Description
These Mini Chocolate Tarts feature a crisp cocoa-infused crust filled with a smooth, rich dark chocolate ganache. Perfect for elegant dessert servings or a delightful treat, these tarts combine a tender chocolate pastry shell with a silky ganache center chilled to perfection.
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 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, cocoa powder, granulated sugar, and salt. Use a pastry cutter or your fingers to cut the cold butter into the dry ingredients until the mixture looks like coarse crumbs. Add the beaten egg and mix until the dough forms a cohesive ball. Shape it into a disc, wrap it tightly in plastic wrap, and chill in the refrigerator for at least 30 minutes to firm up.
- Shape and Bake the Tart Shells: Lightly flour your work surface and roll out the chilled dough to a thin, uniform layer. Using a small round cutter, cut out circles that fit neatly into mini tart pans or a mini muffin tray. Press the dough gently into the pans, trimming any excess edges. Chill the shaped tart shells again for 15 minutes to prevent shrinkage during baking. Preheat your oven to 350°F (175°C) and bake the tart shells for approximately 12 minutes until they are firm but not browned. Remove from the oven and let them cool completely.
- Make the Chocolate Ganache: Warm the heavy cream in a small saucepan over medium heat until it begins to simmer but does not boil. Pour the hot cream over the chopped dark chocolate in a heatproof bowl. Let it stand for one minute to soften the chocolate, then gently stir the mixture until it is smooth, glossy, and fully combined. Add vanilla extract and a pinch of salt to brighten the flavor, stirring once more.
- Fill and Chill the Tarts: Spoon or pipe the silky chocolate ganache evenly into the cooled tart shells, filling each one to the top. Place the filled tarts in the refrigerator and chill for at least one hour, allowing the ganache to set firmly and develop a luscious texture. Serve chilled for the best experience.
Notes
- Ensure the butter is very cold to achieve a crumbly and flaky tart crust.
- Chilling the dough before rolling and again after shaping the tarts helps to prevent shrinking during baking.
- Use high-quality dark chocolate for the ganache to ensure a rich, deep chocolate flavor.
- Ganache tarts are best served chilled but can be stored in the refrigerator for up to 3 days.
- You can add a sprinkle of sea salt on top of the ganache before chilling for a delightful sweet-salty contrast.
