Mini Chocolate Ganache Tartlets
250kcal
Ingredients
Crust
- 1 cup All-purpose flour a high-quality flour yields a tender and flaky crust
- 1/4 cup Unsweetened cocoa powder adds rich chocolate flavor
- 1/4 cup Powdered sugar gives sweetness and helps create a smoother texture
- 1/2 cup Unsalted butter cold and cubed
- 1 large Egg yolk adds richness and helps bind the dough
- 3-4 tbsp Cold water use just enough to bring the dough together
Ganache Filling
- 1 cup Heavy cream ensures a velvety smooth and rich filling
- 8 oz Semi-sweet or dark chocolate choose good quality for best flavor
- 1 tsp Vanilla extract enhances the chocolate flavor
- 1 pinch Salt balances sweetness
Method
Preparation
- Preheat your oven to 350°F (175°C).
- Whisk together the flour, cocoa powder, and powdered sugar in a large bowl.
- Add the cold, cubed butter to the dry ingredients and mix until it resembles coarse crumbs.
- Stir in the egg yolk and enough cold water until the dough comes together.
- Wrap the dough in plastic wrap and refrigerate for about 30 minutes.
- Roll out the chilled dough to about 1/8-inch thickness.
- Cut out circles and press them into mini tartlet pans.
- Prick the bottoms of the tart shells with a fork and bake for 10-12 minutes.
- Let cool completely before filling.
Ganache Preparation
- Heat the heavy cream in a small saucepan over medium heat until it begins to steam.
- Remove from heat and add the chopped chocolate; let sit for a minute, then stir until smooth.
- Stir in the vanilla extract and pinch of salt.
- Pour the ganache into each cooled tart shell.
- Refrigerate for at least 1 hour to allow the ganache to set.
- Garnish with whipped cream, chocolate shavings, or fresh berries before serving.
- Serve chilled or at room temperature.
Nutrition
Serving1tartletCalories250kcalCarbohydrates30gProtein3gFat15gSaturated Fat9gPolyunsaturated Fat0.5gMonounsaturated Fat4gCholesterol35mgSodium100mgPotassium150mgFiber2gSugar12gVitamin A4IUCalcium2mgIron10mg