Mini Chocolate Tarts

These tiny mini tarts are perfect for a children’s party or for a dessert even for adults. The pastry can either be made by the traditional Pate sucree method, better known as French flan pastry which is a very rich but light pastry or by using melted fat which is mixed with the flour , cocoa powder and sugar. The egg is added later as required to get the correct consistency. The egg can be substituted with milk but the pastry will be fragile.

Mini Chocolate Tarts

Print Recipe

Servings

10

Servings 10

Mini Chocolate Tarts Print Recipe Servings 10 Servings 10

Ingredients

Pastry

• 100 g flour
• 40 g icing or castor sugar
• 40 g butter or margarine
• 2 tbsp milk or 1 egg yolk
• 1/4 tsp vanilla essence

Filling ….Chocolate

• 30 g butter
• 7 g cocoa powder
• 100 g icing sugar

Servings:

Instructions

1. Lightly grease the tart tins.
2. Melt the butter/margarine and cool to room temperature.
3. Mix melted butter, flour, icing sugar and essence.
4. Add only enough of milk or egg yolk to bind the mixture of flour and fat.
5. Knead very briefly until smooth. Rest for 5 minutes.
6. Place a little of the pastry in the tart tins.
7. Gently press the pastry with your thumb and fingertips to cover the sides and base of the tart tin perfectly. Prick them all over with a fork. Rest the pastry for at least 30 minutes.
8. Bake the tarts in a medium hot oven for about 15 minutes. The baked tart will be biscuit colored and the aroma will indicate when the tart shell is ready. Cool.
9. Make the filling by melting the butter with a teaspoon of water and cocoa powder. Add icing sugar and a little cold water to the melted chocolate mixture until a thick chocolate mass which can be piped is formed.
10. Fill an icing syringe or paper cone with the chocolate filling and fill the baked tart cases using a star nozzle.