Mini Chocolate Tart. The first element of these Chocolate Ganache Tartlets is the chocolate shortcrust pastry. I love to make pastry in the food processor like here, but if you prefer (or have to) make it by hands, you can find the full tutorial in my chocolate pie crust recipe. This pastry is basically a Pâte Sablée (Shortcrust Pastry) – a french pastry crust made out of Flour, Icing.
Add sugar and salt and continue whisking. Mini Chocolate Tart Video Tutorial: We hope that you, your family, and your friends love these chocolate tarts! These taste like the tarts you could get at any bakery, and they will definitely please your guests.
Hello everybody, it’s John, welcome to my recipe page. Today, I will show you a way to make a special dish, mini chocolate tart. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
Mini Chocolate Tart is one of the most popular of current trending meals on earth. It is enjoyed by millions every day. It’s simple, it’s fast, it tastes delicious. They are nice and they look wonderful. Mini Chocolate Tart is something which I’ve loved my entire life.
The first element of these Chocolate Ganache Tartlets is the chocolate shortcrust pastry. I love to make pastry in the food processor like here, but if you prefer (or have to) make it by hands, you can find the full tutorial in my chocolate pie crust recipe. This pastry is basically a Pâte Sablée (Shortcrust Pastry) – a french pastry crust made out of Flour, Icing.
To begin with this particular recipe, we have to prepare a few components. You can have mini chocolate tart using 11 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Mini Chocolate Tart:
- Prepare of For the tart shells:.
- Make ready 300 gr of plain flour.
- Make ready 25 gr of icing sugar.
- Take 150 gr of butter, softened.
- Take 1 pc of egg.
- Prepare 1/4 tsp of vanilla essence.
- Make ready of The Chocolate Filling:.
- Take 200 ml of whipping cream (i use president brand).
- Take 270 gr of callebaut dark callets 54.5%.
- Take of Seasalt Caramel Topping:.
- Take of Herseys sea salt caramel baking chips.
This Mini Chocolate Tart recipe is perfect for spoiling the ones you love. Finely chop the chocolate using a sharp knife. Heat the whipping cream until simmering and pour over the chocolate. Remove from the oven and place the muffin tin on a wire rack to cool slightly.
Steps to make Mini Chocolate Tart:
- For the tart shells: sift flour and icing sugar. Mix with softened butter, till crumble. Mix in egg and vanilla essence. Knead till soft. Prepare mini muffin tray and line the dough one by one in each tray. Rest the dough for 30 mins in the fridge..
- Bake 175C, for 15-20 minutes until golden brown. This tart shells can be baked in advance and kept in the freezer for future use..
- For chocolate filling: heat the whipping cream with low heat. Mix in the dark chocolate callets. Keep stirring till melt and mix together. No need to wait till the mixture is boiling. Once the chocolate start melting, off the fire..
- For the caramel topping: Place sea salt chips in the top of a double boiler or a heatproof bowl set over (not in) a saucepan of simmering water; cook, stirring occasionally, until melted, 2 to 3 minutes. add 1-2 tbsp of water..
- Assemble the tart: put the chocolate filling till almost full. Pour 1 tsp caramel topping and put sliced strawberry as a decoration. Keep in the fridge min 30 mins before serving..
Make the ganache: In a large microwave-safe bowl, melt the chocolate chips, butter and corn syrup. Cover and freeze mini-tart shells until rock hard. Place tart shells onto a cookie sheet. Cover the inside of each tart with foil pressed to fit down inside. How to make No-Bake Mini Chocolate Tarts.
So that’s going to wrap it up with this exceptional food mini chocolate tart recipe. Thank you very much for reading. I’m sure you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!