Description
These mini chocolate tarts feature crisp, buttery pastry shells filled with a rich, silky dark chocolate ganache. Finished with whipped cream, fresh berries, or flaky sea salt, they make an elegant dessert for any occasion.
Ingredients
170 g unsalted butter, softened
120 g powdered sugar
1 large egg
350 g all-purpose flour
1/2 teaspoon salt
300 g dark chocolate, finely chopped
500 ml heavy cream, divided
20 g powdered sugar
1 teaspoon vanilla extract
Fresh strawberries or other berries, for decorating
Flaky sea salt, for decorating
Instructions
- Combine the flour and salt in a medium bowl and set aside.
- Beat the softened butter and powdered sugar until light and creamy. Add the egg and mix until fully incorporated.
- Gradually add the flour mixture and mix just until a soft dough forms.
- Shape the dough into a disc, wrap, and refrigerate for at least 2 hours.
- Roll the chilled dough to about 3 mm thick and cut circles to fit a standard muffin tin. Press gently into the muffin cups.
- Chill the shaped pastry shells for 20 to 30 minutes.
- Preheat the oven to 175°C (350°F). Line each shell with parchment paper and fill with baking weights or dried beans.
- Bake for 18 to 20 minutes until lightly golden. Remove the weights and parchment, then cool completely.
- Place the chopped chocolate in a heat-safe bowl. Heat 300 ml heavy cream until steaming, then pour over the chocolate. Let stand for 2 to 3 minutes before stirring until smooth.
- Fill the cooled pastry shells with the ganache and let it set at room temperature or refrigerate briefly.
- Whip the remaining 200 ml heavy cream with the powdered sugar and vanilla extract until firm peaks form.
- Decorate the tarts with whipped cream, fresh berries, flaky sea salt, or desired toppings before serving.
Notes
Prepare the pastry shells and ganache in advance for easier assembly.
Store assembled tarts in the refrigerator for up to 3 days.
Store unfilled pastry shells at room temperature in an airtight container for up to 3 days.
Ganache can be refrigerated for up to 5 days before using.
Freeze unfilled pastry shells for up to 2 months and thaw before filling.
Use high-quality dark chocolate with 55% to 70% cocoa for the best flavor.
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Bake
- Cuisine: French
Nutrition
- Serving Size: 1 mini tart
- Calories: 367 kcal
- Sugar: 16 g
- Sodium: 95 mg
- Fat: 24 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 62 mg
