These mini Chocolate Tarts function do-it-yourself chocolate pastry shells full of fluffy chocolate mousse. Serve them as a special day dessert when entertaining family and friends, tea events and vacation gatherings.
What You’ll Love About These Mini Chocolate Tarts
- They Can Be Made in Advance – The chocolate pie shells may be made upfront and frozen till you’re able to fill and serve them. When doing so, place them into an hermetic freezer container to guard them and retailer them frozen.
- Fill Them Your Manner – These chocolate tartlets are absolutely customizable, you’ll be able to fill them with a plethora of things making them simply the way in which you want!
- Customise Garnishes – You may as well beautify the tops precisely the way you need them to look, it’s a terrific solution to get artistic and personalize. I’m displaying you ways they give the impression of being with sweet cutouts, chocolate truffles and chocolate swirls to encourage!
Substances to Make Chocolate Tarts Recipe
Particular person serving desserts are on of my favourite issues to make. This will likely stem from the very fact, that on the subject of dessert, it may be exhausting to decide on just one candy deal with to attempt. The chocolate pastry shells demonstrated on this recipe remind me of the form of dessert chances are you’ll discover at a tea get together, bridal bathe or dessert bar at a flowery resort or bakery. Embellish them as desired and luxuriate in! Substances to make Mini Chocolate Tarts: (Scroll down for the total printable recipe card.)
- Tart Shells Pastry: All function flour and almond flour kinds the bottom of the crust.
- Cocoa: Unsweetened cocoa powder provides the crust its chocolate taste.
- Sugar: Powdered sugar for sweetness.
- Butter: Chilly unsalted butter for richness.
- Salt: Salt balances the flavour of the pastry and amps up the flavour.
- Complete Egg: One massive egg binds the pastry.
- Chocolate Mousse: Heavy cream to whip and make the chocolate ganache.
- Sugar: Powdered sugar to sweeten the mousse.
- Chocolate: Semisweet chocolate melted for the mousse and the chocolate topping.
- Flavoring: Vanilla extract balances the chocolate and provides creamy floral notes.
- Elective Garnishes: Chocolate curls or white chocolate coronary heart cutouts, recent fruit, truffles, or pirouette cookies for garnishing.
Easy methods to Make the BEST Chocolate Tarts Recipe
- Sift the Dry Substances: Utilizing a big sieve, sift the flour, powdered sugar, almond flour, cocoa powder and salt by means of the sieve into a big bowl.
- Mix with Butter: Add the chilly butter to the sifted dry components and mix the butter with the flour combination.
- Knead: Add the egg. Knead the components collectively by hand simply till a dough is fashioned. It would nonetheless be just a little sticky.
- Chill the Dough: Wrap tightly in plastic wrap and chill. This enables the pastry to relaxation and the butter to agency.
- Make the Tart Shells: Roll the dough between 2 items of parchment paper to 1/4-inch thickness.
- Lower Out the Base: Use 3.5-inch perforated tart rings to chop out the bottom of the tarts. Place the rings on parchment paper lined pan or silicone mat and frivolously press the bottom of the tart into the underside of the rings.
- Kind the Sides: Lower strips of dough which can be barely wider than the sting of of the tart ring to permit for a barely overhang. (If the dough will get sticky, pop it within the fridge for five minutes to relax earlier than persevering with.)
- Kind the Sides of the Crust: Wrap the dough strips across the within the tart rings urgent to stick the dough to the ring and the underside crust. Trim the tip of the strip to suit, however go away the surplus excessive of the tart shell. Freeze to set.
- Warmth Oven: Preheat the oven to 325°F. Use a pointy knife to trim the (now frozen) high of the dough in order that it’s flush with the sting of the tart ring. Use a fork to poke a couple of air holes within the base of the tart shell.
- Bake the Tart Shells: Bake per the recipe then cool fully.
- Make the Chocolate Mousse: Divide the chocolate mousse evenly between the tart shells, then unfold or drizzle, the reserved 2/3 cup chocolate ganache on high. Garnish the tops.
