Perfectly Imperfect Mini Chocolate Tarts

Today I'm sharing our new favorite dessert, some perfectly imperfect mini chocolate tarts with an amazing shortbread crust and THE perfect chocolate ganache filling. I'm warning you, these can get really addictive! :)

Perfectly Imperfect Mini Chocolate Tarts

 

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Prep time

20 mins

Cook time

15 mins

Total time

35 mins

 

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

1. 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.
2. 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.

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Decorate them with hazelnuts or fresh fruits, I decided to use some fresh autumn strawberries that I found the other day on the market. 

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The best part about these mini tarts is that you can use the basic shortbread crust to create lots of delicious treats, in various combinations, both sweet and salty (skip the sugar from the recipe if you choose this version). You can even make and bake them one or two days before filling and devouring them.

Not to mention the perfect chocolate ganache filling that you can also use in so many ways, on different occasions.

Now go make some perfectly imperfect mini chocolate tarts, I'm curious how long it will take you to become completely obsessed  in love with these :) Have a lovely Sunday!

Diana