Mini Chocolate Tarts

The EASIEST 4 ingredient Mini Chocolate Tarts filled with rich chocolate ganache and topped with a sprinkle of sea salt.

5 from 1 vote

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Course: Dessert

Cuisine: French, western

Prep Time: 5

Cook Time: 10

Total Time: 15

Servings: serves

Calories: 141kcal

Cost: $10

Preheat the oven to 160 degrees celsius (fan-forced).
Cook the mini pastry cases for 10 minutes. Set aside to cool.
Break the cooking chocolate into a small bowl and set aside.
In a microwave-safe bowl, heat the cream on HIGH for 1-2 minutes (stirring every 30 seconds) until hot but not boiling.
Pour the hot cream over the chocolate and allow it to sit for 5 minutes before stirring continuously until the chocolate has melted and the ganache is smooth.
If using a Thermomix: Place the cooking chocolate into the Thermomix bowl and grate on Speed 8, 10 seconds. Add the cream and heat for 2 minutes, 50 degrees, Speed 3. Allow ganache to thicken as it cools slightly.
Once the ganache has cooled slightly, divide it between the pastry cases and place into the refrigerator.
When ready to serve, sprinkle with sea salt.

RECIPE NOTES & TIPS

INGREDIENTS:

Dark chocolate - I used dark chocolate melts in this recipe. If you use a block of cooking chocolate, then chop, break or grate your chocolate into small pieces so that they will melt evenly.
Cream - use a full-fat thickened, heavy or whipping cream.
Don't boil the cream - simply bring it to a low simmer.
For the best ganache - use the best quality cream and chocolate you can. Cheaper brands of chocolate can make the ganache grainy or cause it to split.

STORING MINI CHOCOLATE TARTS:

At room temperature (cool temperatures only) for up to 2 days.
In the fridge for up to 1 week (allow to come to room temperature before using).
Freeze for up to 1 month (allow to defrost in the fridge, then bring to room temperature just prior to serving).