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Author:
Franco Salzillo
What if you could make restaurant-quality chocolate mini tarts in around sixty minutes, with homemade tart crust and filling? That’s what we call a fun weekend project. Of course, these tarts won’t last long unless you hide them somewhere. Okay, we’re kidding — these tarts are meant to be enjoyed with your loved ones. After all, food brings people together, and delicious food is even more so. Who’s up for some sweet mini chocolate coffee tarts?
Making tarts at home is easy. In fact, making mini tarts is easier than making a larger tart, especially if you bake them in ramekins or a cupcake pan — they’re just easier to handle.
Besides, everyone loves individual treats. So, let’s make mini-tarts. These two-biters are lovely desserts, especially for memorable meals or dinner parties with friends. They’re celebratory, in a way, but don’t think for a second they’re not as tasty as they look because they are.
To make mini chocolate tarts, you need a tart crust. And although you can buy mini tartlets easily, you can also make the crust with everyday ingredients. Cocoa powder, instant coffee, sugar, flour, butter, a splash of milk and an egg yolk to bring it all together.
For the filling, we’re going with heavy cream, butter and lots of melted chocolate, the real deal. Instant coffee gives the tarts personality, and crushed cacao beans are optional but a lovely garnish. Get ready to get your hands dirty because we’re making chocolate tarts from scratch!
For the tart crusts:
For the tart filling:
To make the tart crusts, combine the cocoa powder, instant coffee, sugar, salt and flour in a bowl. Cut the butter into small pieces and combine. Add the egg yolk and one of two tablespoons of milk to keep the batter hydrated.
Shape the crusts by pressing the mixture into individual crust molds with your thumbs. Refrigerate until ready to use.
For the tart filling, add the heavy cream and butter to a saucepan over a low flame, stir to combine and heat until steaming but not boiling.
Stir in the chocolate chips and the instant coffee. Stir until melted and glossy.
Fill the tarts, garnish with crushed cacao beans and refrigerate for at least 30 minutes before serving.
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