Mini Chocolate Tarts

If you are going to accept guests and are limited in time you may bake these little cute beauties.

As a Cake decorator, ganache is one thing that would always be in stock at my house and so I ended up making this quick mini tarts filled with luscious chocolate ganache over a cup of hot steaming coffee for my dear friends.

Servings 10 nos ( I doubled and made around 2025 )

Ingredients for the Tart base:

  • 125 gms unsalted butter which is cool and cut into pieces,
  • 250 gms plain flour
  • 90 gm castor sugar
  • 1 egg
  • pinch of salt

For Ganache:

  • 2 cups dark chocolate  finely chopped
  • 1 cup cream

Method:

In a large bowl, using a fork or your clean fingers, mix the cubed butter and flour till all the butter is mixed and resembles a crumble texture.

Add in the sugar and just a pinch of salt and just mix with your fingers.

Make a well in the center and add in the egg and bring all together till you get a firm dough. If needed add a little bit more flour.. ( if dry, add 1 tsp of cold water)

Knead the dough slightly on a floured surface and gently flatten the dough, cover in a cling and let it rest in the refrigerator for 30 mins.

Preheat the oven at 190 C. Roll out the dough, cut them to small circles using a cookie cutter and then place them on a greased pans. Prick the base with fork and bake for about 12 mins or till golden brown.

Let them cool on wire racks and once completely cooled, fill with ganache.

Either serve immediately or best tasted when chilled. You may add some cinnamon powder if you like.

For the Ganache

Finely chop the chocolate and keep aside.

Heat the cream just till it is hot (not boiling).

Pour the hot cream over the chocolate and let it stand for a few minutes. Then fold in the cream and chocolate and let it mix well. Leave over kitchen counter overnight for the ganache to set.

Notes: I did not have tart pans, I used the back side of my muffin tray to bake the base of these tarts.

Ganache can be stored in the refrigerator if made earlier and should be bought to room temperature for easy piping.

While making ganache, make sure that not a single drop of water is in the utensils that you use for chocolate and be extra careful not to boil the cream, just heat.

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