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–+ servings
Ganache filled tartlets on a table.

Chocolate Tartlets

Author: Veena Azmanov
Prep Time: 5 minutes
Cook Time: 1 minute
Total Time: 6 minutes
Calories: 8
Adjust Servings Here: 24 Mini Tarts

Description

These chocolate tartlets are buttery, rich, ready-to-use mini tart shells filled with my easy chocolate ganache recipe. Of course, you can make your own mini tart shells, but these make quick and easy semi-homemade treats.

Ingredients 

Homemade tartlet shells

Chocolate ganache

  • 7 oz (200 g) Chocolate
  • ½ cup (120 ml) Heavy cream 38%
  • 2 tbsp (60 g) Butter (optional)
  • 1 tbsp Corn syrup (optional)
  • ¼ tsp Salt
  • 1 tsp Vanilla extract
  • 1 tsp Instant coffee powder (optional)

Or Store-bough tart shells

Instructions

Homemade tart shells

  • Dough - In a food processor, add the flour, sugar, salt, and chilled cubed butter. Pulse for 30 seconds until it resembles coarse bread crumb consistency. Combine the egg yolk with cold water and add it to the mixture. Pulse or combine for 30 seconds more.
    1½ cup All-purpose flour, ½ cup Butter, ¼ cup Sugar, ¼ tsp Salt, 1 large Egg yolk , 2 tbsp Chilled water
  • Chill - Pour the mixture onto a work surface. Bring all the crumbs together and shape them into a ball. Divide the ball into two discs. Wrap the pastry in plastic wrap and chill for 20 to 30 minutes or until firm enough to roll.
  • Tart pans - Roll the dough between two sheets of parchment paper to about 1/8 inch thickness. Use the tart rings to cut out the base of the rings. Then use a ruler to cut strips and line the sides of the rings, making sure the dough sticks to the ring properly. Chill the shells in the refrigerator for 15 minutes.
  • Bake - Preheat the oven at 375°F/190 °C/ Gas Mark 5 for at least 10 minutes. Then dock the base of the tart pans with the tines of a fork. Bake in the hot oven for 15 to 18 minutes until lightly golden. Cool completely on a wire rack.

Chocolate ganache filling

  • Microwave - In a microwave-safe medium bowl, heat the chopped chocolate, heavy cream, butter, and corn syrup until all the chocolate is melted and smooth. Add salt, coffee, and vanilla extract.
    Double boiler - To make a double boiler at home, place a saucepan with 2 inches of water on medium heat. Place a heat-proof bowl over the saucepan and add all the ganache ingredients to the top bowl. Heat gently with a whisk until everything is melted and smooth.
    Saucepan - Heat the heavy cream in a small saucepan over medium heat until it comes to an almost boil. Pour the hot cream over the chopped chocolate and stir until smooth. Add the rest of the ingredients and stir until smooth.
    7 oz Chocolate, 1/2 cup Heavy cream, 2 tbsp Butter, 1 tbsp Corn syrup, ¼ tsp Salt, 1 tsp Vanilla extract, 1 tsp Instant coffee powder

Assemble

  • Fill tarts - Pour the room temperature chocolate ganache into a piping bag and fill each tart shell.
    24 Mini tart shells
  • Chill & Garnish - Chill in the fridge for at least 2 to 4 hours or until set. Add a chocolate-coated nut to each tart and sprinkle with powdered sugar. Serve at room temperature. 

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

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