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.
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The Tart Shell
This is my go to tart shell recipe. Buttery and tender. I made my Hokkaido cheese tarts, Hong Kong style coconut tarts and my strawberry cheese tarts with this. They are all mini tarts.
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.
In Summary
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
- DELICIOUS!!
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
Video Recipe
📖 Recipe
Mini Salted Chocolate Tarts
Video
Equipment
Ingredients
Tart Shells
- ⅓ cup (75 g) unsalted butter , softened
- 2 tablespoon granulated sugar
- 1 large egg yolk , room temperature
- 1 teaspoon vanilla extract
- 1 cup (130 g) all-purpose flour
Filling
- 4 oz (110 g) semisweet chocolate , chopped
- ½ cup (125 ml) heavy cream
Other
- some sea salt flakes
Instructions
Tart Shells
- 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.
Bake
- 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.
Filling
- 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.
Assemble
- 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!
Notes
- 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.
Nutrition Facts
The nutrition facts provided are an estimate per serving. Accuracy is not guaranteed.
Agnes Lee says
What kind of chocolate to use for this? Normal eating chocolate? Or couverture chocolate? Will like to try.
Bea & Marco says
It's baking chocolate, hope it helps!
T says
Could a praline layer be added to the bottom of the crust before filling?
Bea & Marco says
Yes, you can absolutely add a praline layer at the bottom 😊. Hope it helps!
Rameen Naveed says
I have multiple heating options in my baking oven. So for the tarts when I place them on the lowest rack do they need to be baked from the bottom only? So that I can set the heating option of the 'bottom one' only or else my baking oven has options like heating from the top and the bottom both, top only, top and bottom with fan too. So please tell
Bea & Marco says
Hi, Rameen! For these tarts you should bake them on the lowest rack with top and bottom heat, no fan. Hope it helps!
Harriet Woolley says
Can the tart shells be kept with no filling? If so, how long for?
Bea & Marco says
Hi, Harriet! Sorry for the late response. The shells can last up to 3-4 days in an air-tight container, in the fridge. You can also fill them, freeze, and then thaw in the fridge (we've done it many times without any problems). Hope it helps!
Krista Harris says
Like a butter tart, are these able to be frozen for a month or so?
Bea & Marco says
Yes, they can be frozen. Hope it helps!
Maxx says
There are sooo good 😊
Bea & Marco says
Thanks!😊