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Easy Mini Chocolate Tarts
These easy mini chocolate tarts are perfect for spoiling the ones you love. A simple chocolate ganache in crumbly and tasty pastry cases! Perfect to make ahead of time!
Why not to try our lemon hazelnut tarts or raspberry white chocolate mousse tarts, both delicious!
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Why you'll love these easy mini chocolate tarts
- Easy to make
- Rich chocolate filling
- Crumbly pastry made from a mix of flours
- Served in adorable mini tart tins
- Ideal for tea-time or a party buffet
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What you'll need
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.
Making the pastry
For the pastry, combine all the flours and salt in a large 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.
Baking the pastry
Lining the tart tins is so easy. Just divide the dough into 6 pieces, roll each one to 2-3mm thin and line individual tins with the pastry. We love these non-stick tart tins with removable bottoms which makes baking simpler and easier.
Prick the dough with a fork and place in the fridge for 15 minutes to avoid having to blind bake them. Bake for about 10 minutes then leave them to cool in the tins for about 5-6 minutes, as they will be very fragile. Next, ease the tarts from the tins and place on a wire rack to cool completely.
Making chocolate ganache & filling pastry cases
For the filling, prepare the chocolate ganache with only 3 ingredients - dark chocolate (with at least 60% cocoa solids), whipping cream and some butter.
Chop finely 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.
How to store easy mini chocolate tarts
These easy mini chocolate tarts will keep in the fridge for up to 3 days. Bring them to room temperature before serving.
A few of our favourite chocolate recipes:
Easy Mini Chocolate Tarts
SERVES: 6 mini tarts
COOKS IN: 1 hour plus cooling time
HANDY KITCHEN PRODUCTS:
For the pastry
- 45g chestnut flour (1/2 cup)
- 40g plain flour (1/3 cup)
- 30g almond flour (1/4 cup + 1 tbsp)
- 30g coconut flour (1/4 cup)
- 100g butter (7 tbsp), cold and cubed
- 1 tablespoon agave syrup
- 1 egg yolk, at room temperature
- 1 pinch of salt
- 1 tablespoon grated orange zest
For the filling
- 200g dark chocolate (60-70%) (7 ounces)
- 100ml whipping cream (1/3 cup + 1 tbsp) (33-36% milk fat)
- 30g butter (2 tbsp), at room temperature
- FOR THE PASTRY, first sift chestnut and plain flours into a large bowl. Add almond and coconut flours and salt and mix everything.
- Add cubed butter and rub into the dry ingredients using your finger tips until the mixture resembles coarse breadcrumbs.
- Make a well in the middle of the flour mixture, add an egg yolk, agave syrup and grated orange zest. Work the mixture together to form a ball of dough. Wrap the cling film and place in fridge to rest for about 30 minutes.
- Preheat the oven to 175°C (350°F). Prepare 6 loose-base mini tart tins.
- Take the dough from the fridge and on a floured work surface roll out the dough to 2-3 mm thickness then cut 6 even rounds.
- Gently line the tart tins with the dough, using your fingers to press it into the tins. Prick with a fork and place in a fridge for about 15 minutes.
- Bake the pastries in the oven for about 11-12 minutes. Leave the pastry crust for 5-6 minutes in the tins and then remove them to a wire cooling rack.
- FOR THE FILLING, first chop the chocolate into smaller pieces using a kitchen knife.
- Heat the whipping cream in a small saucepan over a medium heat for about 2-3 minutes or until it starts to simmer. Pour it over the chocolate, leave for 2-3 minutes, then stir until it has completely melted. Add butter and stir again until you get a smooth texture. Set aside to cool for 10 minutes.
- Pour the chocolate filling into the pastry cases and leave to settle at room temperature for 10 minutes. Refrigerate until set. Just before serving sprinkle with some shaved chocolate.
CATEGORIES: Pastries & Tarts, Chocolate
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