Description
Delight in these elegant Mini Chocolate Tarts featuring a rich cocoa-infused crust and silky dark chocolate ganache filling. Perfectly portioned for serving, these tarts combine a tender, buttery tart shell with a smooth, luxurious ganache, making them an impressive yet simple dessert for any occasion.
Ingredients
Scale
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
Chocolate Ganache Filling
- 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 all-purpose flour, unsweetened cocoa powder, granulated sugar, and salt. Cut in the cold, cubed unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Add the beaten egg and mix until the dough forms a cohesive mass. Shape into a disc, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes to facilitate rolling and minimize shrinkage during baking.
- Shape and Bake the Tart Shells: Lightly flour a clean surface and roll out the chilled dough to an even, thin layer. Use a small round cutter to cut dough circles sized to fit mini tart pans or mini muffin trays. Gently press the dough into the molds, trimming any excess dough. Chill the shaped crusts again for 15 minutes. Preheat the oven to 350°F (175°C). Bake the tart shells for approximately 12 minutes until they are firm but not browned. Remove from oven and let cool completely before filling.
- Make the Chocolate Ganache: Heat the heavy cream in a small saucepan over medium heat until it nearly simmers. Pour the hot cream over the chopped high-quality dark chocolate in a heatproof bowl. Let it sit for one minute, then stir gently until smooth and glossy. Stir in the vanilla extract and a pinch of salt to enhance the flavor.
- Fill and Chill: Spoon or pipe the prepared chocolate ganache evenly into the cooled tart shells, filling them to the brim. Refrigerate the filled tarts for at least one hour until the ganache sets to a silky, firm consistency, ideal for serving.
Notes
- Use high-quality dark chocolate for the best ganache flavor and texture.
- Chilling the dough before rolling helps prevent shrinking and makes it easier to handle.
- You can use mini tart pans or a mini muffin tray to shape the tart shells.
- Allow tart shells to cool completely before filling to avoid melting the ganache.
- Store filled tarts in the refrigerator and consume within 2-3 days for optimal freshness.
