Perfectly Imperfect Mini Chocolate Tarts
Prep time
Cook time
Total time
The perfectly imperfect mini chocolate tarts will impress all your family and friends, with its amazing shortbread crust and THE perfect chocolate ganache filling
Author: Diana / Dreams Factory
Serves: 12
Ingredients
- SHORTBREAD CRUST: 195 g all purpose flour // 170 g cold butter, cut into small cubes // 30 g icing sugar // a pinch of salt
- CHOCOLATE GANACHE: // 160 g dark chocolate, chopped (55% or 75% cocoa) // 160 ml whipping cream (OR 1 part dark chocolate + 1 part whipping cream)
Instructions
- SHORTBREAD CRUST: Place all the ingredients in a food processor and process until mixture resembles bread crumbs first and then until it starts to form a dough. (If you don't have a food processor use your hands to batter all the ingredients). You can use individual mini tart pans or you can use a muffin pan if you are going for a perfectly imperfect look :) Divide the dough into 12 pieces and press each piece into the muffin forms using your fingers, prick the bottom of each pastry with a fork and place it in the freezer for 15 minutes. Bake until golden brown and allow to cool completely, before removing from the muffin pan and using them.
- CHOCOLATE GANACHE: Put the whipping cream in a bowl over a pan of simmering water for a few minutes. Add the chopped chocolate and stir continuously until the chocolate starts to melt. Remove from heat and continue to stir until you get a smooth perfect mixture. Let it cool down a little before filling the mini tarts.
Recipe by Dreams Factory at https://bydreamsfactory.com/perfectly-imperfect-chocolate-mini/