Mini Dark Chocolate Tarts
User Reviews
5
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Prep Time
20 mins
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Cook Time
10 mins
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Chilling
2 hrs
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Total Time
30 mins
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Servings
36
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Calories
160 kcal
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Course
Dessert
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Cuisine
American, International
Mini Dark Chocolate Tarts
Description
These tarts can be made using store-bought mini tart cases or by creating a shortcrust pastry base pressed into mini muffin tins and baked until lightly golden. The filling is a ganache made by melting dark chocolate with heavy cream, caster sugar, butter, and vanilla over a simmering water bath until glossy and smooth.
The warm ganache is poured into cooled tart shells and refrigerated for about two hours until firm. Just before serving, the tarts are drizzled with salted caramel and lightly sprinkled with flaky sea salt to complement the deep chocolate flavor.
This dessert offers crispness from the pastry and a rich, creamy chocolate filling with a nuanced sweet and salty finish. Using pre-made tart shells streamlines the process, while homemade pastry adds a fresher, buttery base.
Ingredients
- 36 mini tart cases Or 320g/11oz package store bought shortcrust pastry, store bought
- 300 ml cream heavy cream, double
- 300 g dark chocolate chopped (1 ⅔ cups chopped or chips)
- 5 tablespoons caster sugar
- 50 g butter cut into small cubes, ⅓ stick.
- ¼ teaspoon vanilla
- 3 tablespoons caramel sauce salted
Instructions
If not using pre-made pastry cases:
- Preheat oven to 200ºC/400F. Lightly grease the cups of a mini muffin tin.
- Roll the dough out thinly on a lightly floured surface. Cut the pastry into discs slightly larger than the diameter of the muffin cups. Gently press each one into the muffin tin. Prick the bases with a fork a few times then leave to rest in the fridge for 10 minutes.
- Bake in the preheated oven for 10-12 minutes until slightly golden. Allow to cool completely.
For the mini chocolate tarts
- Place a heatproof bowl over a pan of simmering water. Add the cream, chocolate, sugar, butter and vanilla. Stir until it all melts together and becomes glossy and smooth.
- Pour into the pastry cases and gently tap to level and remove any air bubbles.
- Allow to cool slightly, then refrigerate for 2 hours.
- Drizzle the tarts with salted caramel sauce, then sprinkle with a little flaky sea salt.
Notes
- You can use homemade pastry, store-bought sheet pastry, or pre-made mini tart shells depending on preference.
- Nutritional values are approximate and vary by brands and preparation method.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36Serving
Amount Per Serving
Calories 160 kcal
% Daily Value*
| Calories | 160kcal | 8% |
| Carbohydrates | 16g | 5% |
| Protein | 1g | 2% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 21mg | 7% |
| Sodium | 91mg | 4% |
| Potassium | 76mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 230IU | 5% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 16mg | 2% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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