Easy Mini Chocolate Tarts: A Decadent Dessert for Every Occasion
- Prep
- 75 min
- Cook
- 20 min
- Total
- 125 min
- Serves
- 18
- Calories
- 367 kcal
- Carbs
- 31.00 g
Ingredients
- 170 gunsalted butter (softened to room temperature)
- 120 gpowdered sugar
- 1 largeegg (room temperature)
- 350 gall-purpose flour
- 0.5 teaspoonsalt
- 300 gdark or semi-sweet chocolate (roughly chopped)
- 300 gheavy cream
- 200 gheavy cream or whipping cream
- 20 gpowdered sugar
- 1 teaspoonvanilla extract
- —fresh strawberries (or other fresh fruits)
- 1 tablespoonflaky salt
Instructions
- 1
In a medium bowl, stir together flour and salt. Set aside.
- 2
In a large mixing bowl, use an electric mixer to beat the softened butter on medium speed until creamy. Add the powdered sugar and beat until fluffy.
- 3
Add the egg and beat until combined.
- 4
Add the flour mixture and beat until it forms a soft, crumbly dough.
- 5
Wrap the dough in plastic wrap and chill in the fridge for at least 2 hours or overnight.
- 6
On a floured surface, roll out the dough to about 1/8 thick. Cut rounds out of the dough.
- 7
Place dough rounds in muffin pan openings and fill them with liners and weights. Bake for 18-20 minutes.
- 8
Remove liners and let cool before filling with ganache.
- 9
Prepare ganache by heating heavy cream and mixing it with chopped chocolate.
- 10
Pipe ganache into each tart shell until about 3/4 full.
- 11
Top with whipped cream and fresh fruits or flaky salt.