Mini Chocolate Tarts

Makes 2 Dozen

Indulge in a little bit of chocolaty decadence with these dainty tarts. No special equipment required—all you need is a muffin tin and a sweet tooth. The tart shells can be made in advanced for more streamlined prep.

Ingredients

Pastry

1 1/2 cups all-purpose flour
2 tablespoons unsweetened cocoa powder
1/2 cup powdered sugar
1/4 teaspoon kosher salt
1/2 cup cold unsalted butter, diced
1 large egg, beaten

Filling

4 ounces dark chocolate, finely chopped, plus more for garnish
1/3 cup heavy whipping cream
4 teaspoons granulated sugar
2 tablespoons unsalted butter, chopped

Directions

Make tart shell: In the bowl of a food processor, combine flour, cocoa, powdered sugar, and salt. Add butter. Pulse. Add egg and just enough ice water for dough to hold together when squeezed. Form into a disk, wrap in plastic, and chill at least 30 minutes. (See Cook’s Tips)
On a lightly floured surface, roll out pastry to 1/8-inch thickness. Use a 2 1/2-inch round cookie cutter to cut out 24 circles. (See Cook’s Tips) Carefully press a thin round of pastry into each cavity of a greased mini muffin tin to form crusts. Prick bottoms with tines of a fork. Refrigerate for two hours or freeze for up to two days.
Preheat oven to 325°F. Crumple 24 small squares of parchment paper. Uncrumple and fit one paper into each shell. Fill with pie weights. Bake 10 minutes. Gently lift papers and remove weights. Bake an additional 3 to 4 minutes or until pastry is dry and fragrant. Cool on wire racks. Remove shells.
Place chocolate in a heat-proof bowl. In a small pot, combine cream and 4 teaspoons sugar over medium heat. Once sugar dissolves and cream is steaming, pour mixture over chocolate. Let sit 2 to 3 minutes. Stir. Add butter and continue stirring slowly until fully incorporated.
Carefully pour warm chocolate into tart shells. Jiggle and tap to evenly distribute mixture and remove air bubbles. Refrigerate until chocolate sets.
Bring to room temperature before serving. Garnish with chocolate shavings, if desired.

Cook’s Tips

A 2 3/4-inch cutter forms taller tart cups. To prevent sides from ruffling, cut a slit from the center of the circle to the outer edge. Slightly overlap the cut edges as if forming a cone before pressing into the muffin tin. A 2 1/2-inch cutter fits into the tins without need for adjustment but will create smaller tarts.

Tart shells can be made in advance and kept stored airtight in the freezer for two months until ready to be filled.