Chocolate Mini Tarts Recipe:
Sinfully delicious mini Chocolate Tarts and Christmas Celebrations in style.
The lovely winters are here, but where was I you wonder. The bountiful season has been knocking on the doors and I have not been there to answer. I am sorry is all I can say, but here I am shaken out of my slumber as the festive season arrives calling for some smoke rising out of my chimney. So many parties to plan and no new recipe idea yet, but lets not fret and just give it a start with a little sweet something. A quick chick chocolate tart that’s sure to play its sinister trick in wooing all the guests at the end of that party.
All we really need here is to bake a perfect pastry base and fill it up with our favourite chocolate filling and keep it in the fridge for upto two days. Just add the appeal of some strawberry jam or fresh fruit and icing sugar before serving your cool Christmasy dessert.
Ps- the tart shell recipe here requires egg, though if you are looking for an equally crumbly, crunchy eggless pasrty do use our earlier recipe from Pineaple Tart (click here to read it).
Ingredients (Serves 4):
For the pastry:
- 6 tbsp plain flour
- 3 tbsp butter, softened
- 1 pinch of salt
- ½ egg, well beaten
- 1 tbsp castor or brown (for more intense colour) sugar
- 3-4 drops of vanilla extract
- 1-2 tbsp chilled water
For the Chocolate filling:
- 80 gms Dark Chocolate (Use your fav one, I used an almond dark Chocolate bark)
- 4 tbsp thick Cream
- 2 tbsp butter
Some strawberry or mixed fruit jam and Icing sugar for topping.
Prepare the pastry:
- Mix Salt in the flour, add butter cubes, vanilla extract and half beaten egg and blend in a food processor for a few whizzes, until it just resembles the consistency of breadcrumb.
- Strain into a mixing bowl, mix in the fine sugar castor or soft brown. Then slowly and gradually add chilled water to form soft dough. Slightly knead to just bring everything together. Cover with a plastic wrap and keep in the freezer for 1/2 to 1 hr to firm up.
- Set the oven to preheat at 180OC. Grease four mini tart moulds with removable base.
- Divide the firmed up dough into 4 equal part. Roll out each on a lightly floured surface into a coin size thickness. Press down each dough rounds into the moulds and trim out the edges using a sharp knife.
- Cover the dough with pieces of foil and place weight of beans or rice. Bake with the weight for 10 mins at 180OC, then remove the weight and foil and bake for 5-7 minutes. Allow to cook on a cooling rack.
The Chocolate filling:
- Place the cream in a heat proof bowl and warm it by placing it over a pot of simmering water. Then add chopped chocolate and butter to the warm cream.
- Continuously stir until the chocolate completely melts and remove the bowl from heat. Allow it to come to room temperature and gradually thicken like a thick sauce.
The Chocolate Tart:
- Fill each prepared tart shell with equal quantity of chocolate sauce and keep it in the refrigerator to set for atleast 1 hour.
- Top up with a tiny dollop of strawberry jam or slices of fresh strawberries and some icing sugar before serving.
Dos and Don’ts:
- Just make sure the tart is set properly before serving.
- Toping up with Vanilla Icecream or Cream fraiche is a great idea too.