Description

These mini chocolate tarts are made with crisp sweet shortcrust pastry filled with a rich chocolate ganache and topped with homemade whipped cream. (makes about 6-8 tarts)

Ingredients

Sweet Shortcrust Pastry

250 g (2 cups) all-purpose flour
90 g (3/4 cup) powdered sugar
50 g (1/2 cup) almond flour
1 pinch salt
150 g (2/3 cup) cold unsalted butter
1 large egg

Chocolate Ganache

200 g (7 oz) semi-sweet or bittersweet chocolate, finely chopped
300 ml (1 1/4 cups) heavy cream
1 pinch sea salt (optional)

Whipped Cream Topping

240 ml (1 cup) cold heavy cream
1 tbsp powdered sugar
Chocolate curls, for decoration

Instructions

Prepare the tart dough: place the flour, powdered sugar, almond flour, and salt in a large bowl and mix briefly.
Add the cold butter cut into small pieces, then rub it into the dry ingredients with your fingertips until the mixture looks sandy with no large pieces of butter left.
Add the egg and mix just until the dough comes together. Do not knead too much, or the tart shells may become tough.
Chill the dough wrapped in plastic wrap for at least 20 minutes.
Roll out the dough on a lightly floured surface or between two sheets of parchment paper to about 3–4 mm thick.
Line the tartlet rings or mini tart pans with the dough, pressing gently into the edges. Trim the excess dough with a knife.
Freeze the tart shells for at least 1 hour to help them keep their shape while baking.
Bake in a preheated oven at 175°C / 347°F for about 25 minutes, or until the tart shells are lightly golden. Let them cool completely before filling.
Make the ganache: place the finely chopped chocolate in a heatproof bowl with the sea salt.
Heat the heavy cream in a saucepan until it just begins to simmer, then pour it over the chocolate.
Let it sit for 1 minute, then stir slowly with a spatula until the ganache is smooth and glossy. Blend briefly with an immersion blender if needed, without adding too much air.
Fill the cooled tart shells with the chocolate ganache, then refrigerate for at least 1 hour, or until the ganache is firm.
Whip the cold heavy cream with the powdered sugar until soft to medium peaks form.
Decorate the mini chocolate tarts with whipped cream and chocolate curls just before serving.