Description
Mini chocolate tarts filled with smooth chocolate ganache and topped with a creamy swirl, all in a buttery, flaky tart shell.
Ingredients
Units
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cubed
- 2 tablespoons granulated sugar
- 1 egg yolk
- 3-4 tablespoons ice water
- 1 1/2 cups dark chocolate, chopped
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1/2 cup creamy filling (optional)
- Pinch of sea salt (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- Mix the flour, butter, sugar, and egg yolk into a dough. Add ice water to bring it together.
- Roll out the dough and press it into mini tart pans. Bake for 10-12 minutes, then cool.
- Heat the heavy cream until simmering, pour over chopped dark chocolate, and stir until smooth.
- Pour ganache into cooled tart shells. Add creamy filling and salt if desired.
- Chill and serve.
Notes
- Chill the tart shells before filling them
- Use high-quality chocolate for the ganache
- Make extra ganache for dipping or drizzling