To make these showy and irresistible chocolate tarts that we present below, we are going to need to carry out two elaborations. The first is the base, in this case a sweet shortbread, somewhat delicate but following the steps that we indicate below will be a success. The second preparation is the filling made up of a Chocolate Ganache. We have used a chocolate with 62% cocoa but if you like dark chocolate, you can use another with a higher percentage of cocoa, just keep in mind that it will be a little more bitter.
When serving these tarts, you can choose to put a little salt in flakes, red fruits or nuts. Either way they will be delicious since the contrast of these ingredients with the chocolate makes them irresistible.
Refering to number of tartlets that we will get with this recipe, the number will depend on the molds to be used. In our case, we have opted for some generous tartlets for those who love desserts, but this same recipe could be made for larger versions and also for smaller bite-size tartlets, depending on the molds you have. You just have to keep in mind to distribute the dough and the filling equally among the molds that we have, and that’s it.
recipe information
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- Preparation time: 25 minutes
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- cooking time: 20 minutes
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- total time: 45 minutes
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- rations: 3 tartlets of 10 cm in diameter
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- Category: desserts
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- type of cuisine: international
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- Calories per serving (kcal):702
Ingredients for the chocolate tartlets
For the sweet breeze dough base:
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- 130 g of wheat flour
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- 1 pinch of salt
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- 30g icing sugar
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- 75g butter
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- 1 egg yolk
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- Butter to grease the molds
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- Flour to dust the molds
For the chocolate ganache:
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- 100g chocolate
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- 110 ml of whipping cream (with 35% fat content)
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- 1 teaspoon of chopped pistachios (optional, to decorate)
Necessary utensils
How to make chocolate tartlets
For the base of the tartlets Put 130 g of wheat flour in a bowl with 1 pinch of salt and 30 g of icing sugar. Add to these ingredients 75 g of cold butter cut into cubes.
Melt the butter with the flour, salt and icing sugar until we get a sandy texture and then add 1 egg yolk.
Mix the egg yolk with the rest of the ingredients to form a homogeneous mass and take this mass to the fridge for 30 minutes to stretch it well afterwards.
While the dough rests, we prepare the molds in which we are going to make the tartlets. In our case, we have used three round molds for tartlets with a diameter of 10 cm, although we can use any other size. You just have to divide the dough and the filling equally between our molds. Grease the molds with butter and sprinkle them with flour all over the surface to facilitate unmolding.
Preheat the oven to 180 ºC with heat up and down. Once we have the molds prepared and the dough has rested for half an hour in the fridge, we stretch the dough to a thickness of approximately half a centimeter. To better calculate the dough to use in each mold, we put the mold on top and cut a circle of dough around it, leaving an extra 1 cm.
Cover each mold with the dough and, with the help of a knife, cut the excess dough flush with the edges of the tartlets.
To prevent the dough from swelling in the oven, cover the base of the tartlets with baking paper and put some weight on top. We have used ceramic balls, but any dry legume such as chickpeas can be just as useful for this purpose.
Bake the tartlets in a preheated oven at 180ºC for 15 minutes. After this time, we take the tartlets out of the oven, remove the baking paper and the weight used, and bake them again for 5 more minutes. Remove the tartlets from the oven and allow them to cool in the pan.
For the filling or chocolate ganache Put 100 g of chocolate in a bowl. We have opted for a chocolate with 62% cocoa. Pour 110 ml of hot whipping cream over the chocolate. The cream has to be very hot but not boiling. Once the cream has been added, let the whole rest for about 3 minutes without stirring.
After this time, we mix the chocolate with the cream until it is a silky and shiny mixture.
Unmold the tartlets and distribute the ganache between them.
We put the tartlets in the fridge for about 30 minutes before we can eat them. Once cool, sprinkle them with 1 teaspoon of chopped pistachios.
Easy preparation summary
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- For the basemix the flour, salt, icing sugar and add the cold butter
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- Work the dough and add the egg yolk
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- Shape the dough into a ball and place it in the fridge for 30 minutes.
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- Prepare the molds for the tartlets with butter and flour so that the dough does not stick
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- Roll out the dough and cut it for the tartlets
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- Line the molds with the dough and cut the excess dough flush with the edge
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- We cover the inner base of the tartlets with baking paper and with some weight
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- We bake them for 15 minutes at 180 ºC and 5 more minutes without the baking paper or the weight
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- for the ganachepour the hot cream over the chocolate
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- Mix these ingredients well
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- Unmold the tartlets and fill them with the ganache
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- We put the tartlets in the fridge 30 minutes before eating them. Once cold, decorate them with chopped pistachios.
