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Mini Chocolate Tarts

Mini Chocolate Tarts
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Mini Chocolate Tarts are quick-to-make, rich, and indulgent desserts featuring a buttery, flaky crust filled with a luscious dark chocolate ganache. Perfect for last-minute treats, gatherings, or special occasions, these tarts offer a perfect portion size with deep chocolate flavor and easy customization options.

Ingredients

Scale

For the Tart Crust

  • 1/2 cup (113g) unsalted butter, softened
  • 1/4 cup (50g) sugar
  • 1 cup (125g) all-purpose flour
  • Pinch of salt

For the Chocolate Filling

  • 6 oz (170g) high-quality dark chocolate, chopped
  • 1/2 cup (120ml) heavy cream
  • 1 tsp vanilla extract
  • 2 large eggs
  • Pinch of salt

Instructions

  1. Prepare the Tart Crust: Mix the softened butter with sugar until creamy and smooth. Gradually add the flour and a pinch of salt, combining quickly until the dough just comes together. Press the dough evenly into mini tart pans or muffin tin molds, creating an even base and slightly pressing up the sides. Chill the crusts in the fridge for about 15 minutes to firm up before baking.
  2. Blind Bake the Tart Shells: Preheat the oven to 350°F (175°C). Line each crust with parchment paper and fill with pie weights or dried beans to prevent puffing. Bake the shells for 12-15 minutes until edges turn golden brown. Remove weights and parchment, then bake another 5 minutes until the bottoms are crisp and cooked through. Let cool completely before filling.
  3. Prepare the Chocolate Filling: Combine chopped dark chocolate and heavy cream in a heatproof bowl. Warm gently over a double boiler or microwave in short intervals, stirring constantly until melted and smooth. Stir in vanilla extract, then beat in eggs one at a time until well incorporated. The mixture should be glossy and thick, perfect for pouring.
  4. Fill and Bake: Pour the chocolate filling evenly into the cooled tart shells. Bake at 325°F (160°C) for 12-15 minutes until the filling is set but still soft and fudgy in the center. Avoid overbaking to maintain a creamy texture.
  5. Cool and Serve: Remove from the oven and let cool at room temperature. Transfer to the refrigerator for at least 30 minutes to fully set before serving.

Notes

  • Chill your dough before baking to prevent shrinking and promote flakiness.
  • Use high-quality dark chocolate for best flavor.
  • Avoid overbaking the filling to keep a creamy ganache-like center.
  • Pour the warm filling quickly and evenly for smooth setting.
  • Chill the tarts before serving for neat slices and ideal texture.

Nutrition

Keywords: chocolate tart, mini chocolate tart, quick dessert, chocolate dessert, baked chocolate tart, gluten-free chocolate tart

Find it online: https://recipesemilly.com/mini-chocolate-tarts/