Here we go guys! These mini salted chocolate tarts are one of the easiest desserts so far and guess what? They're so easy that they only use a few of your pantry staples.
Don't get intimidated by the elegant look (which is a major plus if you're serving these beauties to wow your guests!). Trust me, they're super easy to make.
Let's get started.
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The Tart Shell
This is my go to tart shell recipe. Buttery and tender. I made my Hokkaido cheese tarts, Hong Kong style coconut tarts and my strawberry cheese tarts with this. They are all mini tarts.
I've also made a normal sized tart using this recipe, like my dulce de leche coconut tart. So it can be used in various pan sizes.
It's a very straight forward recipe. All you need is some basic ingredients and a spatula. That is all. I love this shell recipe because it's easy to adapt to whatever filling that I'm using the shells for.
Ways that you can adjust it:
Savoury - If I'm making some savoury tarts, say, tuna cheese with scallions and a touch of black pepper (yum!), I'd cut down the sugar and add in some salt.
Sweet - If I'm making some sweet tarts and my filling happens to be not too sweet like vanilla custard (I like my custard mild, thank you), then I'd add in a bit more sugar in the shell recipe to balance it out.
Zest - I've also incorporated citrus zest in some recipes to bring out more of the citrus flavour for the fillings.
The Easiest Chocolate Filling
It's a chocolate ganache! See I told you these mini salted chocolate tarts are super easy!
I mean, who doesn't like chocolate ganache, right? It takes less than 5 minutes to make, uses 2 ingredients which are chocolate and cream and you're done.
Of course there are always ways for you to put in your own touch. That's the fun of being in our own kitchen, right? We create our own 5 stars desserts.
You can put some strawberry jam on the tart shells, or dulce de leche, or peanut butter (oh la la!), or sliced fruits. Then pour in the chocolate ganache filling. For me, I just want something simple and pure chocolate goodness.
Make these beauties and let me know what you think. Or what's your spin to it.
In Summary
These mini salted chocolate tarts are:
- beautiful, elegant but super easy to make
- use only a few basic ingredients in your pantry
- the shells can be adjusted to your liking for sweet or savoury tarts
- DELICIOUS!!
Hungry For More Chocolate?
Check these yumminess out:
- Chocolate sour cream bundt cake
- Healthy banana peanut butter chocolate muffins
- Devil's food cake
- Chocolate creme caramel
- No-bake chocolate cheesecake
Video Recipe
📖 Recipe
Mini Salted Chocolate Tarts
Equipment
Ingredients
Tart Shells
- ⅓ cup (75 g) unsalted butter , softened
- 2 tablespoon granulated sugar
- 1 large egg yolk , room temperature
- 1 teaspoon vanilla extract
- 1 cup (130 g) all-purpose flour
Filling
- 4 oz (110 g) semisweet chocolate , chopped
- ½ cup (125 ml) heavy cream
Other
- some sea salt flakes
Instructions
Tart Shells
- Add butter and sugar into a bowl, and mix well using a spatula. Then add in yolk, and vanilla extract and continue mixing. Finally, add in all-purpose flour and bring everything together into a dough. Place and wrap it in a cling film, flattening it to a more or less 1-inch thickness. Chill in the fridge for 30 minutes to firm up.
- Preheat the oven to 340ºF (170ºC), using upper and lower heat.
- Once firmed, take a piece of dough, form it into a ball, and press it evenly into a 2.5-inch (6.5 cm) tart mold. Cut the excess dough with a knife. Prick the base with a fork. Repeat until you get 9 tart shells in total, and place them in the freezer for 10 minutes.
Bake
- Place the tart shells in a baking tray and bake them in a preheated oven on the lowest rack, for 20-25 minutes or until they're golden brown. Remove from the oven and leave for them to cool completely. Once cooled, flip and tap the bottom to release the shells from the molds. Gently squeezing the molds on the opposite sides also helps. Set aside.
Filling
- Add chopped chocolate into a peaked container, this will make it easier to fill the tart shells later. Add heavy cream into a pot and heat until bubbles are forming on the edges. Pour it into the chocolate container, making sure the chocolate is all submerged. Leave it for 3 minutes. Then using a hand whisk, mix everything until you get a homogenous chocolate ganache.
Assemble
- Pour and divide the chocolate ganache evenly into the tart shells. Wiggle them a bit to smoothen the tops. Place on a tray and chill in the fridge for 30 minutes before serving. Sprinkle with some coarse sea salt and enjoy your delicious mini chocolate tarts!
Notes
- Use the spoon and level method for the flour. This will prevent using excessive flour, making the dough dry and crumbly. We always believe using a kitchen scale to weigh solid ingredients like flour, sugar, cheese, chocolate, or nuts is the best option as it's more precise.
