Description
Delight in these elegant Mini Chocolate Tarts featuring a rich cocoa-infused buttery crust filled with a smooth, glossy dark chocolate ganache. Perfect as a sophisticated dessert for gatherings or special occasions, these tarts combine a crisp shell and luscious filling for a decadent treat.
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 the all-purpose flour, cocoa powder, granulated sugar, and salt. Cut in the cold unsalted butter cubes using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Add the beaten egg and mix gently until the dough comes together. Shape the dough into a disc, wrap it tightly in plastic wrap, and chill it in the refrigerator for at least 30 minutes to facilitate rolling and reduce shrinking during baking.
- Shape and Bake the Tart Shells: Lightly flour a clean surface and roll out the chilled dough into a thin, even layer. Use a small round cutter to cut circles sized to fit mini tart pans or a mini muffin tray. Carefully press the dough circles into the pans, trimming off any excess edges. Chill the formed tart shells for another 15 minutes. Meanwhile, preheat your oven to 350°F (175°C). Bake the tart shells for approximately 12 minutes, until they are firm but not browned. Remove from the oven and let them cool completely before adding the filling.
- Make the Chocolate Ganache: Warm the heavy cream in a small saucepan over medium heat until it is just about to simmer, but do not boil. Pour the hot cream over the chopped dark chocolate placed in a heatproof bowl. Let this mixture sit untouched for one minute to allow the chocolate to melt, then stir gently until you achieve a smooth, glossy ganache. Stir in the vanilla extract and a pinch of salt to enhance the flavor complexity.
- Fill and Chill the Tarts: Using a spoon or piping bag, evenly distribute the chocolate ganache into the cooled tart shells, filling each to the brim. Place the filled tarts in the refrigerator for at least one hour or until the ganache has set into a silky, firm consistency. Serve chilled for the best texture and flavor experience.
Notes
- Use high-quality dark chocolate for a richer ganache flavor.
- Chilling the dough before rolling is crucial to prevent shrinking and achieve a tender crust.
- Ensure the tart shells are fully cooled before filling to avoid melting the ganache.
- These tarts can be stored refrigerated in an airtight container for up to 3 days.
- Optionally garnish with fresh berries or a dusting of powdered sugar before serving for an elegant presentation.
