1️⃣ Make the Tart Shells:
Mix Dry Ingredients: Stir together flour and salt in a medium bowl. Set aside.
Cream Butter and Sugar: Beat butter until creamy. Add powdered sugar and beat until fluffy.
Mix in Egg: Add the egg and beat until combined.
Add Flour: Mix in the flour mixture until a soft, crumbly dough forms.
Chill Dough: Shape dough into a disc, wrap in plastic wrap, and chill in the fridge for at least 2 hours or overnight.
Roll Out Dough: Roll dough to about ⅛” thick on a floured surface. Cut out rounds with a scalloped cookie cutter.
Press Dough Into Pan: Press dough rounds into muffin pan wells. Patch any tears with excess dough.
Chill and Preheat: Chill pan in the fridge for 30 minutes. Preheat oven to 350°F (175°C).
Add Weights: Place muffin liners in each well and fill with baking weights. Bake for 18-20 minutes until edges are golden brown.
Cool Shells: Remove liners and cool tarts in the pan for 5 minutes before transferring to a wire rack.
2️⃣ Prepare Chocolate Ganache Filling:
Heat Cream: Heat cream until small bubbles form. Pour over chopped chocolate in a heat-safe bowl.
Mix: Let sit for 3 minutes, then stir until smooth and melted.
Cool Ganache: Let ganache cool slightly until thickened but still pourable. Transfer to a piping bag and cut off the tip.
3️⃣ Assemble Tarts:
Fill Tarts: Pipe ganache into each tart shell until about ¾ full. Allow to set.
4️⃣ Add Toppings:
Make Whipped Cream: Beat heavy cream, powdered sugar, and vanilla until firm peaks form.
Pipe Whipped Cream: Transfer whipped cream to a piping bag fitted with a large round tip and pipe a dollop onto each tart.
Add Fresh Fruits or Flaky Salt: Top with fresh fruits or sprinkle with flaky salt as desired.
Storage:
Refrigerate: Store tarts in an airtight container in the fridge for up to 3 days.
Enjoy these deliciously decadent Mini Chocolate Tarts! 🍫🍓
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