrinkage: Always chill tart shells before baking to minimize shrinking and maintain precise shape. Refrigerating dough for 30 minutes helps prevent structural collapse during baking.
- Control Ganache Smoothness: Heat cream gently and avoid boiling to create a silky, glossy chocolate filling. Stir slowly and consistently to prevent separation and achieve a luxurious, uniform mixture.
- Customize Dietary Needs: Substitute wheat flour with gluten-free alternatives like almond or coconut flour for those with dietary restrictions. Replace heavy cream with coconut cream for a dairy-free version that maintains rich, creamy texture.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 13
- Calories: 240
- Sugar: 6 g
- Sodium: 85 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg