Here we go guys! These mini salted chocolate tarts are one of the easiest desserts so far and guess what? They're so easy that they only use a few of your pantry staples.
Don't get intimidated by the elegant look (which is a major plus if you're serving these beauties to wow your guests!). Trust me, they're super easy to make.
Let's get started.
The Tart Shell
I've also made a normal sized tart using this recipe, like my dulce de leche coconut tart. So it can be used in various pan sizes.
It's a very straight forward recipe. All you need is some basic ingredients and a spatula. That is all. I love this shell recipe because it's easy to adapt to whatever filling that I'm using the shells for.
Ways that you can adjust it:
Savoury - If I'm making some savoury tarts, say, tuna cheese with scallions and a touch of black pepper (yum!), I'd cut down the sugar and add in some salt.
Sweet - If I'm making some sweet tarts and my filling happens to be not too sweet like vanilla custard (I like my custard mild, thank you), then I'd add in a bit more sugar in the shell recipe to balance it out.
Zest - I've also incorporated citrus zest in some recipes to bring out more of the citrus flavour for the fillings.
The Easiest Chocolate Filling
It's a chocolate ganache! See I told you these mini salted chocolate tarts are super easy!
I mean, who doesn't like chocolate ganache, right? It takes less than 5 minutes to make, uses 2 ingredients which are chocolate and cream and you're done.
Of course there are always ways for you to put in your own touch. That's the fun of being in our own kitchen, right? We create our own 5 stars desserts.
You can put some strawberry jam on the tart shells, or dulce de leche, or peanut butter (oh la la!), or sliced fruits. Then pour in the chocolate ganache filling. For me, I just want something simple and pure chocolate goodness.
Make these beauties and let me know what you think. Or what's your spin to it.
These mini salted chocolate tarts are:
- beautiful, elegant but super easy to make
- use only a few basic ingredients in your pantry
- the shells can be adjusted to your liking for sweet or savoury tarts
Hungry For More Chocolate?
Check these yumminess out:
- Chocolate sour cream bundt cake
- Healthy banana peanut butter chocolate muffins
- Devil's food cake
- Chocolate creme caramel
- No-bake chocolate cheesecake
Mini Salted Chocolate Tarts
- ⅓ cup unsalted butter , softened
- 2 tablespoon granulated sugar
- 1 large egg yolk , room temperature
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 4 oz semisweet chocolate , chopped
- ½ cup heavy cream
- some sea salt flakes
- Add butter and sugar into a bowl, and mix well using a spatula. Then add in yolk, and vanilla extract and continue mixing. Finally, add in all-purpose flour and bring everything together into a dough. Place and wrap it in a cling film, flattening it to a more or less 1-inch thickness. Chill in the fridge for 30 minutes to firm up.
- Preheat the oven to 340ºF (170ºC), using upper and lower heat.
- Once firmed, take a piece of dough, form it into a ball, and press it evenly into a 2.5-inch (6.5 cm) tart mold. Cut the excess dough with a knife. Prick the base with a fork. Repeat until you get 9 tart shells in total, and place them in the freezer for 10 minutes.
- Place the tart shells in a baking tray and bake them in a preheated oven on the lowest rack, for 20-25 minutes or until they're golden brown. Remove from the oven and leave for them to cool completely. Once cooled, flip and tap the bottom to release the shells from the molds. Gently squeezing the molds on the opposite sides also helps. Set aside.
- Add chopped chocolate into a peaked container, this will make it easier to fill the tart shells later. Add heavy cream into a pot and heat until bubbles are forming on the edges. Pour it into the chocolate container, making sure the chocolate is all submerged. Leave it for 3 minutes. Then using a hand whisk, mix everything until you get a homogenous chocolate ganache.
- Pour and divide the chocolate ganache evenly into the tart shells. Wiggle them a bit to smoothen the tops. Place on a tray and chill in the fridge for 30 minutes before serving. Sprinkle with some coarse sea salt and enjoy your delicious mini chocolate tarts!
- Use the spoon and level method for the flour. This will prevent using excessive flour, making the dough dry and crumbly. We always believe using a kitchen scale to weigh solid ingredients like flour, sugar, cheese, chocolate, or nuts is the best option as it's more precise.
- Use a portable oven thermometer to get the accurate oven temperature. We use it every single time we bake.
- Use good material tart molds. This will make sure the tart shells will come out easily from the molds. We don't grease our tart molds and have no problems in taking the shells out. If yours have scratches and often stick from experience, do grease them first.
- These mini salted chocolate tarts are best served the day of making them. Do refer to my written tips above if you want to make them in advance.