2 minutes reading time (395 words)

Chocolate Tarts!



Just now·2 min read

Chocolate tarts perfect combo with your evening tea/coffee.

Original Picture By Samana Qaseem (author)

Servings: 9tarts

Prep Time: 20 mins

Cook Time: 20 mins

Passive Time: 1 hr 10 mins

The Shells:

⅓ cup unsalted butter (75 gr), softened 2 tbsp sugar 1 egg yolk, room temperature 1 tsp vanilla extract 1 cup all-purpose flour (130 gr)

The Chocolate Filling:

4 oz semisweet chocolate (110 g) ½ cup heavy cream (125 ml)

The Shells:

In a bowl, add butter and sugar. Mix with a spatula. Then add in the yolk, vanilla extract and mix everything together. Lastly, add flour and bring everything together into a dough. Place it on a cling film, flattening it a bit, wrap it and chill in the fridge for 30 minutes or until it’s manageable. Take a piece of dough and press it evenly into a 2.5 inch (6.5 cm) tart mold. Cut off excess dough with a knife. Using a fork, prick the base so that it doesn’t puff up while baking. Repeat the same with the rest of the dough. Place them on a baking tray. Place them in the freezer for 10 minutes. Bake in a preheated oven at 340ºF (170ºC) on the lowest rack for 20 minutes. Remove from the oven and leave to cool completely. Once cooled, remove the shells from the molds by flipping them and tapping a bit on the back of the base to help to release them. Set aside.

The Chocolate Filling:

Chop chocolate into small chunks and put them into a jar (easier to fill the tarts later). Heat cream in a pot, on medium-high heat, until you see bubbles start appearing around the edges (don’t let it boil). Pour immediately into the jar containing chocolate and let it sit for 3 minutes. Using a whisk, mix everything together into a smooth texture.


Pour the chocolate filling into the shells. Place in the fridge for 30 minutes. Sprinkle some sea salt flakes (if you want), and then serve!

Best served the day of making as the cheese tends to break a bit when chilled longer in the fridge. You can first make the shells 1 day before and finish off with the filling the next day. Do keep the shells in an airtight container if you plan to use it later.

Original Picture By Samana Qaseem (author)
(Originally posted by SamanaQaseem)
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