Ingredients
Crust
- 2 cups All-purpose flour (plain or pastry flour)
- 1/4 cup Cocoa powder
- 1/2 cup Powdered sugar
- 1/2 tsp Kosher salt
- 1/2 cup Unsalted butter, cold and cubed
- 1 Egg
- 1 tsp Vanilla extract
Ganache Filling
- 10.5 oz Dark chocolate, chopped
- 10.5 oz Heavy cream
Instructions
- Make the crust: In a food processor, pulse together the flour, cocoa powder, powdered sugar, and salt until combined.
- Add the butter: Add the cold, cubed butter and pulse until pea-sized crumbs form. Alternatively, cut the butter in by hand rapidly with cold hands to avoid melting.
- Form the dough: Add the egg and vanilla extract, pulsing just until the dough comes together. Avoid overmixing to keep the crust tender.
- Chill the dough: Shape the dough into a disk, wrap it tightly in plastic wrap, and chill in the refrigerator for at least 1 hour to firm up.
- Roll and cut: On a floured surface, roll out the chilled dough. Cut rounds about 1 inch larger than your mini tart pans using a round cutter or bowl.
- Prepare tart shells: Gently press the dough rounds into each mini tart pan. Trim excess edges and dock the bottoms with a fork to prevent bubbling. Freeze the tart shells for at least 20 minutes before baking.
- Bake the crusts: Preheat your oven to 180°C (350°F). Bake the tart shells for 15–20 minutes until firm. Remove and let cool completely.
- Make the ganache: Combine chopped dark chocolate and heavy cream in a small heatproof bowl. Melt using 30-second intervals in the microwave or over a double boiler until fully melted and smooth.
- Let ganache rest: Allow the ganache mixture to sit undisturbed for 10 minutes to fully meld, then whisk until smooth, glossy, and silky.
- Fill and chill: Pour the ganache into the cooled tart shells until nearly full. Refrigerate for 2–3 hours until set completely.
Notes
- Make sure the butter is very cold to ensure a flaky crust texture.
- Docking the tart dough helps prevent air bubbles during baking.
- Use good quality dark chocolate for a rich ganache flavor.
- The dough can be made a day ahead and kept refrigerated.
- Ensure tart shells are fully cooled before adding ganache to avoid melting.
- Ganache will keep in the refrigerator for up to 3 days in an airtight container.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-inspired
- Diet: Vegetarian
