Mini Dark Chocolate Tarts | Easy Dessert Recipe
Dessert,  Easy Baking

Mini Chocolate Tart | Easy Dessert Recipe

Rich, decadent and velvety mini dark chocolate tarts are the perfect dessert to satisfy your chocolate cravings. They are made from a simple bourbon biscuit crust and a luscious custard-like ganache filling. Make these mini tarts on your next house party and impress all your guests.

Mini Dark Chocolate Tarts | Easy Dessert Recipe

Mini dark chocolate tarts are the perfect dessert for any special occasion. These are simple, delicious and not overly sweet. This recipe requires just 6-ingredients. It is very easy to prepare and can be made without tart pans.

Prep Time: 20 min | Cook Time: 25 min | Total Time: 45 min

Yield: 12 mini tarts

Ingredients:

For the crust:

  • 1 cup chocolate biscuits, finely ground
  • 1 tbsp unsalted butter

For the filling:

  • 250ml heavy cream
  • 150g dark chocolate, chopped
  • 1 large egg
  • ¼ cup whole milk
  • 1 tbsp unsalted butter

You may also like: Strawberry and Chocolate Raisin Cupcakes

Cooking Directions:

To make the crust:

Finely ground chocolate cookies/biscuits in a food processor. I have used bourbon biscuits.

Pour biscuit crumbs into a bowl. Add melted butter and stir well.

Pour the mixture into cupcake moulds lined with liners. Press down and flatten it out. Place it in the refrigerator for 20 minutes to firm up. Preheat oven to 170-degree Celsius.

Bake the crust for 8-10 minutes. Take it out of the oven and place it on a wire rack to cool down completely.

To make the filling:

Add chopped dark chocolate in a bowl.

Pour heavy cream in a saucepan and bring it to a simmer over medium-low heat. Don’t boil it.

Remove from heat and pour it over the chopped chocolate. Let it sit for 1 minute.

Whisk gently until smooth. Add butter and mix well until melted.

Add egg and milk into the mixture. Whisk well.

Reduce oven temperature to 150-degree Celsius. Pour 2 tbsp mixture over biscuit crusts and bake for 15 minutes.

Mini Dark Chocolate Tarts | Easy Dessert Recipe

Take it out of the oven and allow it to cool down completely before serving.

Mini Dark Chocolate Tarts | Easy Dessert Recipe

Recipe Notes:

The tarts can be refrigerated for up to 1 day.

Mini Dark Chocolate Tarts | Easy Dessert Recipe

If you do try this recipe, please share your experience with me by posting a picture of the dish using #temptingtreat and @temptingtreat on Instagram or you can also give your feedback in the comments section below.
Happy Cooking!

Mini Dark Chocolate Tarts

Mini dark chocolate tarts are the perfect dessert for any special occasion.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Dessert
Keyword: chocolate, Custard, easy dessert
Servings: 12 mini tarts

Ingredients

For the crust:

  • 1 cup chocolate biscuits finely ground
  • 1 tbsp unsalted butter

For the filling:

  • 250 ml heavy cream
  • 150 g dark chocolate chopped
  • 1 large egg
  • ¼ cup whole milk
  • 1 tbsp unsalted butter

Instructions

To make the crust:

  • Finely ground chocolate cookies/biscuits in a food processor. I have used bourbon biscuits.
  • Pour biscuit crumbs into a bowl. Add melted butter and stir well.
  • Pour the mixture into cupcake moulds lined with liners. Press down and flatten it out. Place it in the refrigerator for 20 minutes to firm up. Preheat oven to 170-degree Celsius.
  • Bake the crust for 8-10 minutes. Take it out of the oven and place it on a wire rack to cool down completely.

To make the filling:

  • Add chopped dark chocolate in a bowl.
  • Pour heavy cream in a saucepan and bring it to a simmer over medium-low heat. Don’t boil it.
  • Remove from heat and pour it over the chopped chocolate. Let it sit for 1 minute.
  • Whisk gently until smooth. Add butter and mix well until melted.
  • Add egg and milk into the mixture. Whisk well.
  • Reduce oven temperature to 150-degree Celsius. Pour 2 tbsp mixture over biscuit crusts and bake for 15 minutes.
  • Take it out of the oven and allow it to cool down completely before serving.

Notes

The tarts can be refrigerated for up to 1 day.

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