Description
Rich and creamy Mini Chocolate Tarts with a buttery shortcrust, perfect for any occasion.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, cold, cubed
- 1/4 cup sugar
- A pinch of salt
- 1 cup dark chocolate (60-70% cocoa), chopped
- 1/2 cup heavy cream
- 2 eggs
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). In a mixing bowl, combine flour, sugar, and salt. Cut in cold butter until it resembles coarse crumbs.
- Mix in a few tablespoons of cold water until dough comes together. Press into tart pans and refrigerate for 30 minutes.
- Prick bottoms of shells with a fork, line with parchment and weights, and bake for 15-20 minutes until golden.
- Remove weights, bake for an additional 5 minutes, and let cool.
- In a saucepan, heat heavy cream until simmering. Remove from heat, add chocolate, and stir until smooth.
- In a bowl, beat eggs and vanilla, then fold into chocolate mixture. Pour into cooled tart shells.
- Bake for 10-15 minutes until just set, then cool and chill for 2 hours before serving.
Notes
Substitute gluten-free flour for a gluten-free crust or use bittersweet chocolate for a sweeter flavor. Consider adding orange zest for a twist.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 tart
- Calories: 250
- Sugar: 15g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 70mg
Keywords: chocolate tarts, dessert, baking, sweet treats, mini desserts