Mini Chocolate Tarts

🧂 Ingredients

• 170 g unsalted butter

  softened to room temperature
• 120 g powdered sugar
• 1 large egg

  room temperature
• 350 g all-purpose flour
• ½ teaspoon salt
• 300 g dark or semi-sweet chocolate

  roughly chopped
• 300 g heavy cream
• 200 g heavy cream or whipping cream
• 20 g powdered sugar
• 1 teaspoon vanilla extract
• fresh strawberries

  or other fresh fruits
• 1 tablespoon flaky salt

Instructions

• 1 Mix dry ingredients: In a medium bowl, stir together flour and salt. Set aside.
• 2 Cream butter and sugar: 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 on low speed to start, increasing to medium speed, until fluffy.
• 3 Mix in egg: Add the egg and beat until combined.
• 4 Add flour: Add the flour mixture and beat on low speed until it forms a soft,
  crumbly dough.
• 5 Press dough together: Dump the dough out onto a sheet of plastic wrap. Use your
  hands to press the dough together into a flattened disc shape. Wrap the dough in
  plastic wrap and chill in the fridge for at least 2 hours or overnight.
• 6 Roll out the dough: On a floured surface, roll out the dough to about ⅛" thick.
  Use a round scalloped cookie cutter to cut rounds out of the dough.
• 7 Push dough into muffin pan: Place a dough round on top of an opening on your
  muffin pan. Slowly and gently push down on the dough with your knuckle until the
  dough slips down and fills the hole. Patch any tears with a small piece of
  excess dough. Repeat with the rest of the dough rounds and the pan is filled.
• 8 Chill and preheat: Place the whole pan in the fridge to chill for about 30
  minutes while your oven preheats. Preheat the oven to 350°F.
• 9 Add baking weights: before baking, place muffin liners in each well of the pan,
  on top of the dough. Fill each liner with a few baking weights or uncooked rice.
  Bake for 18-20 minutes or until the edges of the crusts are golden brown.
• 10 Let cool: Remove the liners and let the tart shells cool in the pan for about 5
  minutes. Remove the tart shells from the pan and transfer them to a wire rack to
  cool completely.
• 11 Prepare chocolate: In a heat-safe bowl or measuring cup, add the chopped
  chocolate.
• 12 Heat cream: Heat the heavy cream on the stovetop or in the microwave until small
  bubbles start coming to the surface and it just barely starts to simmer. Pour
  the hot cream over the chocolate. Set aside untouched for about 3 minutes.
• 13 Stir: Stir the chocolate and cream mixture until all the chocolate has melted
  and it becomes a smooth ganache.
• 14 Transfer to piping bag: Let the ganache cool slightly until it has thickened but
  is still pourable. Transfer the ganache to a piping bag and cut off the tip.
• 15 Fill tart shells: Pipe ganache into each tart shell until about ¾ full.
• 16 Make whipped cream: In a large mixing bowl, add heavy cream, powdered sugar, and
  vanilla extract. Use an electric hand mixer to beat on medium speed until it
  becomes firm peaks.
• 17 Pipe: Transfer the whipped cream to a piping bag fitted with a large round
  piping tip. Pipe a dollop of whipped cream on top of the tarts.
• 18 Add other toppings: Top the other tarts with fresh fruits or sprinkle with flaky
  salt.

Nutrition Info