- Refrigerate: Chill for 4 hours till serving.
Suggestions for Making Chocolate Tarts
- Kitchen Instruments You’ll Want: Warmth proof bowl, measuring cups and spoons, small saucepan, electrical mixer, massive mixing bowl, rolling pin, 3.5-inch perforated tart rings and sieve.
- Tart Pans: This recipe makes use of tart rings that are primarily oven protected chrome steel bottomless rings. This is the reason it’s essential to assemble them utilizing strips of dough to type the perimeters of the pie shell. When you have small 3-inch tart pans, you’ll be able to skip this step and easily press rounds of the pastry dough into the pans after spraying them with cooking spray.
- Why Use Almond Flour? Almond flour provides protein and lends a crisp texture to the tart shells. You should use all function flour instead.
- When to Serve Chocolate Tarts: There’s no improper event or time of 12 months to make particular person serving desserts. Serve these for Valentine’s Day, Easter, Mom’s Day, Father’s Day, Christmas, New 12 months’s Even, Thanksgiving, entertaining and potluck gatherings.
Recipe Variations
- Almond Flour: You should use all function flour for the crusts rather than almond flour.
- Measurement: The yield might fluctuate relying on the dimensions of the tart rings used. Smaller 2-inch rings can yield as much as 12 tiny tarts.
- Alternate Pan: You should use a big spherical cookie cutter or biscuit cutter to chop the chocolate pastry dough into 3 or 4-inch rounds and press the dough into the wells of a typical dimension cupcake pan. Spray the muffin tin with cooking spray and bake the shells in a single fell swoop. You could possibly yield greater than 8 tarts.
- Chocolate: You should use milk chocolate chips or bittersweet chocolate chips for the mousse.
- Garnishes: Chances are you’ll select to make use of the entire chocolate ganache within the mousse and skip the ganache topping, this can nonetheless work completely. You may as well make extra ganache for the topping utilizing additional chocolate chips melted with heavy cream within the microwave.
- Chocolate Mousse Substitution: You possibly can fill these chocolate tart shells with a lighter (in energy) filling corresponding to chocolate pudding or just fill them with whipped cream and recent fruit or berries. See the way to make do-it-yourself Chocolate Pudding right here.
Storage and Leftovers
- Leftovers: You possibly can retailer absolutely assembled leftover Chocolate Tarts in an hermetic container chilled within the fridge for as much as 3 days.
- Leftover Mousse: When you have leftover mousse after filling the shells, retailer it in an hermetic container chilled within the fridge for as much as 3 days.
- Freezer: You possibly can bake, cool and freeze the chocolate tarts shells in a freezer protected container for as much as 3 months. Thaw within the fridge and fill simply earlier than serving.
Extra Chocolate Dessert Recipes to Make
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Useful Kitchen Gadgets:
Chocolate Tarts
Servings: 8 servings (might fluctuate)
Energy: 623kcal
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- Tart Shells:
- 1 2/3 cup all function flour
- 3/4 cup powdered sugar
- 1/3 cup almond flour
- 1/3 cup unsweetened cocoa powder
- 1/2 cup unsalted butter
- 1/8 tsp salt
- 1 massive egg
- Chocolate Mousse:
- 3 cups heavy cream
- 1/3 cup powdered sugar
- 1/2 tsp vanilla extract
- 12 oz semisweet chocolate, chopped
- chocolate curls or white chocolate cutouts, recent fruit, truffles, or pirouette cookies for garnishing
Crust: Utilizing a big sieve or a whisk to sift the flour, powdered sugar, almond flour, cocoa powder and salt into a big bowl.
Add the chilly butter to the sifted dry components. Use a pastry blender to chop the butter into the flour combination.
To the dry combination add the overwhelmed egg. Knead the components collectively by hand for a couple of minutes or simply till a gentle dough is fashioned. It would nonetheless be just a little sticky.
Switch the dough to a chunk of plastic wrap and type it right into a disc. Wrap tightly. Place the dough within the fridge to relax for 10-15 minutes.