- Use a portable oven thermometer to get the accurate oven temperature. We use it every single time we bake.
- Use good material tart molds. This will make sure the tart shells will come out easily from the molds. We don't grease our tart molds and have no problems in taking the shells out. If yours have scratches and often stick from experience, do grease them first.
- These mini salted chocolate tarts are best served the day of making them. Do refer to my written tips above if you want to make them in advance.
Nutrition Facts
The nutrition facts provided are an estimate per serving. Accuracy is not guaranteed.
Leelee says
Dear Sir,
Thanks for the super easy and wonderful recipe, its super delicious and my family like it so much. Enjoy your videos. keep it up ! ❤️
Karin says
Hi! May i ask, for the tart shell, roughly how much weight is the dough for each tart before moulding?
Thanks!
Bea says
Sorry Karin, I don't have that data as there is no need to weight them. Just roughly divide the dough into 9.
Janice says
Hello, I have tried this recipe! It turns out good easy and good recipe. I would like to try bake using 7inch tart mould instead of small ones. May I know can I use the same exact recipe or measurement? Please help! <3
Bea says
Hi! I'm glad you liked it. Sorry I haven't tried with that measurement so I can't say. Let me know if you try how it goes.
Yasmin says
First time making these. Really easy and came out perfect! Thank you for this fabulous recipe! X
Bea says
I'm so happy to know you liked them Yasmin! Thanks for the feedback 🙂
Zahra says
Hi. I wanted to know is there any alternate for the heavy cream? Or can i use the non dairy whipping creams which is available in tetra packs?
Bea says
Hi Zahra! I've never tried using that so I can't really say, sorry!
Janniza sim says
Hi. I just want to ask if tomorrow I want to eat this tonight I do and put in refrigerator can? Does the ganache become hard?
Bea says
Hi! Yes the ganache does become firmer in the fridge. You can leave them out at room temperature for a while before serving. Hope it helps.
Nabeela Naseem says
It was so easy and good but my shell was a bit flaky, why is that?
Bea says
Hi Nabeela! Glad that you like it! The tart shells are supposed to be flaky, not hard. Hope it helps and thank you!
Lim says
If I'm going to make egg tart, I don't need to bake the shells first right? Straight away bake them with filling for 29 minutes?
San says
Can I use whole egg instead of only the yolk as I don’t know what to do with the left over white?
Bea says
Scramble egg! Yum! 😀
Sandra says
Hi Bea, can I use the whole egg instead of just the yolk for the crust?
Bea says
Hi Sandra! For this recipe no because then you'd need to adjust all the other ingredients (the dough would be too wet). Hope it helps.
Alicia says
Hi, how many tarts does this recipe make? Will buy the moulds and make them soon! 🙂
Bea says
Hi Alicia! This makes 9 tarts 🙂
Azura says
Can I keep the dough in the freezer for a month before I bake them?
Bea says
Yes you can 🙂
Hannah says
Hello!
I baked this in the morning before I had my coffee so, naturally , I missed that step where I'm supposed to put the tart shells in the freezer for 10 minutes! I only realized that I've missed it when the shells were already baking in the oven. Will the tarts turn out OK or are they basically ruined now lol?
Bea says
Haha! Well putting them in the freezer makes them hold their shape and bake better in the oven. If you find them looking a bit wonky, no worries, as the taste will stay the same. Hope it helps 🙂
Dee says
Hi Bea, do you have you use dark cooking chocolate or can you just use normal dark choc?
Thank you!!
Bea says
I'd suggest you to use cooking/baking chocolate because it melts better and with less added ingredients compared to the ones we eat (not for baking). Hope it helps.
Dee says
Hi B, I made these tarts today however the chocolate filing doesn’t seem to be setting... any ideas why and how I can fix this?
Thank you!
D.
Layla says
I was having a hard time looking for egg tarts recipe which are not too complicated until I found yours!! You saved all my troubles! ❤️ It's so simple and delicious. 🙂
By the way, I tried to prick the base but it still puff up while baking. Any tips on this? Or my shell base is too thick?
Bea says
I'm glad you gave it a try and liked it, thank you Layla! If the base didn't puff up so much, then it's normal. I get it now and then also. If it puffed up too much then yes, try making it thinner. Hope it help.
Anon2000 says
So easy and SO delicious. Thank you !!
Bea says
I'm glad you liked them, thank you!
sabrina says
How can a cup of flour be 130g? isn't supposed to be 225g?
Bea says
Hi Sabrina! The correct way of measuring flour using cup measurements is by spooning the flour into the cup without compacting it, then level it off. You'll get 130 g. Hope it helps.