Delicious Mini chocolate tarts – a dessert with home made pastry crust and rich chocolate ganache. Impress all your dinner guests with this masterpiece.
There’s nothing quite like making your own pastry crust from scratch and then filling it with a rich dark chocolate ganache. Oh and then of course sprinkling it with flecks of edible gold leaf.
Talk about a sophisticated dessert right?
Feel free to impress all your guests with these delectable mini chocolate tarts.
I learned how to make these mini chocolate tarts at the Cook’n with Class French dessert class I took in Paris. Though it’s easier to buy the store bought dough it really is not even comparable to one made from the heart.
It’s not even as hard as you think. I promise.
Yes this might not be a weeknight dessert but for a special occasion, invite a friend over, split a bottle of wine, and get working.
And then serve these mini chocolate tarts after dinner.
All your guest will simply love you.
Let me know what you think of these mini chocolate tarts in the comments below!
Mini chocolate tarts are the quintessential French dessert - rich, decadent and simply irresistible.
- Sweet pastry
- 3 ounces icing sugar
- 1 ounces ground almond
- 4.5 ounces soft butter
- 1 egg room temperature
- 9 ounces all-purpose flour
- a pinch of fleur du sel
- Chocolate ganache
- 6 ounces dark chocolate 60%
- 6 ounces heavy cream
- 2.5 ounces Milk
- 1 egg
For the pastry dough: In a stand up mixer with a paddle attachment add the sugar and ground almond, mix. Add the soft butter and
cream together, and incorporate 1 whole egg, mixing well. Then add in half the flour into the mixer and combine.
The second half of the flour should be added by hand on the bench top, by gently working the flour into the dough little by little without kneading it.
It is necessary to incorporate all of the flour.
Once you have a smooth, ball, roll out the dough between 2 pieces of parchment
paper until about 1 mm thick and freeze lying flat for at least 1 hour.
Brush the tart rings with butter. Remove the dough from the freezer. To line the molds with the dough you can use the ring mold as a cookie cutter pushing it directly into the firm dough, this will create the base of the tart.
With the remaining dough cut out 6 long strips around 2 cm wide and place them around the rim of the tart mold in contact with the base, making sure that it is firmly in contact with the mold and has a straight edge. With a sharp knife trim off the excess with the mold, avoid any rough edges as these will burn when baked. In both cases prick all around the base of the mold with the fork to prevent dough from ballooning while cooking, cover the dough with
parchment paper that should cover the bottom and sides of the tart and fill the parchment paper with pie weights (uncooked rice or
lentils will work).
Bake at 350 F about 10-12 minutes, remove the pie weights and parchment paper and continue cooking for a further 5 min until just lightly browning, remove and cool 5 minutes before adding the chocolate filling.
For the chocolate filling
Preheat the oven to 350F
Bring cream to a simmer, and pour across the chocolate to melt it down to a ganache. In a separate bowl beat the egg and the milk
together (these ingredients should be at room temperature.) Slowly pour the egg and milk mix into the ganache mixing slowly with a
spatula as not to incorporate any air or bubbles. Then pour into prebaked tart shells, place tarts in oven and turn the oven off and bake
with oven off for about 15 minutes, or until just set. Cool 2 hours before eating.
Top with fresh raspberries and dust with icing sugar, or with caramelized walnuts.
Recipe adapted from Cook’n With Class Cooking School