Roll the Dough: Place the chilled dough between 2 items of parchment paper and use your rolling pin to roll the dough to 1/4-inch thickness.
Use a 3-inch or 4-inch perforated tart ring to chop out the bottom of the tarts. Place the rings on a parchment paper lined sheet pan or silicone mat. Frivolously press the bottom of the tart into the underside of the rings.
Re-roll any dough scraps. Lower strips of dough which can be barely wider than the sting of of the tart ring to permit for a barely overhang. (If the dough will get sticky, pop it within the fridge for five minutes to relax earlier than persevering with.)
Frivolously spray the perimeters of the tart ring with nonstick cooking spray. Wrap the dough strips across the within the tart rings urgent to stick the dough to the ring and the underside crust. Use a knife to trim the tip of the strip to suit, however go away the surplus excessive of the tart shell. Place into the freezer for half-hour.
Bake: Preheat the oven to 325°F. Use a pointy knife to trim the (now frozen) high of the dough in order that it’s flush with the sting of the tart ring. Use a fork to dock the bottom of the tart shell.
Bake for 12-Quarter-hour. The shell will probably be barely lighter in shade and can seem dry. Cool on the pan for five minutes. Take away the tart ring from the surface of the tart and thoroughly transfer to a wire rack to chill fully.
Chocolate Mousse: Place chopped chocolate in a big warmth proof bowl.
In a small saucepan, warmth 1 cup heavy cream till steaming and bubbles type across the fringe of the pan, do not boil.
Pour the cream over the chocolate and let stand for five minutes, then stir till it is fully melted. Take away about 2/3 cup of chocolate to a separate bowl for the tops.
Use a hand mixer on medium-high pace to whip the remaining 2 cups heavy cream with the powdered sugar and vanilla extract till gentle peaks type. Add the melted chocolate beating on medium-high pace till stiff peaks type.
Divide the chocolate mousse evenly between the cooled tart shells, then unfold or drizzle, the reserved 2/3 cup chocolate ganache on high, garnish as desired. (If you happen to chill the tarts to set the mousse first, heat the reserved ganache within the microwave simply sufficient to make it spreadable. You may as well add further heavy cream to skinny.)
Chill chocolate tarts for 4 hours till serving.
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- Almond Flour: You should use all function flour for the crusts rather than almond flour.
- Measurement: The yield might fluctuate relying on the dimensions of the tart rings used. Smaller 2-inch rings can yield as much as 12 tiny tarts.
- Alternate Pan: You should use a big spherical cookie cutter or biscuit cutter to chop the chocolate pastry dough into 3 or 4-inch rounds and press the dough into the wells of a typical dimension cupcake pan. Spray the pan with cooking spray and bake the shells in a single fell swoop. You could possibly yield greater than 8 tarts.
- Garnishes: Chances are you’ll select to make use of the entire chocolate ganache within the mousse and skip the ganache topping, this can nonetheless work completely. You may as well make extra ganache for the topping utilizing additional chocolate melted with heavy cream.
- Chocolate Mousse Substitution: You possibly can fill these chocolate tart shells with a lighter (in energy) filling corresponding to chocolate pudding or just fill them with whipped cream and recent fruit or berries. See the way to make do-it-yourself Chocolate Pudding right here.
- Customise the Garnishes: You may as well beautify the tops precisely the way you need them to look, it’s a terrific solution to get artistic and personalize. I’m displaying you ways they give the impression of being with sweet cutouts, chocolate truffles and chocolate swirls to encourage!
Serving: 1serving | Energy: 623kcal | Carbohydrates: 64g | Protein: 10g | Fats: 43g | Saturated Fats: 28g | Polyunsaturated Fats: 3g | Monounsaturated Fats: 11g | Trans Fats: 1g | Ldl cholesterol: 157mg | Sodium: 77mg | Potassium: 421mg | Fiber: 6g | Sugar: 34g | Vitamin A: 1722IU | Vitamin C: 1mg | Calcium: 111mg | Iron: 5mg
