If there is one dessert we know that can always please everyone, it would be homemade chocolate tarts. These mini chocolate tarts are made of crumbly pastry in combination with a rich chocolate ganache.
They are a perfect dessert to make ahead of time, especially if you want to impress your guests at a dinner party.
Easy mini chocolate tarts are a beautiful and decadent dessert, perfect on their own but feel free to serve with a dollop of freshly whipped cream. Or try accompanying them with an espresso for a refined finish. We also suggest a recipe for our lemon hazelnut tarts - also delicious and tempting!
You will be surprised how easy these mini tarts are to prepar in your kitchen. For making the tart cases you will need loose base mini tart tins - we used ones 9cm in diameter.
This recipe calls for a mix of plain, chestnut, almond and coconut flours, which makes the tart cases crumbly and delicious. Thanks to the chestnut and coconut flours, which are both naturally sweet, one tablespoon of agave syrup is enough to achieve sweetness.
For the pastry, combine all the flours and salt in one bowl, making sure the chestnut flour is sifted as it tends to compress into lumps. Add cubed cold butter and rub it into the flours with your hands. Add an egg yolk and the agave syrup and mix until you get a compact dough. Rest the dough in the fridge for about 30 minutes.
Roll out the dough on a floured surface and cut 6 even rounds - larger than the tart tins - then line the tins with the pastry. Prick each pastry case with a fork and place them in the fridge for 15 minutes to avoid having to blind bake them.
Bake the pastries for about 10 minutes then leave them to cool in the tins for about 5 - 6 minutes, as they will be fragile. Next, ease the tarts from the tins and place on a wire rack to cool completely.
For the filling, prepare the chocolate ganache with only 3 ingredients - dark chocolate (with at least 60% cocoa solids), whipping cream and some butter. Finely chop the chocolate using a sharp knife. Heat the whipping cream until simmering and pour over the chocolate. Whisk until the chocolate has melted, add butter and continue whisking until you get a smooth and silky texture.
Fill the mini tart cases and leave them at room temperature for 10 minutes then transfer to the fridge. Once ready to serve sprinkle the tops with anything you like: shaved chocolate, coconut flakes, chopped nuts, grated orange zest etc.
These easy mini chocolate tarts will keep in the fridge for up to 3 days. Bring them to room temperature before serving.
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