Description
Delight in these elegant Mini Chocolate Tarts featuring a buttery cocoa-infused crust filled with rich, silky dark chocolate ganache. Perfect as a sophisticated dessert to impress guests or for indulging your chocolate cravings, these tarts combine a crisp shell with a luxurious, creamy center for an unforgettable 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 resembles coarse crumbs. Add the beaten egg and mix until the dough comes together. Shape the dough into a disc, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes to make rolling easier and prevent shrinking during baking.
- Shape and Bake the Tart Shells: On a lightly floured surface, roll out the chilled dough to a thin, even layer. Use a small round cutter to cut circles that fit into mini tart pans or a mini muffin tray. Gently press the dough circles into the pans and trim any excess dough. Chill the shaped crusts again for 15 minutes to maintain their shape. Preheat the oven to 350°F (175°C) and bake the tart shells for about 12 minutes until they are firm but not browned. Remove from oven and let them 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 and let sit for one minute. Stir gently until the mixture becomes smooth and glossy. Add vanilla extract and a pinch of salt, then stir to combine and enhance the flavors.
- Fill and Chill: Spoon or pipe the chocolate ganache evenly into the cooled tart shells, filling each tart to the top. Refrigerate the filled tarts for at least one hour or until the ganache sets to a silky, firm texture, perfect for serving.
Notes
- Use high-quality dark chocolate for the best flavor and smooth ganache.
- Ensure the butter is cold when mixing into flour to achieve a tender, flaky crust.
- Chilling the dough before rolling and after shaping helps prevent shrinking and keeps the tart shells crisp.
- You can decorate the tarts with fresh berries or a dusting of powdered sugar before serving for an elegant touch.
- If you don’t have tart pans, a mini muffin tray can be a good substitute, though the tart shape will be more rounded.
