Chocolate Tarts
User Reviews
5
Chocolate Tarts
Description
This Chocolate Tarts recipe starts with a crust made by mixing all-purpose and almond flours, chilled unsalted butter, sugar, egg yolks, and salt. The dough is rolled out and shaped in tart pans, then blind baked with parchment and weights to prevent puffing. After an initial bake at 425°F, the crust is pierced to release steam and baked further until set and light golden in color.
The filling is a combination of finely chopped bittersweet and semisweet chocolate, butter, heavy cream, granulated sugar, salt, and espresso powder. The cream mixture is heated to a simmer and poured over the chocolate to melt it, then stirred until smooth and glossy, forming a rich ganache with subtle espresso notes.
The warm ganache is poured into the cooled tart shells and smoothed out. The tarts chill in the refrigerator for at least an hour, allowing the filling to firm into a creamy custard texture while retaining its smoothness.
An optional topping consists of a powdered sugar glaze made with milk, bourbon, and softened butter, which can be drizzled for added sweetness and flavor complexity.
Ingredients
INGREDIENTS:
For the Crust:
- 3 egg large yolks
- 1/4 cup heavy cream
- 2 cup all-purpose flour
- 3/4 cup almond flour
- 1 cup unsalted butter cut into 1/2-inch cubes, 2 sticks, chilled
- 1/4 cup sugar plus 3 tablespoons
- 1/4 tsp kosher salt
For the Filling:
- 8 oz bittersweet chocolate finely chopped
- 4 oz semisweet chocolate finely chopped
- 4 tbs butter 1/2 stick, cut into small pieces, unsalted
- 1 cup heavy cream
- 3 tbs granulated sugar
- 1/4 tsp salt fine
- 2 tbs espresso powder
For the Topping:
- 1 powdered sugar 16-ounce package
- 1/6 cup milk
- 1/6 cup bourbon
- 1/2 cup butter softened
Instructions
INSTRUCTIONS:
- Place parchment paper into the shell, cut the edges to fit better.
- Place beans or weights in the shell and place in the oven preheated to 425F. Bake for 10 minutes. remove from oven, the out beans, and paper. pierce bottom with a fork several times to allow steam to escape and bake for about 15 minutes more at 375F.
- Add the chopped chocolate, espresso powder, and butter to a bowl. Bring the milk sugar and salt to a simmer.
- Immediately pour the milk mixture onto the chocolate. Leave for 2 minutes.
- Stir until well combined.
- The filling should be glossy with no lumps.
- Pour the warm mixture into the shells and smooth if needed.
- Chill in refrigerator for at least one hour.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Slices
Amount Per Serving
Calories 300 kcal
% Daily Value*
| Serving | 1tart | |
| Calories | 300kcal | 15% |
| Carbohydrates | 33g | 11% |
| Protein | 3g | 6% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 20mg | 7% |
| Sodium | 65mg | 3% |
| Potassium | 75mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 19g | 38% |
| Vitamin A | 535IU | 11% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 19mg | 2% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
